Pioneer Woman's Favorite Recipe

 

I've been making Texas Sheet Cake since the 70's when my mother gave me the recipe because all of her friends were making it and raving about it.  Well, our family loved it too and even now, it's our favorite, and one of the easiest cakes to make, no mixer required.

When Pioneer Woman started talking about it, I was just shaking my head, thinking, umhmmmm, I know all about this, I could recite the recipe by heart.  So naturally I had to compare her recipe with mine, and here's how it stacks up. 

• Bake in a 9x13 pan, because we like thick cake, not thin.  It takes it 30-35 minutes to bake
• Use a whisk to combine ingredients, easier than stirring and does a thorough job
• The more chocolate the better,  so I increased the cocoa to 6 tablespoons in the cake
• I used 1/2 teaspoon of salt
• I also add more pecans, a lot more to the frosting, at least a cup.  If you're going to make this, make it over the top delicious by being generous with your nuts. 
• Use an entire box of sifted powdered sugar 
• Decrease the vanilla to 1 teaspoon
• Add 1 cup of coconut to the frosting

Her recipe is below, the tweaks above is how I've made it forever.

Here's my original detailed recipe that I posted to this site several years ago

CAKE

2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
2 teaspoons vanilla

FROSTING

1 3/4 sticks butter
1/2 cup pecans finely chopped, optional
6 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1 pound minus 1/2 cup powdered sugar

DIRECTIONS

Cake:

Combine the flour, sugar and salt in a mixing bowl.

In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together.

Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla.

Stir the buttermilk mixture into butter/chocolate mixture.

Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes.

Frosting:

While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using).

Pour over warm cake.