In Utah there is a store called Orson Gygi- wow. (You can check them out online too though it isn't nearly as exciting as being there in person!) It is bakers heaven. I won't tell you (or my hubby!) how much I spent but it is too much fun. I dragged my kiddos around there for an hour. They loved looking at all the candy, baking pans in Spiderman and Dora shapes, sprinkles, cookie cutters, chocolate, colorful muffin pan liners, too though... They had a fabulous selection of candy molds and I got this fleur de lis one as well as the gorgeous brown and gold cupcake liners and gold sprinkles there, though unfortunately you can't see them very well in this pic. They had mint flavored dark chocolate candy melts I used for the fleur de lis' that was so amazingly tasty. Ok, but Pioneer Women makes puffy gorgeous chocolate cupcakes with her Chocolate Sheet Cake recipe... so I had to try it! I made them above and aren't they pretty? The last time I made the Butter Lane Cupcake recipe I posted, the paper peeled away from the cupcakes for some weird reason (Why Maren? Or any other baking expert?? ;-) ) so this may be my go-to chocolate cupcake recipe now!
(To make the Frosting- use a Star 1M tip (HUGE). You will need the large coupler to attach it to... Place bottom half of coupler in 16" bag and screw on the top half of coupler with the 1M tip. Stick bag in a large cup with top of bag pulled down over cup. Put white frosting on one side and chocolate frosting on the other. Squirt out frosting until both come out.)
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk. Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture.
Pour into sheet cake pan and bake at 350-degrees for 20 minutes. (Cupcakes take about 14-16 though smaller they are a lot thicker than sheet cake)
If you make the cake, here is the frosting recipe!:
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
