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Chocolate Sheet cake recipe

Tag:vanilla sheet cake recipe vanilla cake recipe | 42 Viewers| julia-sews 2009-03-31 17:39:17 Publish:

I am doing a on-line writing course for school and this is one of the Assignments I've been working on.
Recipe from here: Chocolate Sheet Cake The Pioneer Woman blog. She has some really yummy recipes I've tried.
I know this my 'sewing' blog.... but I think I'll put recipes and baking posts on here too!
~Julia <><><><><><><><><><><><><><><><><><><><><><><><><><><><><>How to make Chocolate Sheet CakeFor the cake you will need: 2 cups flour, 2 cups granulated sugar, 1/4 teaspoon salt, 4 heaping (heaping meaning just over the top of the measuring spoon) tablespoons cocoa powder, 1 cup boiling water, 1/2 cup buttermilk, 2 eggs, 1 teaspoon baking soda, and 1 teaspoon vanilla. If you do not have buttermilk you will need: about 1 tablespoon white vinegar and a little under 1 / 2 cup of milk. (See further below for complete instructions)

For the frosting you will need, 1/2 cup pecans, 1 3/4 sticks butter, 4 heaping tablespoons cocoa powder, 6 tablespoons milk, 1 teaspoon vanilla and 1 pound minus 1/2 cup powdered sugar. It takes about 40 minutes to make this recipe from start to finish. But allow extra time the first few times you make it. You will get faster each time you make it!

First let's make the cake. Melt the 2 sticks of butter in a medium-sized saucepan over medium heat. While it's melting, boil 1 cup of water. When the butter is melted, add 4 heaping tablespoons cocoa powder and stir until dissolved. While heat is still turned on, add 1 cup boiling water. Allow mixture to bubble for 30 seconds. Turn off heat and set aside.

In large mixing bowl combine 2 cups flour and 2 cups sugar. Add in 1 / 4 teaspoon salt and stir together. Pour the hot chocolate/butter mixture over the top and stir together slightly to cool the chocolate mixture. In measuring cup measure 1 / 2 cup buttermilk. If you do not have buttermilk, you can pour just under 1/2 cup regular milk into the measuring cup, then add enough white vinegar to the milk to bring the quantity up to 1/2 cup. Within seconds this will turn to buttermilk. To the buttermilk add 2 beaten eggs, 1 teaspoon vanilla and 1 teaspoon baking soda stir together until well blended. Add this buttermilk mixture to the flour/chocolate mixture. Stir together until mixed well. Pour mixture into an ungreased commercial baking pan (18" x 13" x 1") or a jelly roll pan. (A jelly roll pan is a pan much like a cookie sheet. I normally use a commercial baking pan which is a like a cookie sheet, just bigger.) Spread evenly in pan. Bake the cake at 350 F. for 20 minutes, or until toothpick inserted in center of cake comes out clean with no unbaked cake batter on the toothpick.

While the cake is baking, make the frosting. Chop 1/2 cup pecans finely (optional). Or you can put nuts in a plastic bag, seal the bag and crush the nuts with a rolling pin until broken into small pieces. In a saucepan melt 1 and 3/ 4 sticks of butter over medium heat. Once butter is melted, add 4 heaping tablespoons cocoa powder. Stir together and allow to bubble for 30 seconds. Add 6 tablespoons milk and 1 teaspoon vanilla, stir well. Then add 1 pound of powdered sugar. Stir together. Add the 1 / 2 cup of chopped nuts. Pour the frosting over the warm cake. Since the cake is still warm the frosting will smooth evenly over the cake but, you may have to spread it with a rubber spatula. Eat this delicious cake warm or cold whichever way you prefer!

Make sure to clean up the mess when you have finished. It is faster to clean as you go. Drop dirty utensils in the sink, on your way to the fridge to put the milk away and so on. One thing I try to do is to clean up and wash all the dishes before the timer goes off on the oven. Then you can relax and enjoy eating your warm cake in a clean kitchen!
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