Tuesday, June 7, 2011

Chocolate Sheet Cake

If the Pioneer Woman says something is the "best ever," then gosh darn it, it's going to be the BEST EVER. This cake is fast and easy to throw together from scratch, and I guarantee it will be gobbled up by a hungry crowd of any age!  (I didn't have a chance to snag a photo of a cut piece of cake because it disappeared!)


Pioneer Woman's Best Sheet Cake Ever
Serves 24-36

for the cake:
2 cups flour
2 cups sugar
¼ tsp salt
4 Tbsp (heaping) cocoa
2 sticks butter
1 cup boiling water
½ cups buttermilk
2 whole eggs, beaten 
1 tsp baking soda 
1 tsp vanilla
for the frosting 
1-3/4 sticks butter
4 Tbsp (heaping) cocoa
6 Tbsp milk
1 tsp vanilla
3-1/4 cup powdered sugar, sifted

Preheat oven to 350 degrees. 

Coat the bottom and sides of a large baking sheet (sheet cake pan--18x13 inch) with non-stick cooking spray.
In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter over medium heat. 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 chocolate mixture. Pour into sheet cake pan and bake for 15-20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan over medium heat. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over warm cake.

Let cool at least 1 hour before serving. (Though you might not be able to wait that long. In this case, just prepare yourself for the mess of deliciousness.)

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