, , , ,


Need a boost this time of year? A chocolate indulgence? This little number here will keep milk farmers in business. It’s the classic sheet cake and it delivers. I’ve made a similar cake before but the base was from a cake mix. I’m really trying to convert to a non-cake mix baker, but often time does not afford me that opportunity. Thankfully, this is a straight forward recipe with ingredients most likely in your pantry. It is Ree Drummond’s, a.k.a. “Pioneer Woman”, recipe which she refers to as “The Best Sheet Cake. Ever.”

Prep. Bake. Enjoy…

Here’s the recipe taken directly from her site. I left out the pecans, I am not a nut lover, sorry. She has some beautiful step by step pictures at the link too…

  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoons Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • ½ cups Buttermilk (I used the vinegar/milk method too)
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • _____
  • 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.