Pioneer Woman Sheet Cake

Derek and Linds...love ya

Ingredients

* FOR THE CAKE:
* 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
* _____
* FOR FROSTING:
* 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

Note: I use an 18×13 sheet cake pan.

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.

***i never have used the pecans, still delish!***