Chocolate Sheet Cake.

"You're not going to make that from scratch are you?" Those are the loving words I was greeted with after announcing that I was going to make a cake. A cake I had been thinking about for two days. A cake I ran four miles for, just so I would not feel the least bit of guilt when I indulged. A cake I had to buy a new pan for because the other is in storage*

(I apologize in advance to any Catholic, Lutheran or other friends honoring Lent** by giving up chocolate. Or if you are on a chocolate-free diet. You may just want to skip to a post that won't stir any passions - may I suggest "Choosing Paint")

I defiantly continued to pull out the flour and cocoa from the cupboard. I was going to make it from scratch - despite my dismal baking record. It's only dismal from Ben's perspective anyhow. I have quite liked the things I make. But I can see why, maybe he wouldn't like my desserts. First of all, I don't bake often so maybe he's mad at me about that. When I do bake, I just can't bring myself to take the time to measure exactly. But I've found that if you say "close enough" when you pour the baking soda into the palm of your hand and toss it in that things generally work out fine.*** The most egregious of my baking sins however, is my need to add things to the recipe. Generally to increase the nutrition. Things like ground flax seeds and wheat germ tend to find their way into the bowl, even when I promise myself I will follow the recipe exactly. I just can't help it. And I should probably just stick to making granola bars.

But I'm glad I made the cake. And judging from the seconds and thirds that Ben had (darn him and his never expanding waistline) he was pretty grateful himself. So without further ado here is the recipe I stole from The Pioneer Woman. It won't be the last.

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.

Stir together.

Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.

Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture.

Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.

Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.

Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar (whatever that comes out to...?)

Stir together.
Add pecans, stir together, and pour over warm cake.
---

So I did use white 100% whole wheat flour (Trader Joes has a good one) and I thought it tasted a little wheatie at first but after it cooled it was unnoticeable. The cake isn't the point in this recipe anyway, it's the frosting. And since it was so healthy the four of us ate the whole thing in under 24 hours.



* My first choice was to make this cake- http://ugapo.blogspot.com/2009/03/molten-chocolate-cake-recipeheaven-on.html, but my ramekins are in storage and I figured an extra jelly roll pan will be more useful. But when I unpack I will be making this.

**I just learned how long the Lenten period is - I don't know why I always thought it was just one or two weeks. But 40 days (now I get the symbolism)plus x number of Sundays (46 days total this year) of going without whatever - that is quite a sacrifice - which I do realize is the point.

***Check before you use this method. The crook of my palm is a perfect teaspoon, yours may not be. ;)