This cake has been making the rounds in the food blogging world. The recipe comes from thepioneerwoman.com, a website by Ree Drummond, chronicling her life on a ranch. She’s witty, funny and irreverent, and I’m insanely jealous of her kitchen.

Anyway, back to the cake. It’s your typical sheet cake, you know, like the ones that showed up at every neighborhood potluck. Mormons may be known for weird jello salads and odd female names, but sheet cakes come in a close third. So when I saw this recipe, I started having flashbacks to past birthdays and ward suppers, and I knew I’d be obsessed with this cake until I made it.

It’s an easy, two-bowl recipe made with pantry staples. The cake is moist, chocolatey and sweet, thanks to two sticks of butter and two cups of sugar. The chocolate frosting for the cake is made with more butter and a pound of powdered sugar. You can add nuts to the frosting (or not) which contribute a nice crunchy texture.

I found the whole thing sweet and one dimensional. I used to love these kind of cakes as a kid, but now I prefer my chocolate darker and more bitter. That being said, as the cake sat, the frosting melded with the cake, and the whole thing sort of grew on me. Sort of.