Ingredients
FOR THE CAKE
#1. 2 c. flour
#2. 2 c. sugar
#3. 1/4 tsp. salt
#4. 4 tbsp. (heaping) cocoa powder
#5. 2 sticks butter
#6. 1 c. boiling water
#7. 1/2 c. buttermilk
#8. 2 whole beaten eggs
#9.1 tsp. baking soda
#10. 1 tsp. vanilla
FOR THE ICING
#1. 1/2 c. finely chopped pecans
#2. 1 3/4 sticks butter
#3. 4 tbsp. (heaping) cocoa powder
#4. 6 tbsp. milk
#5. 1 tsp. vanilla extract
#6. 1 lb. (minus 1/2 cup) powdered sugar
Directions
#1. Wash your hand’s for 20 seconds.
#2. Get a aprin to where.
#3. Get some oven mitts to where on your hands.
#4. PLEASE DON’T BURN YOUR HANDS AT ALL.
#5. PLEASE BE REALLY CAREFUL.
#6. Please note: My mom uses an 18×13 sheet cake pan.
#7. In a mixing bowl, combine flour, sugar, and salt.
#8. In a sauce pan, melt butter.
#9. Add in the cocoa.
#10. Stir it together.
#11. DON’T OVER MIX IT.
#12. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.
#13. Pour over flour mixture, and stir lightly to cool.
#14 In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
#15. Stir butter milk mixture into butter/chocolate mixture.
#16. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
#17. While cake is baking, make the icing.
#18. Chop pecans finely. #19. Melt butter in a saucepan.
#20. Add cocoa, stir to combine, then turn off heat.
#21. Add the milk, vanilla, and powdered sugar.
#22. Stir it together.
#23. Add the pecans, stir together, and pour over warm cake.
#24. Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. #25. Ever.
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