February Birthday Cake of the Month

For my birthday my sweet mother-in-law gave me a new subscription for The Food Network magazine. I had been without my beloved magazine for at least a year. Darn budget. But alas we have reacquainted. I love that mag. Because getting back to life after Christmas took me some time, I finally was able to sit down with my January mag.

Notice in the upper right hand corner. Yep, that's a cake. One of the reasons Erica and I have posted less frequently is the fact that we have both been dieting for the past year. Dieting and baking do NOT go hand in hand unfortunately.

 

Well, dieting does not take my love of baking away. I was excited to see this article and found myself at least a monthly post for you. Any excuse for me to bake a cake, right? No one in my house complained. I missed January so I'll get that one next year. But without further ado I introduce February's Birthday Cake of the Month!

 

Chocolate Blackout Cake

This cake is a chocolate lovers dream! It i a chocolate cake with a chocolate filling, frosted with a whipped ganache, then topped with ganache. Holy yum. I was content with one piece but I may have "tasted" the ganache a few times. Ganache is awesome. Chocolate+Cream= Awesome. 

A view of the inside. 

Pre-frosted layers.

 

Lucky for you, you can find this recipe on The Food Networks website. Now go make one but make sure to have some recipients to give some away to!

 

Happy Monday!

 

Love, Monica

Pumpkin Cake with Cream Cheese Frosting

Do you know how long I've been waiting for Fall, and all the wonderful things that come along with it?  FOREVER!  I love Fall.  The smells, flavors, leaves changing, cooler air, warm clothes...everything about it! 

I thought I'd ring in the new season with a pumpkin cake.  I have a recipe for a giant sheet cake too, but knew if I had that sitting around my house all week, I would consume the entire thing.  This one is perfect. You bake it in a small 8x8 pan, and it's usually gone the night you serve it.  YAY!  It's flavors go together so perfectly.  The cake is so soft and moist.  Almost wish I had a piece to eat right now.  *sigh*  O'well. 

Amazing...and oh, so beautiful!

 

 

Pumpkin Cake

1/2 cup vegetable oil

1 cup sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup pumpkin puree

In your mixing bowl combine oil, sugar, and eggs.  Whisk together until all combined.  Add in flour, baking powder, baking soda, salt, and cinnamon.  Stir around until there are no more lumps.  Add in pumpkin and stir until well combined.  Pour into greased 8x8 baking dish.  Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.  Let it cool completely before icing it.


Cream Cheese Frosting
2 oz. cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla
1/2 cup + 2 tablespoons powdered sugar
1/2 tsp. milk

Beat your cream cheese, and butter together until light and fluffy.  Add your vanilla and sugar, and mix until well combined.  Add your milk.  If it's too thick add a tiny bit more.  Ice your cake, and ENJOY! 

Source-Kitchen Simplicity

Have you entered our giveaway yet?!  If not click HERE and go enter ASAP!  You have until Thursday night to do so. 

I love this!  Ha ha!  I don't even have 12 entered.  So go do it!

 

Have a happy Tuesday!

Love, Erica*

 

 



Chocolate Heath Cake

My sister in law used to make this cake quite often when I joined the family. She is such a great cook and I know she has influenced me in many ways to be the cook and baker I am today. I was looking for an oldie but goodie to make for my son's 9th birthday (9!!!) and wanted a special treat.

This cake is an easy doctored cake mix and always produces a moist cake with the perfect touch of chocolate. The whipped cream frosting and crushed Heath Bars are the star of the show. It was the perfect end to a great celebration. Thanks for the recipe Jame!

Chocolate Heath Cake

Yellow cake mix (with no added pudding, you'll add this next)

6 oz. box of instant chocolate pudding

Mix cake according to directions with the addition of an extra 1/2 cup of water. (The batter will be thick.) Bake according to directions in a greased 9x13 pan.

Frosting:

Mix 1/4 cup softened butter with 1 cup of powdered sugar and 1/2 cup of Cool Whip until smooth. Stir in the remaining 8 oz. tub of Cool Whip. Spread on the cake. Crush 3-4 Heath Bars and sprinkle on top.

This cake is perfect for a potluck or get together. Quick, easy, and delicious!!

Have a great Tuesday!

