Perfect Chocolate Sheet Cake



Two words: Chocolate Sheet Cake. Actually, that's three words, but whatever.

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.