Saturday, March 6, 2010

Chocolate Sheet Cake #41

Wow I can't believe I'm in the 40s.

I just had to squeeze in one more recipe before I started dieting again tomorrow.  Even though I am trying new low-fat recipes, it isn't quite the same as finding a really great recipe that just hits the spot. I'm cooked creamy/savory comfort foods already today, so I thought I would finish with something sweet and savory.  This is another one of Pioneer Woman's recipes- I know- obsessed- I admit it!

The case:

2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions

1.  In a mixing bowl, combine flour, sugar, and salt.
2. In a saucepan, melt butter. Add cocoa. Stir together.
3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.
 4. Pour over flour mixture, and stir lightly to cool.
5. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
 6. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

7.  While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan.
8.  Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together.
 9.  Add the pecans, stir together, and pour over warm cake.

The ruling:
I was worried because this was so thin.  After my thin biscuits this morning I thought oh no, tough cake isn't going to be any good, but once again Pioneer Woman doesn't disappoint.  This is very similar to the Coca-Cola cake my aunt makes, but a lot thinner.  I'm not sure how such a thin cake can be so fluffy, but it is sooo good.  This is a lifetime recipe for me!

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