Chocolate Sheet Cake

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Things have been pretty sweet around here lately. For my birthday on Friday, D made a chocolate sheet cake. This cake is one that I instantly associate with my childhood. Coming from a large family, my mom would make this for gatherings because it went a long way. I mean, if it’s good for a crowd, why not make it for two people? 😉 Once he got to mixing this bad boy together, the smells took me back. I’ve always heard that smell is the strongest sense, and I believe it. It was intense.

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It was a rare occurrence when I didn’t make absolutely miserable off of this cake, so I’m glad to report that I was only slightly miserable. . . that’s good, right?

Start out by melting 2 sticks (1 cup) butter in a small saucepan over medium heat. Add 1 cup water, 4 TBSP cocoa and stir and until heated through and completely combined. Turn off heat and set aside to cool.

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In a separate, large mixing bowl combine 2 cups AP flour, 2 cups sugar, and 1 tsp cinnamon. In another smaller bowl, whisk 2 eggs and 1 tsp vanilla together.

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Now, take the cooled chocolate mixture from the saucepan and pour into the flour mixture, stir together until just combined.

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Measure 1/2 cup buttermilk and add 1 tsp baking soda. Pour whisked eggs and vanilla into the milk, and add it all to the cake batter. Blend together, scraping the sides once or twice.

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Grease a sheet pan evenly. Pour the batter in and bake at 350°F for 20-30 minutes, or until a toothpick comes out clean.

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While the cake is getting its bake on, you’re in charge of making the frosting. This, my friend, is frosting worthy of the blood sugar spike it’s going to cause.

In the same saucepan you used earlier, melt one stick of butter, then add 3 TBSP cocoa and stir together. Turn off heat.

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Now add a scant 1/2 cup of milk. I had skim milk and heavy whipping cream, so I went half-sies on them. Then add 1 tsp vanilla and a small pinch of salt, and 1 lb. powdered sugar. D likes his frosting just like this. I like mine with pecans. So, we went halfsies on that, too. 🙂 I took half of the frosting and added 1/2 cup chopped pecans.

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This part is key in the success of your cake. To make it ADAP (as delicious as possible, duh) you need to frost the cake hot, or at least warm.  This will make your cake have a magical in-between layer of gooey , fudge-y goodness between the actual cake and frosting. Ridic.

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We got a little heavy handed on the powdered sugar, so our frosting was a bit too thick, but it all worked out perfect once we got it spread on the cake.

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Quick Tip: On a cake with this much surface area, don’t spread the candles out. . .damn near lost consciousness trying to blow ’em out. Group those bad boys together.

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Serve it up hot with some Homemade Vanilla Ice Cream. (recipe tomorrow)

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Chocolate Sheet Cake

2 sticks butter (1 cup)

1 cup hot water

4 TBSP cocoa

2 cups flour

2 cups sugar

1 tsp cinnamon

2 eggs

1 tsp vanilla

1/2 cup buttermilk

1 tsp baking powder

1. In a small saucepan, melt 2 sticks butter. Add cocoa and hot water and stir together. Heat until warm and bubbly, then remove from heat and set aside. In a large mixing bowl, stir together flour, sugar, and, cinnamon. Add the cocoa/butter mixture to the flour and stir  just to bring together.

2. Measure 1/2 cup buttermilk and add 1 tsp baking soda to that. Add 2 whisked eggs and 1 tsp vanilla to that.

3. Now take the buttermilk/egg mixture and add it to the flour and chocolate. Stir together until combined completely. Pour into a greased sheet pan and bake at 350°F for 200-30 minutes, or until a toothpick comes out clean. It took mine right at 23 minutes. Check yours every 5 minutes after the 20 minute mark. 🙂

Chocolate Frosting

1 stick butter

3 TBSP cocoa

1/2 cup milk (or a touch less)

1 lb. powered sugar

 1 tsp vanilla

small pinch of salt

chopped pecans, if desired

1. Melt butter in saucepan over medium heat. Once melted, add cocoa and stir together. Turn off heat. Add remaining ingredients and stir together. You may need to alter it slightly to your preferred consistency. (little more milk, little more powdered sugar…)

2. Frost it hot and serve. 🙂

*If you don’t use the pecans in your frosting, be sure to sift the powdered sugar. Without the pecans, there will be large sugar clumps. 😉

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