The Best Chocolate Sheet Cake
Source: The Pioneer Woman Ree Drummond
Prep Time 20 Minutes
Cook Time 20 Minutes Servings 24 Difficulty Easy
Ingredients
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
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FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
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, and totally wig out over the fact that you've just made
the best chocolate sheet cake. Ever.
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