The Pioneer Woman Tasty Kitchen
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The Best Chocolate Sheet Cake. Ever.

4.87 Mitt(s) 64 Rating(s)64 votes, average: 4.87 out of 564 votes, average: 4.87 out of 564 votes, average: 4.87 out of 564 votes, average: 4.87 out of 564 votes, average: 4.87 out of 5

Prep:

Cook:

Level: Easy

System:

24

Description

This is is absolutely, without a doubt, The Best Chocolate Sheet Cake. Ever. It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.

Ingredients

  • FOR THE CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoons Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • ½ cups Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • _____
  • FOR FROSTING:
  • ½ cups Finely Chopped Pecans
  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation

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.

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.

35 Comments

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Avatar of Jennifer Fleming

Jennifer Fleming on 2.27.2014

I make this cake all the time for people of all ages (school events funerals, picnics…) and it goes quick. So delicious! to make ti more presentable, I make it the night before, refrigerate it overnight, but it into 2″ x 2″ squares (yes, I use my quilting ruler to do this…) put the squares into paper cupcake cups, then add the icing. They look so beautiful and you can make them look super fun with all the fun cups out there these days! LOVE THIS RECIPE!

Avatar of lvintennessee

lvintennessee on 8.24.2013

Maybe a dumb question, but what kind of flour? Plain or self rising? Thanks!

Avatar of Casey

Casey on 4.8.2013

How far in advance can you make this cake? I need it for a community dinner on Friday, would I be able to make it Wednesday night?

Thanks!

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Guy on 2.2.2013

It happened – Made this cake – fiancee’ moaned with first bite in mouth -

Avatar of Pat Mendell

Pat Mendell on 8.20.2011

I have used this recipe with great success for over 30 years and my mother used it before me. Next time you make it use hot coffee instead of the water in the cake and in the frosting. Even those who don’t like coffee will like this cake. Another good variation is to add peanut butter 1/4-1/3 C to the frosting. Soooogood

64 Reviews

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Avatar of sheilahskitchen

sheilahskitchen on 2.11.2013

This is the best sheet cake EVAAA! Super moist and easy to make! I made the Pioneer Woman’s Devil Dogs and they were amazing!

Avatar of Guy

Guy on 2.3.2013

3rd. time making this cake. First time in a 13″x9″ – Not working with the best oven. Had to add 10.5 minutes to the cook time – otherwise all is excellent!

Avatar of lauraqofu

lauraqofu on 3.17.2012

I made this for my niece’s birthday. I used it to make mint chocolate chip ice cream cake topped with ganache. I don’t think I’ll ever use a box mix again. So, so good!

Avatar of elizabethgraceovergaard

elizabethgraceovergaard on 3.8.2012

Totally amazing. I made this last night and frosted it with vanilla buttercream frosting. I baked it in 2 9-inch round cake pans and layered them. I honored the original time and temp and they turned out great. Perfection.

Avatar of Carla P

Carla P on 2.23.2012

VERY moist and chocolaty. Added some mini marshmallows on top after frosting, should have put them on first and poured the warm frosting over, but it was still delish!

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