Tuesday, March 12, 2013

Chocolate Sheet Cake



Where I work, the assistants are in charge of bringing in a special treat for their brokers’ birthdays. I typically enjoy this because it gives me the chance to try out recipes!

One of my brokers, who happens to be my dad, is very picky but there is one thing I know he loves… ice cream! So for his birthday we do an ice cream bar with different toppings and brownies. Last year I decided to mix things up a little and instead of making plain, boring brownies I made a chocolate sheet cake. It was a huge hit!

I got the recipe from NancyCreative and I highly recommend that you try it at least once!!


Ingredients:

CAKE:

§  2 cups all-purpose flour
§  2 cups sugar
§  ¼ teaspoon salt
§  4 heaping Tablespoons unsweetened baking cocoa
§  2 sticks butter
§  1 cup boiling water
§  ½ cup buttermilk
§  2 large eggs, beaten
§  1 teaspoon baking soda
§  1 teaspoon vanilla

FROSTING:

§  1 3/4 sticks butter
§  4 heaping Tablespoons unsweetened baking cocoa
§  6 Tablespoons milk
§  1 teaspoon vanilla
§  1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups)
§  1/2 cup finely chopped pecans or walnuts, optional (I did not use)

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, and salt.

Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 13 x 18″ sheet cake pan and bake at 350 degrees for 20 minutes (if using a 10 x 15″ jelly roll pan, you may need to bake 22 to 23 minutes).

While cake is baking, make the icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over warm cake. If you made your cake in a 13 x 18″ pan, pour on the frosting.

You can let the frosting cool and set before cutting into squares if you want, or cut into squares while it’s still warm and dig in! The frosting will start setting in about a half hour, but it needs between 1 and 2 hours to set more firmly; at 2 hours, it should be nice and firm.

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