So I just got fingerprinted today for part of my teaching credential program. 80 bucks, seriously!?! I just spent my month’s money worth of food to have my identity taken. I mean, the process only took ten minutes at most, so I’m still confused at why it costs so darn much. Teachers don’t even make any money, anyways! Rip off the ones that have the money to be ripped off.. Sigh.. End rant.
I painted my room last night with my dad and couldn’t LOVE it more. It used to be a bright seafoam green (I went through my Roxy stage ten years ago and decorated my room to fit the whole “surfer theme”) and now it’s a tan/light brown/beige color. It makes such a big difference on the way my room looks now. My room is now currently my little side project that I’m working on and I’m revamping it to make it more suitable to my age. Haha.
Now onto the cake…Thank goodness for Pioneer Woman. I’ve never met her or talked to her in real life, but I feel like I know her. Those are always the best bloggers, right?— The ones that you seem to know oh so well. I don’t take any credit for this recipe, for this one is truly hers. You can find it posted on her blog here. This recipe has wandered across the baking world and finally made its way into my kitchen. I’ve had it bookmarked for months since it’s been raved about so much, and I can now stand behind it with the rest of the bloggers. I took it into work and everyone raved about it. It’s delectably moist without having too much of an overpowering chocolate taste. It’s a light cake, so be careful not to eat the entire thing in one sitting (or do, who am I to tell you what not to do?)!
For the Cake:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoons Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cups Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
For Frosting:
- ½ cups Finely Chopped Pecans
- 1-¾ stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
- 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 at 350-degrees for 20 minutes.
- While cake is baking, make the icing. Chop pecans finely. 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.
- Cut into squares & eat.