Here is the full recipe from the Pioneer Woman to make things easier for you to follow. The cake was so good, that I had to take a picture of it on this pedestal. Man, I really wish I had some milk right now. Just dig right in.īy the way, this 12 X 18 cake taking up space on the counter? Don’t even think twice about it. But who has time for that when this cake is waiting. If you don’t add nuts, you’ll have to stir this really good to get them all out or sift your sugar first. Those little lumps in the photo are just bits of confectioner’s sugar. Work the icing all over the cake, so you’ll have less spreading to do. Non-crunchy.Īfter the cake is baked, immediately pour on the good stuff. You can also add a 1/2 cup of chopped pecans, but I didn’t have any of those either. This is definitely going in the right direction. I could have gone all six evaporated, but I wanted to play it safe.Īdd ONE POUND of confectioner’s sugar. So instead I used four tablespoons of evaporated milk mixed with two tablespoons of water. Then add 6 Tablespoons milk and one teaspoon vanilla. Add four more heaping tablespoons of cocoa and stir together. I did 18.Īnd while the cake is baking, you can make the icing. Place the pan in a preheated 350 degree oven for about 20 minutes. But really, I couldn’t resist posting all of these pouring shots. Then pour that over your flour, sugar and salt mixture and stir it all together.Īdd the buttermilk mixture and stir until it’s smooth.Īnyone having a little deja vous here? I kinda feel like PW right about now with all these step-by step photos. Let bubble for just a minute and turn then off the heat. Drop in four heaping tablespoons of cocoa please.Īdd a cup of boiling water and stir.
A teaspoon to be exact.īack to the butter. While it’s melting, stir together 1/2 cup buttermilk, two eggs, 1 teaspoon baking soda…Īnd add a little vanilla. You’ll need 2 cups flour and 1/4 teaspoon of salt to start. I got a preview of the cover back in March and here it was. It was PW’s soon-to-be-released cookbook. And, well… that’s a lot of cake.īut then, a couple of weeks ago I received a surprise from the UPS guy… or girl… I kept picturing a 12 X 18 cake sitting on my counter. I think that’s what deterred me a little. But you do need a 12 X 18 jelly roll pan.
I don’t know what took me so long to try her complete recipe. However, we made a different frosting to decorate with so I didn’t get to experience the full effect. Actually, she made this chocolate sheet cake recipe then for the cupcakes we used. I visited her and the family earlier this year at her ranch in Oklahoma and we baked cupcakes and made cake pops for some guests. If you don’t know who I’m referring to (laughing as I type that), here’s her site: And I’m not just saying that because it’s the only one I’ve ever eaten. This IS the best chocolate sheet cake ever.
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