Trying out recipes to pass on to you.

“just one more bite” chocolate sheet cake

Posted: August 23rd, 2009 | Author: leah | Filed under: Uncategorized | Tags: , , | 3 Comments »

you can always tell a tasty cake, pie, or other pan of tasty treat is REALLY good when the “cut line” is all uneven. do you know what i mean? where someone hasn’t taken the time to cut a proper slice, piece or serving. They came by with a knife “just to straighten up the edge” as we used to say at my house. someone else comes by for “just one more bite.” at some point, even though no one has served themselves a proper plate of cake, only crumbs are left.

that is this cake. the pioneer woman’s chocolate sheet caketo be exact. if you like to bake cakes from scratch you’ll enjoy this. it isn’t light and fluffy like the box cake mixes. it’s a bit denser and you cook it thin in a jelly roll pan then slather it with earth shattering chocolate icing stirring in pecans for a crunch.

sometimes the pioneer woman has too many pictures (though lovely) and therefor steps for my liking. SO many people have made this cake and blogged about it, i was able to cruise around the internet and find consise directions, this lineup courtsey of yum sugar. here goes:

Pioneer Woman Chocolate Sheet Cake

INGREDIENTS
For cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For icing:
1/2 cup finely chopped pecans
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

DIRECTIONS
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.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake or jelly roll pan (about 1/2 in deep, not a thick cake pan) and bake at 350-degrees for 20 minutes. (i forgot to set a timer but this sounds right)
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.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake. 

let the icing set up and harden slightly. it’s worth the wait, promise!

this makes A LOT and would be perfect to take to a family reunion, make for a super bowl party or cook out or for a non-traditional birthday cake for your favorite choco-holic!

special props to my sous-chef and bff, jennegui. here’s to many more cook-overs. :)