Fudgy Sheet Cake

So one of good friend's birthdays was on June 18th. To celebrate her birthday, a group of friends and I went to Star Pizza in Houston. For this momentous occasion, I searched my pantry to see what I had and discovered that I had most of the ingredients to make Fudgy Sheet Cake from my Cooking Light Complete Cookbook.

Cake:
1/2 cup unsweetened cocoa
1/2 cup boiling water
2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup vegetable shortening
2 teaspoons vanilla extract
2 large eggs
1 cup low-fat buttermilk

Frosting:
3 cups sifted powdered sugar
1/3 cup unsweetened cocoa
1/4 cup 1% low fat milk
2 teaspoon butter, softened
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degree Fahrenheit
2. To prepare cake, combine 1/2 cup cocoa and water in a small bowl; cool. Combine flour, baking soda, and salt, stirring well with a whisk. Place granulated sugar, shortening and 2 teaspoons vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating until well after each addition. Beat in cocoa mixture. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and beating well after each addition.
3. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 for 28 minutes or until cake springs back when lightly touched. Cool in pan 10 minutes on a wire rack.
4. To prepare frosting, combine powdered sugar and 1/3 cup cocoa in a medium bowl, stirring well with a whisk. Add milk, butter and 1 teaspoon vanilla; stir with a whisk until smooth.

Yields: 16 servings Calories: 260 (21% from fat) per slice

I took this cake to the party and it was readily enjoyed by everyone. Feedback was positive. My own first impression of this cake was moist and soft. I enjoyed it. Overall, this cake was really easy to make and I will definitely make it again. It is a good chocolate cake stand by. The cake deserves 4 out of 5 stars.