Double Chocolate Sheet Cake

• 1/2 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup 2% milk
• 2 ounces unsweetened chocolate, melted and cooled
• 1 cup sugar
• 1/2 cup 2% milk
• 1/2 cup butter, cubed
• 2 tablespoons baking cocoa

1. In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined.
2. Pour into a greased 15x10x1-in. baking pan. Bake at 325u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake.

butter, sugar, eggs, vanilla, flour, baking soda, salt, water, milk, chocolate, sugar, milk, butter, baking cocoa

Taken from www.tasteofhome.com/recipes/double-chocolate-sheet-cake/ (may not work)