The Best Chocolate Sheet Cake. Ever.
This irresistible chocolate sheet cake is a classic favorite that never fails to impress. The moist and decadent cake is topped with a rich and creamy frosting, sprinkled with finely chopped pecans for the perfect finishing touch. Whether served at a gathering or enjoyed as a sweet treat for yourself, this recipe is sure to become a beloved go-to for any chocolate lover. Just one bite and you'll understand why it's hailed as the best chocolate sheet cake ever!
— Constant Cookbook
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
Instructions
- Note: I use an 18-by-13 sheet cake pan. Combine flour, sugar, and salt in a mixing bowl. Melt butter in a saucepan. 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.
- Pour the buttermilk in a measuring cup 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.<br>Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.
Cook Time
20M
Prep Time
PT20M
Yield
24
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