I’ve been a big fan of The Pioneer Woman (aka Ree Drummond) since she started blogging about three years ago. When her first cookbook, the Pioneer Woman Cooks, appeared in the Fine Cooking office, I couldn’t wait to curl up on the couch with it. That Saturday afternoon, I escaped virtually to the Oklahoma ranch that Ree, her husband and four kids call home.
After a night on the town, I came home itching to cook from Ree’s recipes. Not only are most of them comfort-food favorites (biscuits, chili, mac and cheese), but Ree is known (on her blog and in the book) for her step-by-step photos and straight-forward instructions. So despite the late hour, I knew I had to tackle “The Best Chocolate Sheet Cake. Ever.”
Super simple, rich, and most important (given the late hour), fast, this cake was everything Ree promised. I love that it makes a huge pan, that you frost it right out of the oven, and that it bakes in 20 minutes. I even cut the amount of butter in the cake in half with no negative effect (sorry Ree, but neither I nor my husband spend our days busting broncos, branding cattle, or otherwise burning off all those calories). What a beautiful sight that chocolate slab of cake was when we awoke the next morning.