Sunday, November 9, 2008

Chocolate Sheet Cake

This is a recipe from Ree Drummond, although it is quite similar to other recipes I've got, including my grandma's Texas Sheet Cake. It does have more cocoa in it, so it is indeed the Best Chocolate Sheet Cake Ever. This cake is scrumptious when served warm, and also delicious if made a day ahead (if you can keep everyone from eating it!). It is fast and great for a party! I served two of these cakes for my mom's surprise 60th birthday party, and it has also become a Cattle Shipping Day tradition.

Last week, I made this cake the night before shipping day (bad lighting for photos and I didn't want to cut it ahead of time). Then I was so busy out in the corrals helping with the cattle and getting lunch served (my Rustic Chili, salad, and this cake) to everyone that I completely spaced taking a picture. And then it was gone! The whole thing! I'll try to get a picture next time...

Oh, and don't make this cake unless you're serving a group of people. Otherwise you will end up eating the entire thing yourself. I'm not kidding. And if you happen to have leftovers, it is definitely not a good idea to put a fork in the pan with the cake. Just trust me on this.

Best Chocolate Sheet Cake

For cake:

2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla

Bring water to boil in a tea kettle.

Combine flour, sugar and salt in a large mixing bowl. Set aside.

In a saucepan, melt 2 sticks butter. Add cocoa; stir together. Add 1 cup boiling water, stir and allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir well to cool.

In a 2-cup measuring cup, combine buttermilk, eggs, baking soda and vanilla. Stir buttermilk mixture into flour/chocolate mixture. Pour into ungreased sheet cake pan and bake at 350 degrees for 20 minutes.

Meanwhile, make icing.

For icing:

1/2 cup pecans, finely chopped
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound powdered sugar

Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.

Add milk, vanilla and powdered sugar. Stir well. Stir in pecans and pour over warm cake, spreading with a spatula to cover entire cake surface.


This cake can be made a day in advance. Refrigerate if it's warm outside, and do not cover it with anything at all until the icing has set up!!


Sylvia said...

This recipe sounds great. Would "broth" count as soup in UK or would it be chicken gravy? Thanks for e.mailing the recipes.

Min said...

Hi Sylvia. Yes, try the cake, it's fantastic. And, I'm not sure which recipe you're asking about, but broth is more like soup, definitely not gravy...perhaps you'd call it bouillon?

Anonymous said...

This is known in our house as "Aunt Mary's Quick Bake Chocolate Cake" and is a must at all family get-togethers. I actually thought the 2 sticks of butter was a mistake once and only used 1 and I've made it that way ever since . . . it's still amazing! RIP, Aunt Mary!

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