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pioneer-woman-s-chocolate-sheet-cake---food-menu_feature

Pioneer Woman Chocolate Sheet Cake

This classic Texas-style chocolate sheet cake features a moist cocoa-infused cake topped with warm fudgy icing that soaks into the cake. Perfect for feeding crowds at potlucks and gatherings with its simple preparation and delicious chocolate comfort.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter
  • 1 cup water
  • 4 tablespoons cocoa powder
  • 1/2 cup (1 stick) unsalted butter
  • 4 tablespoons cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 18x13-inch jelly roll pan or similar large baking sheet.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Set aside.
  3. In a separate bowl, beat the eggs and then add the buttermilk, vanilla, and baking soda. Mix until smooth.
  4. In a saucepan over medium heat, melt 1 cup of butter with water and 4 tablespoons cocoa powder. Bring to a gentle boil, stirring constantly, then remove from heat.
  5. Pour the hot chocolate mixture over the dry ingredients and stir until just combined. Add the egg mixture and mix thoroughly until the batter is smooth and uniform.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, make the icing. In a medium saucepan, melt 1/2 cup butter with cocoa powder and milk. Bring to a boil, then remove from heat. Stir in vanilla and powdered sugar until smooth. Add nuts if using.
  8. As soon as the cake comes out of the oven, pour the warm icing over the hot cake. Spread evenly with a spatula.
  9. Allow the cake to cool completely before cutting into squares so the icing sets properly.

Notes

Pour warm icing over hot cake straight from oven for signature fudgy texture. Cake tastes better the next day as flavors meld. Buttermilk substitute: 1 tbsp lemon juice + 1 cup milk, let sit 5 min.