Pioneer Woman’s Classic Chocolate Sheet Cake

• ½ cup finely chopped pecans
• 1¾ sticks butter
• 4 tablespoons (heaping) cocoa powder
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 1 pound powdered sugar, minus ½ cup

Directions

Make the Cake

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a rimmed sheet cake pan and set aside.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
3. Heat Chocolate Mixture: In a medium saucepan over medium heat, melt the butter. Add the cocoa powder and stir until smooth.
4. Add Boiling Water: Carefully pour in the boiling water, stirring constantly. Allow the mixture to boil for about 30 seconds, then remove from heat.
5. Combine: Pour the hot chocolate mixture over the flour mixture. Stir gently to combine and allow the mixture to cool slightly.
6. Add Wet Ingredients: In a measuring cup or small bowl, combine the buttermilk, beaten eggs, baking soda, and vanilla. Stir this mixture into the batter until smooth.
7. Bake: Pour the batter into the prepared sheet cake pan and spread evenly. Bake for about 20 minutes, or until the cake is set and springs back lightly when touched.

Frosting & Finishing