The Best Chocolate Sheet Cake ! Ever

This cake is 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.

PREP TIME: 20 Minutes
DIFFICULTY: Easy
COOK TIME: 20 Minutes
SERVINGS: 24 Servings

[caption id="attachment_454" align="aligncenter" width="458"]The Best Chocolate Sheet Cake The Best Chocolate Sheet Cake[/caption]

INGREDIENTS :



  • FOR THE CAKE:

  • 2 cups Flour

  • 2 cups Sugar

  • 1/4 teaspoon Salt

  • 4 Tablespoons (heaping) Cocoa

  • 2 sticks Butter

  • 1 cup Boiling Water

  • 1/2 cup Buttermilk

  • 2 whole Beaten Eggs

  • 1 teaspoon Baking Soda

  • 1 teaspoon Vanilla

  • FOR FROSTING:

  • 1/2 cup 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


INSTRUCTION :



  • Note: I use an 18x13 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.

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