Cooking Thursday - Best Chocolate Sheet Cake Ever

Good morning everyone.

Well as promised, here I am back with my Cooking Thursday. It actually started as Slow Cooking Thursday many years ago, then I changed it to Cooking Thursday so we could add in any kind of recipe and not just slow cooked.

I've had to take breaks now and then, but for the most part this feature has been ongoing for a while, and now that I'm back on track, it's time to dust it off and get it going again.

If you want to join in, all you have to do is grab the button below and share the recipe on your own blog, then come on back and share your link so we can all go take a look.

Alright, here's my contribution for today.....

Best Chocolate Sheet Cake Ever

Source: The Pioneer Woman

FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar


Note: Pioneer Woman uses an 18x13 sheet cake pan.

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.