A moist, decadent chocolate cake base topped with a smooth and creamy American style Chocolate Fudge Buttercream. A chocolate lover’s dream!

2 cups sugar

1 3/4 cups cake flour or pastry flour

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup butter (or 1 stick)

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350 degrees. Line a 9×13 inch cake pan with parchment paper. Melt 1/2 cup butter in microwave and set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
In a separate bowl mix together eggs, milk, melted butter, and vanilla. Add wet ingredients to large dry ingredient bowl and gently fold together.
Stir in boiling water (batter will be thin). Pour batter into prepared 9×13 inch pan.
Bake 30 to 35 minutes or until wooden toothpick comes out clean.
Allow cake to cool completely, then spread 1 batch Chocolate Fudge Buttercream (recipe above in text) on top of sheet cake with an offset spatula. Top with sprinkles or topping of your choice.

See text above for tips on icing the cake and cutting the cake.