Best Chocolate Sheet Cake. Ever.

Ree Drummond aka The Pioneer Woman calls this the Best Chocolate Sheet Cake. Ever. I really don’t know if this is the Best ever chocolate sheet cake coz I have never eaten chocolate sheet cake before. (A sheet cake is a cake baked in a large, flat rectangular pan such as a sheet pan or a jelly roll pan. These single-layer cakes are almost always frosted, and may be decorated on the flat surface on the top.) But I do know that this cake is awesome!! So, it might just be the Best Ever. It is so easy to make, and can impress any chocolate lover. We had company yesterday and I made this for dessert. It baked so quickly that I had a warm, fudgy cake ready in 40 minutes from start to end. I bought some to the office and sure enough everyone loved it.

I halved the recipe as I didn’t want to make a lot and even then I had 12 servings. This is a rich cake so the servings were small. Below I have given the measurements that I used. This was baked in a 9 X 13 glass baking dish as I didn’t have a sheet pan that matched the size but you can use any sheet pan or jelly roll pan. The original recipe called for pecans in the frosting and while I love pecans they are EXPENSIVE over here and so I substituted them with almonds. You can use anything you like. Even Walnuts might taste good.

Recipe Source – The Pioneer Woman

Ingredients

For the Cake
1 Cup All purpose Flour
1 Cup Sugar
1/8 Tsp Salt
2 Tbsp Cocoa (heaping)
1 Stick Unsalted Butter (100 Grams or 8 Tbsp)
1/2 Cup Boiling Water
1/4 Cup Buttermilk
1 Egg
1/2 Tsp Baking Soda
1/2 Tsp Vanilla Essence
For The Frosting
1/4 Cup Finely Chopped Almonds
87.5 Grams Butter (Approx. 7 Tbsp or 7/8 Cup)
2 Tbsp Cocoa (Heaping)
3 Tbsp Milk
1/2 Tsp Vanilla
3/4 Cup Powdered Sugar

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 or bowl, pour the buttermilk and add the egg, baking soda, and vanilla. Mix well and pour this into the butter/chocolate mixture. Mix completely with a spoon to combine all the ingredients. Pour into sheet cake pan and bake at 175 degrees C (350 degrees F) for 20 minutes. While the cake is baking, make the icing. Chop almonds finely. Melt butter in a saucepan. Add cocoa, stir to combine, and 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. Serve warm. Or Cold. Just Eat.

Happy Eating!!