Sunday, April 18, 2010

CHOCOLATE SHEET CAKE - Pioneer Woman Cooks

I love a thin layer of chocolate cake with chocolate icing. So a cake baked in a jelly roll pan is perfect for that thin layer of sheet cake. My friend, Jill, gave me the book, The Pioneer Woman Cooks, for my birthday. I noticed this recipe right away and made it for a bridal shower I was hosting--it was a hit. And the icing is to die for (well, that's a bit dramatic but it is really, really good).

This recipe makes one 18 x 13 x 1 inch cake.



2 cups Flour
2 cups Sugar
¼ teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cup Buttermilk
2 whole Eggs, beaten
1 teaspoon Baking Soda
1 teaspoon Vanilla

½ cup 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 an 18 x 13 jelly roll pan (baking sheet with sides) 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.

1 comment:

  1. I love Texas Sheet Cake! My mom used to make it every Sunday. It was perfect, not too much cake, and just the right amount of frosting. This cake brings back lots of good memories.