My Chocolate Sheet Cake

One of my favorite deserts is chocolate cake. Especially chocolate sheet cake. the ooey gooey icing and oh so moist cake. It is Heavenly. Unfortunately, I can’t eat much chocolate, especially dark, due to it is one of my migraine triggers. So this is a rare but deeply loved dessert.I love Pioneer Woman’s Chocolate Sheet Cake and I wanted to make it to fit my kitchen ingredients.

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In my kitchen I cook with all organic and natural ingredients and I don’t use dairy. This was a challenge when we changed this in our home but I wasn’t going to give up this decadent sweet. Please use what you cook with and I promise either way you will love this Rock Your World Cake.

Here is what we will need for this rock your world cake.

2 cups of whole wheat flour {or you can use white flour, almond, whatever you like}

2 cups of organic raw cane sugar {or white sugar}

1 teaspoon baking soda

1/2 teaspoon sea salt {or table salt}

2 sticks of REAL unsalted butter {please do not use the fake butter it is does not cook or taste the same…trust me}

4 tablespoons Cocoa

1 cup of water

2 eggs

1/2 cup of almond milk or coconut milk {if you do not use these milks use buttermilk; if you do not have buttermilk use your reg. milk and add 1/2 tbsp vinegar and stir, now you have buttermilk}

1 teaspoon of pure vanilla

Freshly made chocolate icing {still warm; recipe follows}

Preheat your oven to 350 degrees. Grease a large jelly roll pan measuring at least 10×15. Sift the flour, sugar, baking soda, and salt together in a large mixing bowl.

In a sauce pan over medium heat, melt butter. Stir in cocoa and water and bring to a boil.

Remove from heat as soon as it starts to boil. Add this melted buttered cocoa to your dry ingredients. Mix well. I use my stand up mixer but you can mix by hand, which I love to do time to time, just to watch the batter come together.

Add eggs, milk, and vanilla and beat for 1 minute.

Pour into prepared pan and bake for 20 minutes.

1 stick of REAL butter {explained with cake}

4 tablespoons of cocoa

6 tablespoons heavy whipping cream

3 3/4 cups of sifted organic cane powdered sugar {or whatever you buy}

Chopped pecans or walnuts {optional, I do not like the crunchy in my gooey}

While the cake is baking, heat 1 stick of butter, 4 tablespoons of coca, and 6 tablespoons of heavy whipping cream in a saucepan. Stir while melting and bring to a boil.

Remove from heat and combine with powdered sugar beating until smooth.

Remove cake from oven and pour freshly made warm chocolate icing over the entire cake.

 If you are OCD I apologize some of the icing may start to ooze over your cake on to your surface. Place a sheet of wax paper under your pan. If your ADHD like me, you will clean it later when your done drooling over the icing.

Let cool at least 20 minutes before serving. Serve warm or cool and serve later. Either way you will not just eat one piece.

From my kitchen to yours with Love!