.Texas Sheet Cake.

Mmmm...this is the best chocolate cake ever. This is the one that we grew up on, the quick dessert when we were having people for dinner or on Sunday evening. It is moist as can be and feeds a crowd. Fuss-free to make (you don't even need to get the beaters out) and any left-overs can cut into pieces and frozen for school lunches. It is always a winner and gets gobbled up though so left-overs aren't likely.
I've tried making this one in the thermomix, but it was a flop so if you're thinking of giving it a go, try at your own risk! 

Texas Sheet Cake

225g butter
1 cup water
4 Tbs cocoa
2 cup SR flour
2 cup sugar
1/2 tsp salt
2 eggs
1 cup milk
1 Tbs vinegar
1 tsp bicarb
1 Tbs vanilla

Place butter, water and cocoa in a saucepan. Mix over heat until melted and boiling.
Place flour, sugar and salt in a large bowl.
Combine eggs, milk, vanilla, bicarb and vinegar in a small bowl and whisk well.
Mix all ingredients together in the large bowl.
Pour mixture into greased cake pan and cook in a 200 degree celsius oven for 30-40 minutes.

For the icing, I put a bit of softened butter (maybe 4 Tbs?) into a bowl then add icing sugar and cocoa and milk to make enough. Mix with a spoon and spread over cooled cake.