Father’s Day is all about chocolate and letting Dad watch whatever TV he wants that day. At least it is in my family. You see, in our family of four, there is only one guy, my dad. We out number him in everything. He wants to watch football? Too bad, we’ve got the latest episode of Grey’s Anatomy to watch. Game seven of the playoffs? Nope, The Real Housewives of Beverly Hills just started. So you see, the girls win almost all of the time. But not on Father’s Day. We’ll let Dad watch just about whatever he wants and we promise to only complain a few times.

My dad is a chocolate fanatic. I don’t know how he manages to stay so fit when he always has a constant supply of homemade chocolate chip cookies, chocolate cheesecake, chocolate brownies, chocolate layered cake etc., stocked in the freezer in case of a sweet tooth “emergency.” So when Father’s Day rolls around, it’s a no-brainer that we’re going to make him something that’s going to satisfy his chocolate sweet tooth.

This year's Father’s Day treat is The Pioneer Woman’s Chocolate Sheet Cake.

It’s decadent to say the least and it’s exactly what Dad needs this coming Sunday. Plus, it makes a boatload of cake that you could share with your neighbors or fellow dads celebrating this special day.

1/2 cup buttermilk (you could also use ½ cup of milk with a squeeze of fresh lemon juice if you don’t have any buttermilk on hand)

For the cake: Preheat the oven to 350 degrees F.

In a large bowl, sift together the flour, sugar and salt and set aside.

In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Whisk and set aside.

In a medium saucepan, melt the butter and add the cocoa powder. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, and then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, and then pour in the egg mixture. Stir together until smooth, then pour into a parchment- or jelly roll-lined rimmed baking sheet and bake for 20 minutes.

While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together.

Immediately after removing the cake from the oven, poke holes with a fork all over the cake, and pour the warm icing over the top. The holes will allow the icing to seep in and infuse the cake You'll want to avoid doing much spreading, so try to distribute it as evenly as you can.

Let the cake set for about 60 minutes before serving.

Serve with a scoop of your favorite ice cream and enjoy.

Tune in: It's a family affair on Food Network this weekend when the chefs serve up some of Dad's favorites on new episodes of Paula's Best Dishes , Home for Dinner With Jamie Deen , Barefoot Contessa , Giada at Home , Rachael's Week in a Day , Guy's Big Bite , Bobby Flay's BBQ Addiction and The Best Thing I Ever Made .