Monday, January 25, 2010
texas: the cake version
this thing is GINORMOUS.
i needed a dessert to feed about 10 people and it definitely did that!!
it could have easily of fed 20 or more.
you better be ready to move quick when you start making this cake.
this baby is one fast recipe.
from start to finish this delicious cake is done, yes DONE, in 30 minutes flat.
gotta love a cake that requires frosting to be poured on it right outta the oven.
that never happens!
you usually have to wait and wait till the cake is cooled enough to handle frosting.
if you ever have surprise guests drop in on you and you need an awesome dessert pronto, this is it! i suggest keeping all of the ingredients on hand at all times so you can whip it up.
its a winner.
Chocolate Sheet Cake
yields :: one 12x18 inch cake
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
6 Tablespoons Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk (i used buttermilk substitute: combine 1/2 cup of milk and 1/2 a tablespoon vinegar. let sit for 5 minutes and it becomes buttermilk)
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1 3/4 sticks butter
6 tablespoons cocoa powder
6 tablespoons milk
2 teaspoon vanilla extract
1 pound powdered sugar
Pinch of salt
1/2 cup finely chopped pecans (optional)
Preheat oven to 350°F. In a large bowl or stand mixer bowl, combine the flour, sugar, and salt. Stir together and set aside.
In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside. In a medium saucepan on medium heat, melt the butter. Meanwhile, bring 1 cup of water to a boil.
Add the cocoa to pan once butter is melted. Whisk together to combine. Once combined, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
Pour the chocolate mixture into the flour mixture. (Set the saucepan back on the stove, you will use it in a minute to make the icing.)
Stir together for a moment to cool the chocolate (make sure the chocolate & flour mixture is warm to the touch NOT hot) then slowly add in the egg mixture.
Stir together until smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet and bake for 20 minutes, turning once at 10 minutes.
While the cake is baking make the icing.
Melt the butter in the saucepan over medium-low heat.
Add the cocoa powder and stir until smooth.
Add the milk and vanilla.
Add the powdered sugar and salt. Stir together until combined.
Immediately after removing the cake from the oven, pour the warm icing over the top. Allow the icing to spread all over the cake by tipping the pan to help it along. Distribute it as evenly as possible, you shouldn't need a knife or spatula, but use one for those stubborn areas if you need to.
Spread the chopped pecans over half or all of the cake or skip it entirely...
for those that will say "ewwww, i don't like nuts."
adapted from : the pioneer woman