Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream

Thursday, May 13, 2010

The Best Chocolate Sheet Cake. Ever.


FOR THE CAKE:

2 cups Flour
2 cups Sugar
¼ tsps Salt
4 Tblps (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 tsp Baking Soda
1 tsp Vanilla

FOR FROSTING:

½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tblps (heaping) Cocoa
6 Tblps Milk
1 tsp Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

In a mixing bowl, combine flour, sugar & salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, & stir lightly to cool.

In a measuring cup, pour the buttermilk & add beaten eggs, baking soda & vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan & bake at 350 degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla & powdered sugar. Stir together. Add the pecans, stir together, & pour over warm cake.

Cut into squares, eat, & totally wig out over the fact that you’ve just made The Best Chocolate Sheet Cake. Ever.

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