The Best Chocolate Sheet Cake. Ever.

Recipe: The Best Chocolate Sheet Cake. Ever.

Prep Time: 20 Minutes  |  Cook Time: 20 Minutes  |  Difficulty: Easy  |  Servings: 24

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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

Preparation Instructions

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.

http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/

Vanilla Cake Recipe (and frosting!)

Easy Vanilla Cupcakes in a jar

 

1 1/2 C, unbleached all-purpose flour

1 C. Sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 C. unsalted butter, softened

1/2 C. Sour Cream

2 Large Eggs

1 1/2 teaspoon vanilla extract

 

Preheat oven to 350 Degrees. Line muffin tin with paper liners.

 

Wisk together dry ingredients. Add the butter, sour cream, eggs and vanilla to the dry ingredients. Beat together on medium speed until smooth and satiny, about 30 Sec. Scrape down sides of bowl until no flour pockets remain.

 

Batter will be thick.

 

Divide batter evenly among the cups. Bake 20-24 minutes until the tops are pale golden toothpick inserted in the center comes out clean.  Use a skewer or paring knife to lift out cupcake an cool completely on a wire rack.

 

Hint for richer  cupcake replace the 2 eggs w/ 1 egg and 2 yokes.

 

 

 

Almost-Homemade Buttercream Frosting

 

1 container (13 ounces) Marshmallow Fluff

1 1/4 C. of unsalted butter – softened and cut in to 1 inch pieces

1 Teaspoon vanilla extract  (or use Almond Extract!)

1/2 powdered sugar, plus extra if needed

 

Spoon the marshmallow fluff into a large bowl. Beat with an electric mixer on low. Gradually add the butter pieces, eating well after each addition, until smooth. Add Vanilla and powdered sugar.  Beat until well incorporated. Add more powdered sugar if necessary, to adjust the texture.

Courtesy of Julie