Chocolate Sheet Cake. Yum!
Prescript: Captured is out in print on Amazon! OMG! http://www.amazon.com/Captured-Publishing-Classic-Rachel-Barrett/dp/1606018582/ref=sr_1_2?ie=UTF8&s=books&qid=1274500727&sr=8-2
My baby girl is flying home tonight.
You know how it is. I love my kids so! They are my greatest achievement. I always knew I wanted kids, the husband was optional. Got a good one despite myself.
Anyway, she’s coming home after having two flights canceled out from under her and since she’s flying from the East Coast, she won’t have eaten for hours - maybe a pack or two of peanuts. So…
I put together a cheese plate with Petite Basque, Gorgonzola Dolce, and Brillat Savarin, sliced melon and muscat grapes. I quick cooked some asparagus, roasted a couple gigantic purple artichokes - still trying to decide if I want to stuff them with crab.
I’ve got fresh bread and I’m baking our favorite chocolate sheet cake - my great gramma’s recipe. Oh yummo!
I think I’ll chill a bottle of Prosecco.
You all have a wonderful weekend!
Oops! Here’s the recipe:
Melt two sticks of butter with one cup of water and 4 tablespoons unsweetened cocoa powder.
Mix together 2 cups flour, 2 cups sugar, 1/2 teaspoon salt, 1 teaspoon baking soda. Set aside.
Beat two eggs, mix with 1/2 cup buttermilk and 1 teaspoon vanilla.
Pour melted chocolate mixture into dry mixture. Stir in liquid mixture.
Spray a rectangular cake pan with nonstick cooking spray. Preheat oven to 350′. Pour in batter. Bake 35 minutes. Remove. Let sit ten minutes and frost.
Frosting:
Mix together 1 stick butter, 6 tablespoons buttermilk, 3 heaping tablespoons unsweetened cocoa powder, 1 box powdered sugar and 1 teaspoon vanilla.
Enjoy!
