Pioneer Woman’s Sheet Cake
This cake was waited for all week. This cake has pieces of it promised to people I work with. I will have to wrangle it out of my house in the cover of night to let it see the light of day tomorrow. It will be quickly consumed. It is that good. (Even though, for some reason, this batch is sub par.) When The Pioneer Woman tells you it is the Best Chocolate Sheet Cake. Ever. you should believe her, because she it is not lying.
I omitted the nuts from this recipe because my husband hates them. I have never made it with nuts, so I cannot vote either way. My baking soda also seems to have been a bit old, because this batch of cake was not as fluffy as it normally is.
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon 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 icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake