Monday, November 23, 2009

PW's Chocolate Sheet Cake

Wooo Hooo, Im back with some great recipes!! I finally found my camera cord that I misplaced, ugh! So, let's get to the good stuff you really want to hear about.

So, I read about this cake on PW's website and I read about it when Bakerella posted it. I was waiting for the perfect opportunity to make the cake because I do not need a 12x18 cake sitting around my house. I would eat the WHOLE thing. So, I made this cake for a Holiday party and I dished out some to my Mom and my Bestie who all LOVED it.

I have one thing to say OHHHHHHHHH-MYYYYYYYYYY-GUUURRRNESSSS this cake was good! I will be making it over and over and over for many years to come!!













Printable Recipe
CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoons Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • ½ cups Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla


FROSTING:
  • ½ cups Finely Chopped Pecans (optional)
  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions:

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.

No comments:

 
Blogging tips