DENVER CHOCOLATE SHEET CAKE
FOR THE CAKE:
24 tablespoons unsalted butter in 24 pieces, divided use (plus 1 tablespoon softened butter for greasing pan)
2 1/2 cups all-purpose flour (more for pan)
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt, divided use
1/2 cup unsweetened cocoa powder, divided use
1/2 cup plus 6 tablespoons buttermilk, divided use
2 eggs, lightly beaten
2 teaspoons vanilla extract, divided use
FOR THE FROSTING:
1 pound confectioners' sugar
1/2 cup chopped walnuts or pecans.
TO MAKE THE CAKE:
Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 13x9-inch sheet pan.
Combine flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl, and whisk well; set aside.
Combine 16 tablespoons butter, 1/4 cup cocoa powder and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
Pour cocoa mixture over dry ingredients and whisk until smooth. Whisk in 1/2 cup buttermilk, eggs and 1 teaspoon vanilla. Turn batter into prepared pan.
Bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 30 minutes. Remove from oven, and cool completely on a rack.
TO MAKE THE FROSTING:
Combine the remaining 8 tablespoons butter, the remaining 1/4 cup cocoa powder and the remaining 6 tablespoons buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges.
Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment. With machine on low speed, add the remaining 1 teaspoon vanilla, the remaining 1/4 teaspoon salt, confectioners' sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.)
Pour warm frosting over top of the cooled cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.
Servings: 12-15
Adapted from source: The Junior League at Home (G. P. Putnam's Sons)
FOR THE CAKE:
24 tablespoons unsalted butter in 24 pieces, divided use (plus 1 tablespoon softened butter for greasing pan)
2 1/2 cups all-purpose flour (more for pan)
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt, divided use
1/2 cup unsweetened cocoa powder, divided use
1/2 cup plus 6 tablespoons buttermilk, divided use
2 eggs, lightly beaten
2 teaspoons vanilla extract, divided use
FOR THE FROSTING:
1 pound confectioners' sugar
1/2 cup chopped walnuts or pecans.
TO MAKE THE CAKE:
Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 13x9-inch sheet pan.
Combine flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl, and whisk well; set aside.
Combine 16 tablespoons butter, 1/4 cup cocoa powder and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
Pour cocoa mixture over dry ingredients and whisk until smooth. Whisk in 1/2 cup buttermilk, eggs and 1 teaspoon vanilla. Turn batter into prepared pan.
Bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 30 minutes. Remove from oven, and cool completely on a rack.
TO MAKE THE FROSTING:
Combine the remaining 8 tablespoons butter, the remaining 1/4 cup cocoa powder and the remaining 6 tablespoons buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges.
Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment. With machine on low speed, add the remaining 1 teaspoon vanilla, the remaining 1/4 teaspoon salt, confectioners' sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.)
Pour warm frosting over top of the cooled cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.
Servings: 12-15
Adapted from source: The Junior League at Home (G. P. Putnam's Sons)
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