Pioneer Woman’s Chocolate Sheet Cake

            

This is ABSOLUTELY the BEST Chocolate Sheet Cake EVER! I get so many requests for this recipe. It’s one of the most popular recipes I’ve ever posted!
This is one of those recipes your Mom probably made for years and you grew up eating! Not everyone makes cakes from scratch anymore. Everyone wants a short cut. This is by far one of the best from scratch recipes you will make.
Everyone loves this when I make it! So chocolatey sand moist, it is heaven! This recipe is sheet cake DONE RIGHT! Everyone will love you for making this, it’s so delicious!
Perfect to take anywhere. This will disappear so fast!

Ingredients:

-FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

-FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

 

Directions:

In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat.

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