Perfect Chocolate Sheet Cake
For the uninitiated, this cake is long and flat and thin. And delicious. It's like a very spongy, cakey, frosted brownie. Except better.
My mom used to make this cake alot. Not too long ago she made it again, and while I was able to choke it down, I was little dissapointed. The cake wasn't chocolately enough, and was way too sweet.
Perhaps it's my developing taste buds. I have adolecent tastebuds. (A random sidenote: I HATE the word puberty.)
I've been pretty excited about PioneerWoman's chocolate sheet cake. Just because it's SO PERFECT. It's everything a chocolate sheet cake should be and more. So much more.
Perfect Chocolate Sheet Cake
from The Pioneer Woman Cooks
- 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
- _____
- 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.
Let cool a little. Eat with a tall glass of ice cold milk. Oh yeah.