Courtzilla Cooks: Texas Chocolate Sheet Cake

Texas sheet cake. Why do they call it "Texas" sheet cake? I have no idea. One thought is that it may be called that because it makes enough cake to feed the entire state of Texas. I wish I was kidding. Might want to halve this recipe unless you're planning on going up a pant size.

What you'll need:
- 2 cups of flour
- 2 cups of sugar
-1/4 tsp salt
- 4 heaping tablespoons of cocoa. If you're feeling fancy use the dutch process fancy pants kind. If you're me use Hershey's.
- 1/2 tablespoon instant coffee grounds
- 1/2 cup buttermilk
- 1 cup boiling water
- 2 beaten eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 sweet dinosaur cupcake pan (optional)

Let's get crackin.

First things first, boil your water so it's ready to go. Simple enough.

Ballin'. Alrighty, now in a mixing bowl stir together your flour, sugar and salt.

Here's where things get serious. Melt TWO sticks of butter in a medium sized pot. Oh, be still my heart.

To the melted butter, add your cocoa and coffee. Quirky fact: adding instant coffee to your chocolate cake/chocolate chip cookies will make Hershey's cocoa taste more rich. See? Learning all kinds of things today aren't we.

Now, add the boiling water to the chocolate/butter mixture.

Take a sniff. Die a little.

Let this boil for about 30 seconds, then turn off the heat. Pour the chocolate on top of your flour, and stir to combine. You'll want to hang out a bit and let that cool down.

Forgive my yellow bowl, it does not realize what it does to pictures.

While that's cooling off, measure out your buttermilk in a measuring cup. Add the baking soda, vanilla and eggs and whisk it around to combine.

If your flour/chocolate has cooled down enough, mix it together with the buttermilk mixture. Make sure it's cool though, or else you'll wind up with scrambled eggs, and I'm sorry, but scrambled egg chocolate sheet cake just doesn't have the same ring to it.

Pour this onto a sheet pan and bake at 350 degrees for about 20 minutes. I don't have a sheet pan with rims that high, so I used my trusty 9 x 13" pan. NBD.

After I got the batter into that pan, I realized... I still have a ton of batter left. There's only one reasonable solution to such a problem.

DINOSAUR CUPCAKES. I'm sorry, but just bask in the glory of this awesome pan. Are you jealous you don't have one??!??!

You could make a frosting for this cake, but why? It's honestly so moist and so rich, just a dusting of powdered sugar will do. Make sure the cake is completely cool though, or else the powdered sugar will just melt into the cake.