Beth's Aunt Nellie's Sheet Cake (now with beer!)

Beth’s Aunt Nellie’s Chocolate Sheet Cake

This is one of our favourite cakes and so quick and easy. I have tinkered with Aunt Nellie’s recipe a bit over the years.

Preheat oven to 350 degrees 

Heat gently and simmer for 2 minutes in a large pan on the stove:

• About 6 tablespoons or 3/8 of a cup of cocoa
• 1 cup of butter
• 1 cup of Guinness (could also use coffee; Aunt Nellie used water ☹)

Remove from heat.

Combine, then add to the above:

• 2 c. flour
• 1 tsp baking soda
• ½ tsp salt
• 1 2/3 c. white sugar 

Add to batter:

• 250 ml sour cream (some use buttermilk, but not me or Aunt Nellie)
• 2 eggs
• 1 tsp vanilla

Put parchment paper on a large sheet pan 12” x17” (Can use a 10 x 15 inch pan, but I like it really thin)

Spread batter in pan. Bake for about 20 minutes at 350 degrees.

Ice while warm.

 Icing

Heat gently and simmer for 1 minutes in a pan:

• About 4 tablespoons or ¼ c of milk (might need more, but start with this much)
• ½ c. butter
• About 6 tablespoons or 3/8 of a cup of cocoa

Remove from heat and add:

• 4 c. icing sugar
• 1 tsp, vanilla.

 Spread warm icing on warm cake.