 | Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com. |
Candy, Chocolate & Sweets
2012-10-02 13:51:28
Homemade chocolate cake recipe
Q- My cake baking involves grabbing a cake mix and a can of frosting from the supermarket. However, I would like to make a cake from scratch that would not be too difficult. I remember a chocolate cake my grandmother made that was moist and after one bite, you knew it was homemade. Would you have a really good chocolate cake that is not too complicated?
A- I have the perfect recipe for you--Texas Sheet Cake. it is moist with a deep chocolate flavor that melts in the mouth. I have made this cake dozens of times over the years--it is a standby recipe that always brings big smiles and requests for the recipe. This cake can be mixed and baked in thirty minutes, less time than it would take to go to the store to purchase the mix.
Totally made from scratch, you will find this is better than anything you will find in a box. What’s more, it is just as easy to make. I hope you will try it.
Lone Star Sheet Cake With Chocolate Pecan Frosting Makes about 15 servings
(C)Copyright Cooking With Bonnie: Farm to France, 2011
2 cups all-purpose flour
2 cups sugar
½ teaspoon salt
1 cup butter
1/3 cup cocoa
1 teaspoon baking soda
½ cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
1 teaspoon cinnamon
Chocolate Pecan Frosting
½ cup butter
¼ cup unsweetened cocoa
1/3 cup milk
1 pound (3-1/2 cups) powdered sugar
1 teaspoon vanilla
¾ cup coarsely chopped pecans
Preheat oven to 350 degrees. Grease and flour a jelly roll pan (10x15x1) or spray with a non-stick baking spray. (You can use a 9x13 pan but baking time will be 5 to 10 minutes longer.)
Combine flour, sugar and salt in a bowl. Set aside.
Combine butter, water and cocoa in a small saucepan. Bring to a boil and pour over the flour and sugar mixture, stirring to mix. Stir baking soda into buttermilk; then add buttermilk to flour and sugar mixture. Stir in eggs, vanilla and cinnamon. Stir until ingredients are well combined.
Pour into prepared pan and bake for 20 minutes or until cake tests done. Let cake rest for 10 minutes while making the frosting.
To make frosting:
Combine butter, cocoa and milk in a small saucepan over medium heat. Bring to a simmer, stirring frequently.
Place powdered sugar in a mixing bowl. Pour hot cocoa mixture over powdered sugar. Beat well with electric mixer until mixture is creamy. Stir in vanilla.
Pour frosting over warm cake. Sprinkle pecans over top.
Tip: If you do not have buttermilk, you may substitute 1/2 cup milk with the addition of 1 teaspoon vinegar or lemon juice stirred into the milk. Works every time.
