Chocolate, of the milk variety, is a very serious vice for me. I don’t have it every day, but I have it often. When I have it, I don’t eat it for hours, but enough to get my fill. I don’t really have other vices. I don’t smoke, I don’t drink alcohol and I don’t drink pop (soda). I gave up Coca Cola on April 22nd and have only had about 5 since then and that was a serious jet lag issue. I won’t give up chocolate. Why would I do that to myself?!
It may not surprise you that my very favorite cake is a chocolate cake with fantastic chocolate pecan frosting. It is my step-mother’s recipe and I have been eating it for many years. She gave me the recipe a few years ago and I make it when I need a special cake. I made it for a friend’s birthday a few months ago. She loved it too. That made me happy. Today I am sharing it with you. I did get my step-mom’s permission first though. Seriously, you have to try it. It is so good!!
The ingredients for the cake are butter, not margarine, cocoa powder, water, sugar, flour, salt, buttermilk, baking soda, eggs and vanilla.
You mix it all up, following the instructions below, and it looks like the mixture in the bowl. Be sure to read the instructions all the way through before you start, just to make sure you follow them exactly. It matters in this recipe.
When you have it all mixed up you put it in a greased and floured jelly roll pan. Drop the pan lightly on the countertop to get the bubbles out. Then you bake it.
While the cake is baking, you make the icing. Use the same dirty pan you used during the cake process. The ingredients for the frosting are butter, cocoa powder, milk, 1 pound of powdered sugar (I didn’t say this was in any way healthy), vanilla and broken up pecans, not too broken up though.
When the cake comes out of the oven, pour the frosting on it and spread it gently, while the cake is still hot.
Seriously, this cake is so stinkin’ good!! You have to try it out!
Chocolate Cookie Sheet Cake
3 sticks of butter (1 1/2 cups), divided (not margarine!)
8 heaping Tbsp cocoa powder, divided
1 cup water
2 cups granular sugar
2 cups flour
1/2 tsp salt
1/2 cup buttermilk
1 tsp baking soda
2 tsp vanilla, divided
6 Tbsp milk
1 pound powdered sugar
1 cup pecans, broken into pieces
Preheat oven to 375*.
For the cake:
In a saucepan, melt 2 stick of butter and add 5 heaping Tbsp cocoa powder and 1 cup water. Bring it to a boil. While waiting for it to come to a boil, in a large mixing bowl (I used my mixer bowl) measure 2 cups sugar, 2 cups flour and 1/2 tsp salt. After the mixture in the saucepan has come to a boil, pour it into the dry mixture and mix it up. Then add the buttermilk, baking soda, eggs and 1 tsp vanilla. Spread it into a greased and floured jellyroll pan (17x11x3/4 inch). Bake for 12-14 minutes, until the middle springs back when you lightly press on it.
For the icing:
While the cake is baking, use the same dirty saucepan from above. Mix and bring to boil 1 stick of butter, 3 heaping Tbsps cocoa powder and the regular milk. Cool in the freezer for 10 minutes, but no longer. Then add the powdered sugar, 1 tsp vanilla and the pecans. When the cake comes out of the oven, pour the icing over the cake and spread gently with a spatula.
Cool completely and then enjoy. If you have extra pieces you can put them in plastic bags and freeze.
Posted by Kathleen
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