Perfect Chocolate Sheet Cake, march 2010

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 Cakefrom 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.