Thursday, February 2, 2012

Great Chocolate Sheet Cake Recipe

Yes, I borrowed a cake recipe via another person from Pioneer Woman. Here it is in the original PW form. Delicious without icing! I wanted to freeze 3/4 of the cake, so we can add our own frosting whenever we get ready to eat it. And I used up another 1/2 cup of sour milk ( the really expensive local milk, yikes!).

Thanks, Ree!

Recipe: The Best Chocolate Sheet Cake. Ever.

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  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • 1/2 cup Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • _____
  • 1/2 cup Finely Chopped Pecans
  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. 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 sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans 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 pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

////Now that you have another sample of my recipes from Cookin in de Keuken, let's finish off these bread recipes from Memaw's Just Plain Cooking:

Yeast Mini Loaves (Memaw's)

1 package yeast

1 1/4 cup warm water

3 1/4 to 4 1/2 cups flour

2 teaspoons coarse salt

1 egg

1 tablespoon water

Sprinkle yeast over 1/4 cup warm water in a measuring cup. Let stand 10 minutes to soften. Combine 3 1/2 cups flour and salt in a bowl. Mix well. Pour yeast mixture into flour. Add remaining 1 cup water. Stir to form ball. Knead dough on lightly floured surface with heel of hand, stretching dough away from you. Knead until dough is smooth and elastic about 10 minutes. Place dough in greased bowl. Turn dough over to coat. Cover and let rise until doubled in bulk.

Punch dough down, divide in half. On floured board, roll half into 12 inch rope. Cut into 12 one inch pieces. Repeat for second half. Shape each piece to make a mini loaf. Place mini loaves on greased baking sheet. These may be baked plain or sprinkled with seeds. To do this, mix egg and water and coat roll, sprinkle with seeds. Let rise in warm place.

Bake 400 degrees F for 15 minutes or until brown.Makes 1 large loaf (bake 30 minutes) or 6 crescents ( bake 25 minutes). Brush both with butter.

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