Sheet Cake

Buttermilk Chocolate Sheet Cake

From Sherry (Fausett) Muchmore

Mom made it and I make it. As a matter of fact, lots of people make this cake with only slight variables and different names. When I want a cake that will satisfy most people’s tastes, is easy to make, serves many and is a great carry over, this cake scores on all counts. And, when I want to please my favorite valentine, I haven’t a choice, it has to be the following chocolate wonder.

1 cup margarine (2 sticks) (I prefer Parkay)

1/4 cup cocoa

1 cup water

In a saucepan melt margarine and add cocoa and water, bring to a boil. Pour over dry ingredients in a mixing bowl:

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

Stir this mixture until all ingredients are completely blended. Add and beat in :

1/2 cup buttermilk

2 eggs, slightly beaten

1 teaspoon vanilla extract

Pour into a greased 11x15x1 inch pan. Bake at 400 degrees for 20 minutes. While the cake is baking, get your ingredients ready to make the icing.

1/2 cup margarine (1 stick)

1/4 cup cocoa

6 tablespoons buttermilk

1 pound box powdered sugar

1 teaspoon vanilla extract

1 cup pecans, coarsely chopped

In a saucepan, melt the margarine and add cocoa and buttermilk. Bring to a boil and remove from the burner. Add the powdered sugar and vanilla and beat until smooth with an electric mixer. Fold in the pecans and spread on the hot cake. Serve with a scoop of your favorite ice cream.(Variations: Toast the pecans and sprinkle over icing. Instead of 2 sticks of margarine, use 1/2-cup Crisco and 1 stick margarine or use butter)

And, if this cake isn’t rich enough by itself, try this decadent version: slice of cake, top with vanilla ice cream, pour the Heavenly Hot Fudge Sauce over the ice cream. And, if you want, garnish with whipped cream and a cherry, maybe a strawberry.

Published Feb 8, 2000