1-Getting started: Getting started on this chocolate sheet cake is as easy as mixing a few bowls, and the steps flow smoothly to help you end up with a delicious result. First, preheat your oven to 350 degrees Fahrenheit and grab an 18-by-13-inch sheet cake pan no need to grease it since the butter in the batter keeps things from sticking. In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups sugar, and 1/4 teaspoon kosher salt to build the base of your cake.

2-Next, in a saucepan, melt 1 cup butter over medium heat, then stir in 4 heaping tablespoons cocoa powder until it’s well blended. Pour in 1 cup boiling water, let it boil for about 30 seconds, and remove from heat. Now, pour this warm mixture over your flour blend and stir lightly to cool it down a bit. In a separate measuring cup, mix 1/2 cup buttermilk with 2 beaten eggs, 1 teaspoon baking soda, and 1 teaspoon vanilla extract, then add this to the chocolate mix and stir until everything combines nicely.

3-Pour the batter into your prepared pan and pop it into the oven for 20 minutes, or until it’s baked through. While the cake is in the oven, start on the icing by melting 1/2 cup plus 6 tablespoons butter in a saucepan, then add 4 heaping tablespoons cocoa powder and let it bubble for 30 seconds. Turn off the heat, stir in 6 tablespoons milk, 1 teaspoon vanilla extract, and 1 pound powdered sugar until smooth, and finally mix in 1/2 cup finely chopped pecans.

4-Once the cake is out and still warm, spread the warm icing over it this helps it glide on evenly. Let it cool, cut into squares, and serve. For a similar easy bake, try our peach cobbler dump cake recipe if you’re in the mood for fruit flavors.