PW’s Best Chocolate Sheet Cake Ever

I have hives.  And I thought this would be the best way to lure you into this cake.  I am not sure what is giving my hives.  Possible options:  grass, gluten, lettuce, graduation, sunlight, PIL.  Ha!  Jk!  I seriously have no idea what my problem is.  But it is very inconvenient.  I did get a mild sunburn.  Which isn't that rare for me at the beginning of the summer when I reveal my translucent skin to the world.  I barely peeled and only just a little on my shoulders.  Apparently you CAN get hives from too much sun.  Dumb.

I made this cake for a friend's birthday.  It was kind of a last minute decision.  I wanted to make something really easy and quick.  Which is exactly why I wanted to share this recipe and my experience with it.  It is SO simple to throw together.

Now, is it the BEST chocolate sheet cake ever?  Ummmm.  I actually haven't had many chocolate sheet cakes in my life.  Plus, I argue that this is borderline brownie.  But Scot and I really enjoyed eating this.  BTW, it is pretty big.  So we enjoyed it for about a week.  I love that this only uses one dish for mixing (for the cake and the frosting).  The frosting is made from powdered sugar, so it hardens similar to an icing.  And is delicious.  I also like how you don't have to wait for the cake to cool before pouring the frosting over the top.  It is just such a low maintenance and no fuss cake to throw together.  And considering how easy it is to make, I think it is way good and so worth it.  

PW’s Best Chocolate Sheet Cake Ever

by Pioneer Woman

For the cake:

2 cups Flour

2 cups Sugar

1/4 teaspoons Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

1/2 cups Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

For the frosting:

1/2 cups Finely Chopped Pecans

1-3/4 stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

Note: I use an 18 by 13 inch sheet cake pan.

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 sheet cake pan 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.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

(Servings: 20, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  1/5

Dishwashing Effort:  2/5