i'd rather be baking

In the midst of the cold and snow that was last week, I found myself dreaming of the South. Yes, the South. If you know me at all, you’ll know that this is a little odd.

Yes, I spent a good chunk of my formative years in Arkansas, and yes, my husband spent his entire life there (until recently). I love my friends, family, and the Ozarks as much as the next girl, but really, the South isn’t my favorite. I like the ocean. And winter, generally. You can see how this would be a problem.

But here’s the newsflash: it’s warm in the South. It doesn’t snow there in May. People call you “honey” and “dear” and make ridiculously good food. And what do I think of when I think of all of these things? The fantastic Pioneer Woman.

I don’t know if Oklahoma is technically considered a part of the South, but I really don’t care. If the Pioneer Woman makes it, I want to eat it. This is my eleventy-billionth (or at least fifth) PW recipe to make and she hasn’t failed me yet. And guess what? This might just be the best one yet. For reals.

This cake is, as PW warns, insanely rich and delicious. You will want to eat it with a spoon, fork or just your hands because finding a utensil takes way too dang long. You will want to hoard it away from even your dearest of loved ones and eat the whole freaking thing. And most of all, you will find yourself dreaming of sweet tea, front porches with ceiling fans, and summer breezes. You may not, however, have any easier of a time with those skinny jeans. I can’t help you with that one.

Chocolate Sheet Cake
The Pioneer Woman Cooks

This makes a lot of cake. You can use one full sheet pan or you can make cupcakes, like I did, because apparently they’re much more quickly consumed in an office setting. If you choose this route, plan on either four dozen cupcakes or two dozen plus a half-sheet pan (which is what I ended up with due to some ill-timed multitasking). For cupcakes, fill slightly less than usual so that you’ll have room to pour in the icing. I will say that I think this would be great for feeding dessert to a crowd, say at a birthday or graduation party? It would be easy to write on, as well.

For the cake:
2 cups flour
2 cups sugar
¼ teaspoons salt
4 tablespoons (heaping) cocoa
2 sticks butter or margarine
1 cup boiling water
½ cup buttermilk*
2 whole beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For the frosting:
½ cup finely chopped pecans (optional)
1 ¾ stick butter or margarine
4 tablespoons (heaping) cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 cup) powdered sugar

Preheat the oven to 350°F. In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

*As always, I substituted nonfat yogurt for buttermilk.

High-Altitude Notes: Reduce baking soda to 3/4 teaspoon and bake at 375°F for 15 to 20 minutes. If you’re making cupcakes, only fill the papers about 1/3 full.