Texas Sheet cake

INGREDIENTS:

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup butter
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract

Icing:
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3 cups powdered sugar
3/4 cup walnuts (chopped)

INSTRUCTIONS:

Preheat the grill to 350 degrees. Line a baking tray with a baking tray. Mix flour, sugar and salt. Call once more. Put the mixture containing raw cocoa powder in a pot and when it softens, add water and heat until it boils. Then remove the heat. Add the softened margarine to your flour mixture and mix until smooth.

Put the butter and eggs, the baked baby and vanilla in a bowl. Then add the rest of the mixture and mix until combined. Add to your oven and bake for 20 minutes or until cooked through.
Icing:
Spreads quickly in milk and unsweetened cocoa powder. Heat until boiling and then remove from heat. Add vanilla extract. Add powdered sugar and mix until combined. Then add the chopped hazelnuts. Pour over the hot cake and let it cool before serving.

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