Chocolate Sheet Cake

Made into Cake Balls

from Pioneer Woman
CAKE:
2 cups flour
2 cups sugar
1/4 tsp. salt
4 heaping TBS cocoa
2 sticks butter (1 cup)
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 tsp. baking soda
1 tsp. vanilla

FROSTING:
1/2 cup finely chopped pecans, optional
1-3/4 sticks butter (14 TBS)
4 heaping TBS cocoa
6 TBS milk
1 tsp. vanilla
3-1/4 cups powdered sugar

Directions for cake:

1.  In a saucepan, melt butter; add cocoa.  Stir well.  Add boiling water (I boil it in the microwave). Stir and allow mixture to boil for 30 seconds, then remove from heat.  Set aside.

2.  In a mixing bowl, combine flour, sugar, and salt.  Add chocolate mixture to flour, sugar mixture and stir lightly to cool chocolate.

3.  In a measuring cup add buttermilk.  Add beaten eggs, baking soda, and vanilla.  Stir to mix well.

4.  Pour buttermilk mixture into chocolate mixture.  Stir well.

5.  Pour into ungreased jelly roll pan or sheet cake pan.  Bake at 350℉ for about 20 minutes.
 While cake is baking make the icing.

For frosting:

1.  Chop pecans finely (if using).  Set aside.

2.  In saucepan melt butter, add cocoa to melted butter and stir to combine, then remove from heat.

3.  Add the milk, vanilla and powdered sugar.  Stir together.  Add the pecans and stir together.  Make sure you don't have any powdered sugar lumps.

4.  Pour and spread over warm cake.

For Cake Balls
 Make the cake and let cool completely.  Make the frosting and let cool completely and thicken.  Crumble cake and add frosting mix completely.  Make into balls refrigerate or freeze to let set up.  Dip in Candy Melts.  Store in fridge.  Click here to see cake ball how to.