This is what was left of it. I was not fast enough to get a picture before we ate up a half size portion of this recipe.
Years ago I asked Skylar what is favorite cake was, and he replied “Texas Sheet Cake!” I am from Texas, and had no idea what he was taking about. It is just a chocolate sheet cake with chocolate frosting that is always served from the pan. I suspect it is more popular in the Midwest than Texas.
This recipe is from Mike Mills & Amy Mills Tunnicliff’s Peace Love and Barbecue. It sounds more complicated than it is. Really, I made it during Harper’s nap. I think because it does not have to be taken out of the pan and frosted like a normal cake, it is easy.
CAKE
2 cups all purpose flour
2 cups sugar
1 cup water
8 tbs (1 stick) unsalted butter
1/2 cup solid vegetable shortening
3 1/2 tbs coca powder
1/2 cup buttermilk (or 1/2 cup milk mixed with 2 tbs white vinegar)
2 large eggs
1 tsp baking soda
1 tsp vanilla extract
ICING
8 tbs (1 stick) unsalted butter
1/3 cup milk
3 1/2 tbs coca powder
1 box (1 pound) confectioners’ sugar
3/4 cup walnuts, chopped (optional)
- Preheat the oven to 4oo degrees. Grease an 18 x 12 inch sheet pan.
- Make the cake: Combine flour and sugar in a large bowl.
- Combine the water, butter, shortening, and coca in a small saucepan and bring to a boil. Pour over the flour mixture.
- In a small bowl, whisk the buttermilk, eggs, baking soda, and vanilla together. Add to the batter, and blend thoroughly by hand. Don’t use an electric mixer. Pour into the baking sheet, and bake for 20 minutes or until cake tester comes out clean.
- When the cake has baked for about 15 minutes, make the icing: Combine the butter, milk, and coca in a large saucepan. Bring to a boil and stir in the confectioners’ sugar and walnuts, if desired. Pour the icing over the cake as soon as it is removed from the oven, and spread it out evenly. Let the cake cool completely on a rack before serving from the pan.
Milkymilk 