This sheet cake takes very little time and effort to make. It is simple, yet so delicious. The chocolate flavor is rich, the cake is light and fluffy and the frosting that goes with it is just perfect. I love the sweet and creamy flavor of the frosting more than I love the cake. I’m a bit of a sucker for sweet treats and frosting is right up my alley. This is the perfetc cake to give to someone for their birthday…..like mine.
See what I mean? This cake is beyond delicious. It is perfect for anything from a wedding to a birthday cake.
Ingredients
FOR THE CAKE:
2 cups Gold Medal Flour
2 cups Domino Sugar
1/4 teaspoon Salt
4 Tablespoons Hershey’s (heaping) Cocoa
2 sticks Land O’ Lakes 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 Land O’ Lakes Butter
4 Tablespoons (heaping) Hershey’s Cocoa
6 Tablespoons McArthur Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Domino Powdered Sugar
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.
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Quick Tip: Use an 18×13 sheet cake pan.