Pioneer Woman Chocolate Sheet Cake Recipe Recipe Cards

BEST TEXAS SHEET CAKE

Steps:

• For the Texas Sheet Cake
• Preheat oven to 350°F
• In a mixing bowl combine flour, sugar, brown sugar and salt.
• In a medium saucepan, melt butter then add cocoa powder, stirring together until mixed. Add boiling water and allow mixture to boil for 30 seconds, then remove from heat.
• Pour over flour mixture, mixing lightly to cool.
• In a 1 cup measuring cup, pour in buttermilk, beaten eggs, baking soda and vanilla. Stir to combine. Pour into butter/cocoa/flour mixture, whisking until just combined and only a few lumps remain.
• Pour into sprayed half sheet pan (13 x 18") and bake at 350° F for 20-25 minutes until it springs back lightly when touched. See notes for baking in different sized pans. Remove from oven and cool 5 minutes before pouring on frosting.
• Frosting
• About 10 minutes into baking time, start making the frosting.
• Using the same saucepan you made the cake batter in, melt butter over medium-low heat. Stir in cocoa powder to combine, remove from heat. Add powdered sugar, vanilla and milk stirring together until combined, then whisk until smooth.
• If desired, add pecans to the frosting directly, mixing to combine or sprinkle over the top of cake after frosting.
• Remove cake from oven and allow to cool 5 minutes on cooling rack, whisk frosting one more time, adding a bit of milk if it's too thick, it should be pourable and still warm. Pour warm frosting over warm cake, spreading with spatula until covered.
• Serve warm or room temperature with or without a scoop of vanilla or chocolate ice cream.
• Store leftover cake in airtight container or covered with plastic wrap for up to 3 days. May be refrigerated up to 7 days.

THE BEST CHOCOLATE SHEET CAKE. EVER.

Steps:

• 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.

CHOCOLATE SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
• While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
• Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
• Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
• For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
• Spread the top of the cake with the frosting, slice and serve.