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Texas Sheetcake aka: "Pioneer Woman's" Best Ever Chocolate Sheet Cake PRINT
There are no words to describe how ultimately sinful and delicious this cake is to eat.
Don’t EVEN try to make it lighter in calories. Just enjoy it.
Ingredients
| 2 | cups flour |
| 2 | cups sugar |
| ¼ | teaspoon salt |
| 3¾ | sticks butter |
| 8 | heaping tablespoons cocoa |
| 1 | cup boiling water |
| ½ | cup buttermilk. |
| 2 | beaten eggs |
| 1 | teaspoon baking soda |
| 1 | teaspoon vanilla |
| Chop ½ cup pecans finely | |
| 6 | tablespoons milk |
| 1 | teaspoon vanilla |
| 1 | lb minus ½ cup powdered sugar |
Directions
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.
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