Nut-glazed Chocolate Sheet Cake

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Nut-glazed Chocolate Sheet Cake

This is a vintage recipe that I cut out of a magazine years ago. It’s almost identical to a cake that Ree Drummond, aka the Pioneer Women, says she got from her mother-in-law and “is moist beyond imagination, chocolaty and rich like there’s no tomorrow, and, 100% of the time, elicits moans and groans from anyone who takes a bite.” Ree uses double the amount of frosting that my recipe calls for – so if you love, love, love anything sweet and chocolaty go ahead and double mine! NOTE: my recipe calls for a 15″x 10″ jelly roll pan. Ree bakes hers in a 18″ x 13″ sheet pan.

  • FOR THE CAKE BATTER:
  • 2 c flour
  • 2 c sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp Diamond kosher salt
  • 1 c butter
  • 1/4 c unsweetened cocoa powder
  • 3/4 c boiling water
  • 3/4 c buttermilk
  • 2 eggs, beaten
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • FOR THE FROSTING:
  • 1/4 c butter
  • 1/4 c unsweetened cocoa powder 
  • 3 T milk
  • 1 tsp vanilla
  • 1 1/2 c powdered sugar
  • 1/2 c finely chopped walnuts or pecans

In a mixing bowl, combine the flour, sugar, cinnamon, and salt. 

In a saucepan, melt the butter. Add the cocoa, stirring to combine. Add the boiling water and stir again; turn off the heat. Pour the cocoa mixture over the flour mixture, and stir lightly to cool. 

In a small bowl combine the buttermilk, the beaten eggs, baking soda, and vanilla. Stir the buttermilk mixture into the butter/chocolate mixture. Pour into a 15 x10-inch jelly roll pan or a 18×13-inch sheet cake pan and bake at 350°F for about 30-35 minutes if using the jelly roll pan or about 20-25 minutes if using the sheet pan. Be sure that before you take it out you can lightly touch the center of the cake and it will spring back.

While cake is baking, make the frosting: In a saucepan, melt the butter. Add the cocoa, stir to combine, and turn off the heat. Add the milk, vanilla, and powdered sugar, stirring together. Add the pecans, stir together. Add a bit more milk if needed to make the frosting easily spreadable. Be sure to frost the cake while the cake is still quite warm.

Cut into squares, eat, and enjoy. The cake will keep well for several days – and freezes well, too.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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