My sister is on Pioneer Woman! Chocolate Sheet Cake recipe!

OHHH MY HEAVENS!!!!

My Sisters picture is on Pioneer Woman!!! Go HERE to look! Scroll down to the picture of the cute blond girl holding the most beautiful pencil sketch! And, not nearly as exciting.... my blog actually has a link on her page, I think I might faint! I'll never refresh the page again!

This is a picture of PW taking the picture that is on her site, I just wanted to ogle her camera!

You can go HERE and read my post about our awesome day at her book signing if you missed it.

Since this was one of my favorite moments of the day... my Sister in Law and PW discussing the difference between Texas sheet cake and PW's Chocolate sheet cake I am going to post the recipe and the pictures that I took a few months ago when I was comparing recipes. It really is a no fail cake recipe. If you ever want to impress a crowd make this recipe!

Discussing the butter amounts!

Disclaimer: These pictures were taken before my good camera... view at your own discretion!

I figured you can just go to PW's site and see her beautiful photos anyway!

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.

This is pretty much how this gets eaten.

I have to chase the husband away all day until we can have it for dessert!

Ingredients

• CAKE Ingredients
• 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 Instructions

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.