The Pioneer Woman's Best Chocolate Cake. Ever. Recipe
Hey Blog Friends! Sheena's sister Shannon here again with a recipe that is absolutely too die for! Or as my 18-year-old son says "This is dangerous, Mom!" I don't get in the mood to bake very often, but this morning I had the itch and I found this delicious recipe on
The Pioneer Woman's Best Chocolate Cake. Ever. (click here to print recipe)
What you need:
- 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 (Optional)
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Instructions:
Preheat oven to 350 degrees F.
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 ungreased sheet cake/jelly roll 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.
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On the blog... one year ago: Brown Sugar and Cinnamon Cookies
Two years ago: Mixed Berry Spritzer
Three years ago: Easy Chicken and Cheese Enchiladas
This recipe is shared at these blogs: Feeding Big, Kathe with an E, Love Bakes Good Cakes, The Better Baker,
Two years ago: Mixed Berry Spritzer
Three years ago: Easy Chicken and Cheese Enchiladas
This recipe is shared at these blogs: Feeding Big, Kathe with an E, Love Bakes Good Cakes, The Better Baker,