Texas Sheetcake aka: "Pioneer Woman's" Best Ever Chocolate Sheet Cake

By ctozzi

There are no words to describe how ultimately sinful and delicious this cake is to eat. Best of all, you don't have to grease or use parchment paper, and you don't need a stand mixer. The cake is moist, and the frosting is very rich and fudgy. Don't EVEN try to make it lighter in calories. Just enjoy it. Click on the recipe source link to see how I made this on my food blog, "A Feast for the Eyes".

Ingredients

• For the cake:
• 2 cups flour
• 2 cups sugar
• 1/4 teaspoon salt
• 2 sticks butter
• 4 heaping tablespoons cocoa
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 eggs, beaten
• 1 tsp. baking soda
• 2 tsp. vanilla
• For the frosting:
• 1-3/4 sticks butter
• 1/2 cup pecans finely chopped (optional, but good)
• 6 tablespoons milk
• 4 Tablespoons cocoa
• 1 teaspoon vanilla
• 1 lb minus 1/2 cup powdered sugar

Details

Servings 24
Preparation time 30mins
Cooking time 20mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Combine in a mixing bowl the flour, sugar and salt.

In a saucepan, melt:
the butter, 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, combine the buttermilk, butter, beaten eggs, baking soda and vanilla.

Stir the buttermilk mixture into butter/chocolate mixture.

Pour into sheet cake pan and bake at 350-degrees for 18-20 minutes.

While cake is baking, make icing:
Melt the butter, then add the milk, vanilla, powdered sugar and pecans (if using).
Chop 1/2 cup pecans finely.

Pour over warm cake.