Tommie's To Die For Buttermilk Chocolate Sheet Cake

Monday, May 25, 2009

I got this recipe from My New 30 . When I first laid eyes on this recipe, I knew I had to try it. What better day to try it than on a Memorial Day get together? Everyone loved how they turned out. Thanks for posting a great recipe Mary!



Tommie's To Die For Buttermilk Chocolate Sheet Cake

Ingredients:
1/2 cup buttermilk
2 eggs, beaten
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks of Land O' Lakes unsalted butter
2 tablespoons canola oil
1 cup water
6 tablespoons of Hershey's cocoa
1 stick of Land O' Lakes unsalted butter 6
6 tablespoons of milk
4 tablespoons of Hershey's cocoa
1 (1 pound) package of Domino powdered sugar
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 350 degrees. Spray a jellyroll pan with butter flavored non-stick spray.In a measuring cup, measure out 1/2 cup of buttermilk. Add 2 eggs to that and beat until well blended; set aside.Whisk together 2 cups sugar, 2 cups flour, 1 teaspoon baking soda and 1/2 teaspoon salt in a large mixing bowl. Make a well in the center and set aside.In a medium saucepan, combine the 2 sticks of butter, the 2 tablespoons oil and 1 cup of water and bring to a near boil. Remove pot from the heat and whisk in 6 tablespoons of cocoa, until smooth. Add this mixture to the sugar and flour mixture and stir until well blended. Slowly add in the buttermilk and egg mixture and stir well.Pour the batter into the prepared pan and bake at 350 degrees, 20 to 25 minutes, or until center is set. This will be a very moist cake, so you aren't looking for a dry surface. Take care to not overcook it. If you shake the pan and the cake doesn't jiggle, it's done!While the cake is cooking, start the frosting by heating the remaining 1 stick of butter with the 6 tablespoons of milk in a large saucepan over low heat; hold mixture over low until the cake is done.When cake is done, remove it and set it aside to finish the frosting. Do not do the frosting ahead of time because it will quickly stiffen. Turn the butter and milk mixture up until it nearly comes to a boil. It will need to be very hot. Whisk in the remaining 4 tablespoons of cocoa. Mixture will thicken. Add in the powdered sugar and quickly beat with a wooden spoon until smooth, returning to a low burner if mixture thickens too quickly. Remove from heat, quickly beat in 1 teaspoon of vanilla and immediately pour the frosting all over the sheet cake. Working quickly, use a spatula to gently push the frosting out to the edges and to cover the cake evenly. Frosting will set fast, so ya gotta move fast! You can also thin the frosting with a little additional milk if needed and return it to a low heat. Set entire pan aside on a wire rack.

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