Pioneer Woman’s Chocolate Sheet Cake

YOU’LL NEED:

FOR THE CAKE:
»2 C. Flour.
»2 C. Sugar.
»1/4 Tsp. Salt.
»4 Tbsps. (heaping) Cocoa.
»2 Sticks Butter.
»1 C. Boiling Water.
»1/2 C. Buttermilk.
»2 Whole Beaten Eggs.
»1 Tsp. Baking Soda.
»1 Tsp. Vanilla.
FOR FROSTING:
»1/2 C. Finely Chopped Pecans.
»1-3/4 Stick Butter.
»4 Tbsps. (heaping) Cocoa.
»6 Tbsps. Milk.
»1 Tsp. Vanilla.
»1 lb. (minus 1/2 C.) Powdered Sugar.

HOW TO MAKE:

1-In a mixing bowl, combine flour, sugar ,and salt.
2-In a saucepan, melt butter.”Add cocoa”. Stir together.
3-Add boiling water, allow mixture to boil for 30 Seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
4-In a measuring C., pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. 5-Pour into sheet cake pan and bake at 350°F, for 20 mins.
6-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.
7-Cut into squares, eat.

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