If you are concerned about calories and fat, stop reading NOW. Don’t say I didn’t warn you. I picked up this recipe over at Pioneer Woman’s while on the hunt for a homemade chocolate cake for our son’s birthday this week.
I was intoxicated by the chocolate fumes while making it. And I would make it again just for the chance to lick the bowl. To eat it is bliss.
From the comments on PW’s site, it looked like this is a classic recipe. When I was telling my Mom about it, she said my grandmother used to make it. She described it perfectly from memory, sheet cake baked in a jelly roll pan with finely chopped pecans in the icing. Thankfully, I sent most of it home with our big guy. This cake would be the perfect Valentine treat for a chocolate lover.
The Best Chocolate Cake Ever (Chocolate Sheet Cake)
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.
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.
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Add 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.
My picture taking is not called photography, but here’s a snapshot:
I found out the great advantage of a sheet cake; I didn't have to worry about it caving in the center like my bundt pan cakes do! For more great recipes, check out Saturday Stirrings.