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For the cake:
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1. Spray the corners and edges of a sheet cake pan (18x13) with cooking spray. Preheat oven to 350 F.
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2. In a mixing bowl, combine flour, sugar, and salt.
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3. In a saucepan over medium heat, melt the butter. Add cocoa to the melted butter and stir together.
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4. Add boiling water to the butter/cocoa mix and allow mixture to boil for 30 seconds, then turn off the heat. Pour mixture over the flour mixture and stir lightly to cool.
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5. In a measuring cup, pour the buttermilk and add the beaten eggs, baking soda, and vanilla. Stir the buttermilk mixture into the butter/chocolate mixture.
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6. Pour into the sheet pan, use a spatula to level and spread it across the entire pan then bake for 20-25 minutes (my oven took 23 minutes) or until a toothpick inserted into the center comes out clean. Remove from oven.
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For the frosting:
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1. In the bowl of a standing mixer, fixed with the whisk attachment, mix together sugar and butter on low speed, until well-blended.
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2. Once the sugar and butter are well-blended, increase the speed to medium and beat for another 3-4 minutes.
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3. Add vanilla and whipping cream and continue to beat on medium for 1 more minute.
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4. Add the whiskey and increase the speed to high. As the frosting begins to form, add your food coloring if you don't want plain white frosting.
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5. Turn mixer off and frost your cake (once it's cool, of course).
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6. Add your chocolate mold Xenomorph Eggs to the top, if you do so desire. I made the eggs with melted chocolage using a mold that I purchased. Or decorate with your favorite candy or topping.
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Please note this recipe is based off Pioneer Woman's recipe for The Best Chocolate Sheet Cake Ever.
