A Sarcastic Appetite


Texas Sheet Cake
June 28, 2009, 9:31 pm
Filed under: Uncategorized

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I’m taking off in a few days for the 4th, but the Nutritional Ninja will be here all week, all by his lonesome self. I was feeling a little sorry for him, so I thought I’d leave him with some baked goods: a loaf of banana bread and this cake. And this cake…wow. It is really delicious. I should note that the photo above is already out of date, since a giant corner piece has already been removed and scarfed down by yours truly.

The most difficult part, to be perfectly honest, was tearing myself away from the retrospective of Michael Jackson music videos on MTV in order to do the actual baking required. But I managed…and by that I mean this took a lot longer than expected because every time “Billie Jean” came on I had to sit down and watch it. And did you know Marlon Brando made a cameo in “You Rock My World”? Me neither! And how about Eddie Murphy in “Remember the Time”!? Incredible!

ANYWAY.

Those Texans, they were not messing around when they made this cake. You will be unsurprised to learn that I picked this specifically because it is a one bowl cake (ok, technically one bowl and one saucepan, but who’s counting?), and is frosted and served from the pan in which it is baked. Make a quick chocolate butter icing and you’re all set. Now if that doesn’t dovetail nicely with my lazy cooking, I just don’t know what does. And did I mention it is really, really good?

Texas Sheet Cake

From Joy of Cooking.

2 c. sugar

2 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 c. water

1/2 c. vegetable oil

1 stick butter

1/2 c. unsweetened cocoa powder

2 large eggs

1/2 c. buttermilk

1 tsp. vanilla

Preheat the oven to 375º. Have everything at room temperature before beginning. Grease a 13 x 9″ pan well.

In a large bowl, whisk the sugar, flour, baking soda, and salt. In a saucepan, combine the water, vegetable oil, butter, and cocoa powder. Stir constantly, and bring to a boil. Pour it over the dry ingredients and stir everything until smooth. Allow to cool slightly. Then whisk in the eggs, buttermilk, and the vanilla.

Pour the batter into the prepared pan and bake until a toothpick comes out clean, 20 to 25 minutes. Cool in the pan on a rack, and then frost with Quick Chocolate Butter Icing, below.

Quick Chocolate Butter Icing

3 oz. unsweetened chocolate, chopped (I used semisweet and it’s delicious)

3 tbsp. butter

1/4 c. half-and-half, cream, or milk

1 tsp. vanilla

2 c. confectioners’ sugar, sifted (or not, if you’re…lazy…)

Melt the butter and chocolate in the top of a double boiler. Remove from heat; stir in the half-and-half  and vanilla. Then beat in the sugar, little by little, and continue beating until spreadable.

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