I love Sundays. There is an unspoken understanding between my husband and me that after a long week of wrestling a 7 month old, and then after spending 2 hours at church wrestling 3 and 4 year olds, I get to have some quality personal time with me, myself, and my kitchen. I can feel the stress melting away as I cook up a big, yummy Sunday dinner and complete it with a decadent dessert. We normally try to eat pretty healthy, but on Sunday, there are no rules. I prepare whatever recipe suits my fancy, no matter how much butter is in it. This weekend's calorie spree was spent on this delicious sheet cake from the Pioneer Woman's cookbook. It's her version of a Texas sheet cake, and it's probably the best I've ever had. Serve it up with a big glass of milk, because even though the first two bites don't seem rich, you'll be wanting that milk by the time you're done. It's heaven.
(Is it obvious that we are big middle piece eaters?)
Chocolate Sheet Cake
Pioneer Woman Cooks (also on her website)
Makes: 1 18x12-inch cake
Cake:
2 c. all-purpose flour
2 c. sugar
1/4 tsp. salt
1/2 c. buttermilk
2 large eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 lb (2 sticks) butter
4 heaping Tbs. cocoa powder
1 c. boiling water
Icing:
1 3/4 sticks butter
4 heaping Tbs. cocoa powder
6 Tbs. milk
1 tsp. vanilla extract
1 lb. powdered sugar
1/2 c. finely chopped pecans (opt.)
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine. Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan, Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
10. While the cake is baking, make the icing. Melt the butter in a sauce-pan over medium-low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and the vanilla.
13. Add powdered sugar. Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
Variations: For a child's birthday, omit pecans in the icing. Serve the cake with a large bowl of M&M's and allow kids to decorate it themselves.
Makes: 1 18x12-inch cake
Cake:
2 c. all-purpose flour
2 c. sugar
1/4 tsp. salt
1/2 c. buttermilk
2 large eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 lb (2 sticks) butter
4 heaping Tbs. cocoa powder
1 c. boiling water
Icing:
1 3/4 sticks butter
4 heaping Tbs. cocoa powder
6 Tbs. milk
1 tsp. vanilla extract
1 lb. powdered sugar
1/2 c. finely chopped pecans (opt.)
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine. Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan, Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
10. While the cake is baking, make the icing. Melt the butter in a sauce-pan over medium-low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and the vanilla.
13. Add powdered sugar. Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
Variations: For a child's birthday, omit pecans in the icing. Serve the cake with a large bowl of M&M's and allow kids to decorate it themselves.
1 comments:
Oh I just LOVE Texas sheet cake!!
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