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The October 2001
Recipe of the Month
LUNSFORD'S CHOCOLATE SHEET CAKE
This is a family favorite submitted for the Fall season, perhaps a nice football season treat. You use a jelly roll pan, but you do not have to roll this cake. Many thanks to Barbara Hill of Fairfax, Virginia for this fun Autumn cake. She had the recipe handed down from her Aunt Woots!
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Ingredients
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For the Cake
- 2 cups sugar
- 2 cups flour
- 4 Tablespoons rich cocoa powder
- 1 cup boiling water (see directions below)
- 1 cup (two sticks) butter or margarine
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the Icing
- 1/2 cup (one stick) butter or margarine
- 1 teaspoon vanilla
- 1 box confectioner's sugar
- 4 tablespoons cocoa
- 6 Tablespoons milk
- 1 cup nuts, chopped
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Directions
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For the Cake
- Preheat oven to 375 f. Prepare a jellyroll pan or shallow sheet cake pan by greasing and dusting with flour, shaking out excess.
- In a rather large mixing bowl, stir together the 2 cups sugar, 2 cups flour, and 4 Tablespoons rich cocoa powder.
- In a sauce pan, bring to a boil the 1 cup water and the 1 cup (two sticks) butter or margarine. Carefully pour this boiling mixture into above dry mix and stir well until blended. Cool just a bit so as not to "cook" the eggs in the next step.
- Add buttermilk, eggs, baking soda, and vanilla. Mix well.
- Pour into prepared pan, smoothing to make the batter even.
- Bake at 375 degrees for 15-20 minutes.
For the Icing
- Melt 1/2 cup (one stick) butter or margarine in saucepan; stir in vanilla. In another bowl, mix 1 box confectioner's sugar, cocoa, milk, and the chopped nuts.
- Pour in the melted butter mix and stir. Spread on top of cake as soon as it comes out of the oven. (This gives the cake a rich, glazed look when it cools.)
It is soooo good!!
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