I really love Ree’s recipe the best! Thanks Ree!","datePublished":"2022-10-12"},{"@type":"Review","author":{"@type":"Person","name":"Kelsie Howard"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"Good but VERY sweet! ","datePublished":"2022-09-05"},{"@type":"Review","author":{"@type":"Person","name":"Sharon K."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This is a great recipe! Easy to put together and with a scoop of vanilla ice cream it makes a wonderful dessert. ","datePublished":"2022-08-26"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Traditional chocolate sheet cake. As an okie we don’t call it “Texas” it’s just plain old sheet cake and everyone knows what that means. This taste just like my grandmother’s cake. She never had a cookbook but I’ve noticed most of Ree’s recipes turn out just like hers. From pot roast & chicken dumplings to sheet cake it all taste like Grandma’s for Sunday lunch. Does the pioneer woman make homemade bread and coconut cream pie too? Thanks again Ree!","datePublished":"2022-07-03"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Anybody made mini muffins, then frozen them? I have a grad party, want to make in advance.","datePublished":"2022-05-21"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"The cake was so good, I made it today and there is none left and my friends are begging me to make more. ","datePublished":"2022-04-06"},{"@type":"Review","author":{"@type":"Person","name":"Christine M."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I made with gluten free flour and it was delicious! Fudgey and easy! A hit with the kids. ","datePublished":"2022-02-27"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Sometimes my frosting makes a strange thick not pourable mess. It’s happened twice. What am I doing?","datePublished":"2021-11-24"}],"recipeCategory":"dessert"}
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Step 1
For the cake: Preheat the oven to 350 degrees F.
Step 2
In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
Step 3
In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
Step 4
In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
Step 5
While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
Step 6
Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.