Chocolate sheet cake

Ingredients

• 460.0 g Milk, buttermilk, fluid, whole
• 200.0 g Vegetable oil, soybean
• 800.0 g Sugars, granulated
• 4.0 large Egg, whole, raw, fresh
• 3.0 tsp Vanilla extract
• 0.75 cup Butter, unsalted
• 453.0 g Sugars, powdered
• 480.0 g Wheat flour, white, all-purpose, enriched, bleached
• 208.0 g Cocoa, dry powder, unsweetened
• 2.0 tsp Salt, table
• 1.0 tsp Leavening agents, baking soda
• 1.0 tsp Leavening agents, baking powder, double-acting, sodium aluminum sulfate
• 450.0 g Water, municipal
• 1.0 tablespoon Coffee, instant, regular, powder

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together buttermilk, oil, sugar, eggs, and vanilla.

3. In a separate bowl, combine butter, powdered sugar, flour, cocoa powder, salt, baking soda, and baking powder.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Stir in the water and espresso powder until smooth.

6. Pour batter evenly into the prepared cake pans.

7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

8. Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.