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Buttermilk Chocolate Sheet Cake Recipe

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This recipe for Buttermilk Chocolate Sheet Cake is from Louisiana College Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Ingredients:
1 cup butter
1/3 cup unsweetened cocoa powder
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 beaten eggs
1/2 cup buttermilk
1 ½ teaspoon vanilla extract

Topping Ingredients:
6 Tablespoons of butter
1 ½ cup granulated sugar
3/4 cup evaporated milk
3/4 cup semi-sweet chocolate chips
1 cup chopped pecans
Directions:
Directions:
CAKE PREPARATION: Preheat oven to 375º . Prepare a jelly roll pan or 17 X 12 ½ X 1 inch pan with Bakers Joy spray, set aside. In a saucepan combine butter, cocoa, and 1 cup water. Bring mixture to a boil, remove from heat and set aside. Next, In larger mixing bowl, sift all dry ingredients (flour, sugar, soda and salt). Mix in eggs, buttermilk and vanilla. Then, add the hot mixture. Pour into prepared pan. Bake at 375º for 20 minutes. Remove from oven, leaving cake in pan. | TOPPING PREPARATION: In a saucepan, bring butter, sugar and milk to a boil until thickened. Stir constantly until thickened. Add chocolate chips and stir until melted. Pour over cake, sprinkle pecans onto warm topping immediately while topping is still warm. Allow to set before serving.
Personal Notes:
Personal Notes:
This recipe lends itself to beautiful individual plating (photo attached) for a more formal meal by cutting 3 or 4 inch circles with a biscuit cutter prior to adding topping. Then pour topping over the individual cake circles, add pecans and dress with a few raspberries or strawberries.

 

 

 

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