An Old Favorite

Chocolate sheet cake.....I remember getting so excited whenever my mother made that dessert. I'd come home from school to find a large pan all set up, chocolate glistening and sprinkled with pecans, mmmmm! As I sat at our breakfast room table finishing up my homework, I would glaze longingly for a small slice. Sometimes I'd even walk over the try and find the pecan bit that looked like it might fall off. Surely no one would miss a small piece of pecan and a little scoop of icing? Fortunately for the dessert, my mom was always present to shoo me away before I did too much damage, and she always saved me a slice or two for later.

Below is the recipe with the original chocolate icing, however, if you'd like an alternate ending, I've also made the cake with a browned butter frosting. The browned butter requires chilling so be sure to add that to your time schedule. Enjoy!

Chocolate Sheet Cake:

2 cups sugar

2 cups flour

1/2 cup margarine

1/2 cup shortening

5 Tbsp cocoa powder

1 cup leftover coffee (or water)

1/2 cup buttermilk

2 eggs

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

-Sift together flour and sugar. In a large saucepan, combine margarine, shortening, cocoa, and coffee. Bring to a boil then remove from heat.

-Sift together flour and sugar into a mixing bowl. Beat in hot mixture and add remaining ingredients. Stir until just incorporated.

-Pour batter into a greased 15x10 baking pan and bake for 20 minutes at 400 degrees.

While cake is baking prepare chocolate frosting...

Chocolate Icing:

1/2 cup margarine

5 Tbsp cocoa powder

6 Tbsp milk

1 12 oz box of powdered sugar

2 tsp vanilla

2 cups chopped pecans

-Bring margarine, cocoa powder, and milk to a boil. Add to a mixing bowl with remaining ingredients and beat until fluffy.

-Pour frosting over hot cake and sprinkle with pecans.

Browned Butter Frosting:

1 cup butter

2/3 cup brown sugar

3 cups powdered sugar

1 cup heavy whipping cream

3 tsp vanilla

-Heat butter in a small saucepan for approx 8-10 minutes, stirring constantly. Butter will turn golden brown then remove from heat. Cover and chill butter for an hour.

-Whip butter, brown sugar and cream in a mixer until fluffy. Add vanilla and beat in powdered sugar cup by cup until you reach desired taste and consistency. (I've added less than 3 cups before, and sometimes more)