Pioneer Woman Ree Drummond Shares the Chocolate Cake Recipe

She Makes for Husband Ladd Every Father’s Day: ‘He’s Putty in My Hands’After 22 years of marriage, Ree Drummond is aware of the manner of husband Ladd Drummond’s coronary heart on Father’s Day. Not tremendously, there may be plenty of delicious meals, and The Pioneer Woman knows precisely what she’ll be whipping up to mark the event on Sunday, June 16.
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“For Father’s Day, it’s constantly a domestic-cooked dinner. Ladd by no means requests things; however, he doesn’t need to due to the fact I recognize what he needs,” Drummond, 50, instructed Us Weekly at the latest dinner she hosted to have fun with the release of the all-new Pioneer Woman Dog Treats line with Purina.

Her hubby’s excursion meal of choice? “Steak, an iceberg wedge salad, a few kinds of truly scrumptious biscuit or heat bread … after which some warm or heated chocolate cake,”Stars Reveal the Food Trends They’re Over

As it turns out, that unfolds has been Ladd’s Father’s Day meal of desire because he became a dad 21 years ago with the delivery of his eldest daughter, Alex. The Drummonds are also the mother and father of daughter Paige, 19, and sons Bryce, sixteen, and Todd, 15.

“Ladd’s very much meat and potatoes, and that’s where he lives,” Drummond defined, noting her husband is also a fan of Italian American dishes such as hen Parmesan. However, for Father’s Day, the writer of Black Heels to Tractor Wheels loves to kick things up a notch. “The steak, heated bread, biscuits, chocolate cake … It’s my manner of pronouncing we’re still correct. I, nonetheless, get you. I still feel you,” she stated.

The linchpin of the meal, in line with Drummond, is the chocolate sheet cake. “You pull out of the oven and pour the hot icing on it, and it simply types of oozes,” she explained. “[I] serve it with vanilla ice cream, and [Ladd] is putty in my palms!”The Best Chocolate Sheet Cake

Makes 24 servings


For the cake:
• 2 cups flour
• 2 cups of sugar
• 1/4 tsp salt
• Two sticks of butter
• Four heaping tbsps cocoa
• 1 cup boiling water
• 1/2 cup buttermilk
• Two complete crushed eggs
• 1 tsp baking soda
• 1 tsp vanilla

For the frosting:

• 1/2 cup finely chopped pecans
• 1-three/four stick butter
• four heaping tbsps cocoa
• 6 tbsps milk
• One teaspoon vanilla
• 1 pound (minus 1/2 cup) powdered sugar


In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, soften the butter. Add cocoa. Stir together.
Add boiling water, allow the mixture to cook for 30 seconds, and then turn off the heat. Pour over the flour mixture and stir lightly to chill.

In a measuring cup, pour the buttermilk and add overwhelmed eggs, baking soda, and vanilla.
Stir the buttermilk combination into the butter/chocolate combination. Pour into an 18×thirteen sheet cake pan and bake at 350 tiers for 20 mins.

While the cake is baking, make the icing. Chop pecans finely.
Melt butter in a saucepan. Add cocoa, stir to mix, and then flip off the warmth.
Add the milk, vanilla, and powdered sugar. Stir collectively.
Add the pecans, stir together, and pour over warm cake.
Cut into squares and serve heat.

Food can be so much more than calories and nutrition, and it can be a celebration of people, places, things, and experiences. It can be the story of someone’s life or the simple delight of sharing a moment with family and friends. At Feed the Food, we love food. And we want to share it. So we create beautiful and creative photo shoots, write engaging stories, and create recipes that make food fun.