Ben's birthday was yesterday and since I worked until six p.m. it was a good thing I made a Chocolate Sheet Cake the night before since the family was to arrive for dessert at 7 p.m.
I am a fan of Roxie Kelly's cookbooks and in her recent publication entitled At Our Table, she has a Chocolate Sheet Cake recipe with Fudge Frosting...sounded good to me!!!
2 cups sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup cocoa
1/2 cup sour cream
1/2 cup buttermilk
1 cup chopped pecans, if desired
Preheat oven to 350 degrees and grease a 10 x 17 sheet cake pan.
Cream sugar and butter together in a large bowl until light & fluffy. Add eggs and vanilla, beating until smooth.
In a separate bowl, stir together the flour, salt, baking soda, and cocoa. Combine the sour cream and buttermilk in a small bowl.
Alternate the addition of the dry ingredients and the sour cream mixture to the sugar mixture, beginning and ending with the dry mixture. Blend well after each addition. If using pecans, add them now by folding them in. Spread batter evenly in prepared pan. Bake for 20-25 minutes.
Cool completely on wire rack.
Fudge Frosting
1/2 cup butter, softened
1/4 cup cocoa
1 pound box powdered sugar
1 teaspoon vanilla extract
1/3 cup milk
1 cup chopped pecans (optional)
In a mixer bowl, cream the butter, cocoa, and powdered sugar together until light, about two minutes or so. Beat in the vanilla. Gradually add the milk, beating until smooth and creamy. Spread over the cooled cake. Sprinkle the pecans, over the frosting.
Chocolate Sauce for Ice Cream:
I received this recipe from Trudy Herman when we worked together on creating a cookbook at our church many years ago.
1 can Eagle Brand Milk
1 can Hershey's Syrup
1 tablespoon butter
1 teaspoon vanilla
In a saucepan stir together the milk & syrup completely. Add the butter and bring to a boil over medium heat. Remove from heat and add the vanilla.
This sauce will surely become a favorite!
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