flowerCrazy Good Chocolate Sheet Cake

This sheet cake is craaaaaaaazy good!!!  I finally decided to try this recipe today.  It’s from Pioneer Woman and it’s super easy to make and so good!

I love how I didn’t have to grease the pan…you heard that right..no greasing the pan!

Just follow the steps one by one and “voila”! Done.  My hubby thought it was going to be this dry cake because it’s thin….but no way…it’s the moistest, most yummy cake.

It’s different from what I’ve ever made.  This would be great for a potluck, quick for unexpected company etc.

I brought one to the Hospice where I volunteer in the kitchen….when I put it out for visitors it just disappeared!!!! I guess it was a hit!  Great for a crowd.

So here goes!

Crazy Good Chocolate Sheet Cake:

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, turn off heat.

Pour over flour mixture. And stir slightly 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 ungreased…yes ungreased sheet cake pan and bake at 350-degrees for 20 minutes…no longer.  It will look a bit tacky but it will be set.  Don’t be tempted to cook it any longer! It will be perfect.

 

Frosting:

While the cake is cooking it’s time to make the icing.  Chop pecans finely.

 

Melt butter in saucepan.  Add cocoa, stir to combine, then turn off heat.

Add milk, vanilla, and powdered sugar.  Stir together.

Add pecans and stir.

Pour over warm cake and let cool.

 

Crazy Good Chocolate Sheet Cake:

  1. 2 cups flour
  2. 2 cups sugar
  3. 1/4 tsp salt
  4. 4 TBSP (heaping) Cocoa
  5. 2 sticks butter (1 cup)
  6. 1 cup boiling water
  7. 1/2 cup buttermilk (add 1/2 TBSP of vinegar to 1/2 cup milk)
  8. 2 large eggs , beaten
  9. 1 tsp baking soda
  10. 1 tsp vanilla

Frosting:

  1. 3/4 cup finely chopped pecans
  2. 1-3/4 stick of butter (3/4 cup)
  3. 4 TBSP (heaping) Cocoa
  4. 6 TBSP milk
  5. 1 tsp vanilla
  6. 1 lb (minus 1/2 cup) powdered sugar

Directions:

  • Note: I used a 12×16 cookie sheet
  • In a mixing bowl, combine flour, sugar and salt
  • In a saucepan, melt butter.  Add cocoa. Stir together
  • Add boiling water, allow 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 UNGREASED
  • Bake at 350-degrees for 20 minutes
  • Note: take it out at 20 minutes.  Cake will look a bit tacky but its done.
  • 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 pecans, stir together and pour over warm cake

Enjoy!

 

 

 

 

 

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