Categories: Desserts
Ingredients
- For the Cake:
- 2 c. flour
- 2 c. sugar
- 1/4 tsp. salt
- 4 tbsp. (heaping) cocoa
- 2 sticks butter
- 1 c. boiling water
- 1/2 c. buttermilk
- 2 whole beaten eggs
- 1 tsp. baking soda
- 1 tsp. vanilla
- For the Frosting:
- 1/2 c. finely chopped pecans
- 1 3/4 stick butter
- 4 tbsp. (heaping) cocoa
- 6 tbsp. milk
- 1 tsp. vanilla
- 1 lb. (minus 1/2 cup) powdered sugar
Directions
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Note: I use an 18×13 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.
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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.
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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.
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Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.