The Best Chocolate Sheet Cake. Always.

When I posted my last recipe for "The Best Lasagna Ever," I would not have predicted that I feel at the end of Draco, real live Italian who lives near Bologna, in Italy, where the lasagna was created. And I felt I could never predict the deputy, who lives in Italy and in the neighborhood to buy a bag Parmiganno-Regianno relating to it. I could only go ahead at this point and to clarify that yes, my lasagna is actually the "Best Ever" ... unless you live near Bologna, Italy or the Italian neighborhood or close to Mario Batali. Ok? Are you happy now, Draco? Troublemaker.
Now ... this cake? This cake is another story. There is absolutely no doubt the best chocolate cake sheet. Ever. It is moist, without imagination, the rich chocolate and no tomorrow, and 100% of the time, causes groans of those who takes a

bite.

Cast of characters. Very simple ingredients, perfect for us who live in the Pioneer women out of the country, and almost no Dutch processed cocoa, Madagascar vanilla and cream. Everything you need for this wonderful dessert is sugar, flour, salt, butter, cocoa, baking soda, buttermilk, eggs, vanilla, powdered sugar, milk and pecans. Are you ready? Let's dance with the devil

First, melt two sticks on a regular basis (unsalted) butter in a saucepan. Even if you melt, boil 1 cup of water.
When the butter is melted, add 4 tablespoons cocoa powder fills ...
And mix well.





When the heat is on, pour the boiling water ...




And let the mixture bubble for 30 seconds.

Extinguish the fire. Set aside.

In a large bowl, combine 2 cups flour, 2 cups sugar ...

And 1 / 4 teaspoon salt.

Stir together.


Pour the hot butter / chocolate mixture on top of ...

And mix a little, just to cool the chocolate.
In a measuring cup, pour 1 / 2 cup buttermilk.

Pioneering female back-up plan: Living outside the country, I often find myself missing important ingredients in many recipes and learn to improvise. I usually do not have buttermilk in the fridge when I want to make this cake, here is what I do: Pour a little 'less than half a cup of regular milk measure, then add enough vinegar to regular milk to bring the number up to half glass. In a few seconds, turns sour, and it works perfectly. Try a little '

For buttermilk, add 2 beaten eggs

1 teaspoon vanilla ...

And 1 teaspoon of baking powder. Stir.

Add buttermilk mixture to the chocolate mixture / flour.

Stir together well.

I use this in a commercial oven, but nothing of Jelly Roll pan will do.

Pour into greased pulpy ...

And spread evenly.

Bake the cake 350 degrees for 20 minutes. While the cake is cooking, it's time to do evil, decadent frosting.

Chop 1 / 2 cup nuts ...

In fairly small pieces. Keep Choppin 'smaller and crisp, the better.

In a saucepan (I always wash and use the same as above), melt 1 3 / 4 sticks butter regular (not to be confused with 1 1 / 2 stick or two sticks, for the love of Pete.)

Once the butter has melted, add 4 tablespoons of cocoa powder is filled.

Stir and let bubble for 30 seconds. Extinguish the fire.

Add 6 tablespoons of milk ...

And a teaspoon of vanilla. Mix together.

Then add the sugar 1 kilo of powder. In fact, I would add about 1 / 2 cup less than 1 pound, but I was too embarrassed to admit that I would not be able to tell you how much. Then add a pound, but remember a little, and do not ask me how it is because I hate math.

Mix ...

Then add chopped pecans ...

And mix together again. She pioneered MEDICAL ALERT: If you're my punk-ass sister, Wetsy, and the throat closes and the head swells to three times its size, if you swallow a small grain of walnut wood, you can certainly omit pecans. Just be sure to mix the frosting well enough to get rid of small lumps of sugar, because you do not have the nuts to break them. (Wow. I just said "nuts.") And yes, you can sift the icing sugar in advance, but usually can never be bothered with this nonsense.

Now pour the evil, adulterous, evil frosting over warm cake ridiculous.

Trying to pour over the entire surface, so you will not have to do a lot of applications.

The heat from the cake to do the hard work for you, causing stupidly delicious icing to spread on their own. You will need help along a little, but unless you have to spread the better.

Sigh. Before you sink your teeth into this beautiful creation, take a few moments. Pause and reflect on how fortunate we are as human beings. In order to monitor the various ingredients in our kitchens. In order to exploit all the energy needed to heat the oven. Melt the butter. You can cut the nuts. Eating ... eat ... chocolate.





1 comments:

Carol Massie said...

I have this recipe! An older Italian woman at Simmons Co. in San Leandro, CA shared the recipe with me back in 1968...I was 21 years old and just beginning to gather good recipes. Don't remember the woman's name, but she said recipe had been in her family for many years. I was known as Carol Skillman the year I first tasted this wonderful concoction!

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