Get ready, friends. I’ve been in the kitchen. A lot. Even for me. I’m afraid you’ll be getting quite a few recipes in the days ahead…
So, today, I want to draw your attention to the uber-moist, from-scratch, chocolate sheet cake. You know the one I’m talking about: it appears at every church potluck, most funeral receptions, and definitely any gathering where grannies bake up their most-requested. Growing up in a Chinese, non dessert-baking home, I really never knew the secrets of the chocolate sheet cake, but I was keenly aware of what it tasted like. With each bite, I’d marvel, “What is this?” The quest would slip my mind until I encountered the ubiquitous confection once again at the next big church function.
This Easter was the very first holiday celebrated at our church’s new space. The Good Friday service was to be followed by a dessert fellowship. Uh huh, you know it! I just HAD to bring the chocolate sheet cake. So I hunted down the recipe…and was not disappointed. How could you be? It’s moist, chocolate, and everyone’s favorite.
Pioneer Woman 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.