Pioneer Woman’s Chocolate Sheet Cake

My family attended a children’s party a few days ago. It was the birthday of Emily’s daughter, and they had a small party exclusive only to friends.  My boys love Emily’s daughter. Whenever they played in the house, you can see the camaraderie between them even though they’re still kids. And no, it’s still early for me to worry about my sons having a crush. They only really look at Emily’s daughter like a sister. There was no prolonged staring or whatever. My husband says I am just in denial.

Let’s just go back to the party and the amazing birthday cake I tasted there. It’s called a Pioneer Woman’s Chocolate Sheet cake. Are you all familiar with that little rectangular chocolaty treat that makes everything else taste inferior? Yup, that’s Pioneer Woman’s Chocolate Sheet.


I was addicted to this cake once upon a time, which is why I can’t really say no to it. When I first tasted the cake, I couldn’t get enough of it. It was just so surreal.

A few days after that party, I made this cake for my family. I really couldn’t resist- I want to eat it again, but this time adding a personal touch. Well, my family fell in love with my version of the cake.

I will probably make this cake again soon for a friend. I am pretty sure she will like this because she is a chocoholic. I am also pretty sure your family will love this.





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


1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar


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 sheet cake 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.
Cut into squares, eat.







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