In the Mood for a Mouth Watering Chocolate Sheet Cake that will Feed a Crowd?
There are many many recipes for chocolate sheet cakes. This one has been in my family for over 50 years. I still remember the first time my mother made it. We had been visiting family in Arkansas and she got the recipe from a family member there. It seems that a couple decades later people started calling this type of recipe Texas Sheet Cake. Not in my family. It’s always been called Brownie Cake, not that it actually bears any resemblance to a brownie.
There are numerous variations and I’m sure many of you also make and enjoy this kind of cake. I’ve tried other recipes, but this is the one I first tasted and it remains my favorite. While I’ve baked much more elegant and complicated cakes, this is the type of cake I love eating the most. It’s moist, tangy and tender from the buttermilk, and it’s good to the very last slice.
Buttermilk is essential to the texture and tang of both the cake and the icing. I always use a good quality buttermilk. And while I use higher end good quality chocolates for other desserts, I’ve tried this recipe with those chocolates and I’ve never been satisfied. I make this with Baker’s Unsweetened Baking Chocolate squares. Perhaps it’s because this is the way I first tasted it, but it doesn’t taste right when I’ve substituted other chocolate.
As to the icing, it’s straightforward and simple. Just remember to have it made and ready to go so that you can pour the warm icing over the warm cake. This cake is one of the simplest things I bake and it’s one of the best. I hope you enjoy it, too!