Love,

Monica

Cause Sometimes You Feel Like a Little Chocolate

I'm on a diet and I love to bake.

What am I supposed to do there. *Sigh* So, the no candy deal hasn't been a problem. Maybe that's why it was so easy for me to give it up. I'm not gonna lie. Today at the grocery store that Twix bar looked mighty tasty. Especially after a 3 mile run this morning. I didn't give in to that craving for chocolate BUT what to do?

In search for something to satisfy this sweet tooth and not throw off my diet I came across a chocolate cake. I see the words Chocolate and Cake and I can't help but get interested. I've made lots of cake in my day and this one seemed simple enough. So, I got my two little helpers and we made a cake.

Quick, simple and tasty! If you are craving some chocolate, whip up this cake and enjoy. Just for your info., if you cut this baby up in 12 pieces each one is 6 Weight Watchers Points Plus. Now that's something I can feel good about. :)

This is not a measly little piece. It's nice chunk of chocolatey goodness.

Chocolate Cake for the Health Conscience
1 spray cooking spray

1 3/4 cups all-purpose flour
1 1/4 cups packed light brown sugar
3/4 cups unsweetened cocoa, powder
1/2 cups sugar, granulated
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp table salt
1 1/4 cups fat-free skim milk
3 large egg whites
2 Tbsp regular butter, melted
1 1/2 tsp vanilla extract
1 cups water, boiling
1 Tbsp powdered sugar

Preheat oven to 350ºF. Coat a 9- X 13-inch baking pan with cooking spray.


In a large bowl, combine flour, brown sugar, cocoa powder, granulated sugar, baking powder, baking soda and salt; mix well with a fork to combine.

In another large mixing bowl, combine milk, egg whites, melted butter and vanilla. Using an electric mixer, mix on low speed until blended; gradually beat in boiling water.

Gradually add flour mixture to milk mixture and mix on low speed until blended. Pour batter into prepared pan and bake until a wooden toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan, on a wire rack.

Sift powdered sugar over cooled cake before cutting into 12 pieces. We topped ours with fat free whipped topping and banana slices. Yum!
 
Source: Weight Watchers
 
And please don't mind the dust, our blog will be under construction in the coming weeks. Thanks!

Pumpkin Vanilla Sheet Cake

Pinterest!  The most amazing website out there!  Besides our blog, of course.  I have discovered so many yummy recipes and food blogs.  This is one of them.  It was awesome!  My hubs enjoyed it the most and has been taking it with him for breakfast until it was all gone.  1 sheet pan is way too big for my little family, so if you make this, make it for a big crowd. They'll be happy you did.

Pumpkin Vanilla Sheet Cake

1 box yellow cake mix

4 eggs
1/2 cup vegetable oil
1/2 cup milk
3.4 ounce box Vanilla Instant Pudding
1/2 cup sour cream
15 ounce can pumpkin
1 stick unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream

Preheat oven to 350 degrees.  Spray a big sheet pan with cooking spray. 

In your mixing bowl add cake mix, eggs, vegetable oil, milk, pudding, sour cream, and pumpkin.  Mix until well combined.  Pour into prepared pan and spread it out evenly.

Melt butter in microwave safe bowl.  Stir in brown sugar and cinnamon.  Stir until combined.  Drizzle over cake batter evenly.  Then take a knife and run it through to swirl the cake. 

Bake cake for 30-35 minutes, or until cooked through.  In a medium bowl combine powdered sugar and heavy cream.  Start with a 1/4 c. and if the glaze needs to be thinner add more.  I think I could have got away with a double batch of the glaze.  Let it cool before cutting into squares.

Enjoy!

Source-Picky Palate  (This woman is AMAZING)

I have my daughter's birthday party to plan!  She will be 12!!!  She is inviting a few friends over for pizza and a movie this weekend.  I'm super excited for her.  Think i'll be making her favorite chocolate sheet cake.  Mmmm...that's all I need is more sweets.  O'well.  I think I've given up the diet until after New Years.  Yeah!

Have a fantabulous day!!

Blueberry Picking...awhile ago

A long time ago before baby came along, (It seems like forever ago.) we went Blueberry picking. I had never done this before but had heard about a local patch and thought it would be fun for the kids. Fun it was! This farm was beautiful! It had perfect rows of blueberry bushes with grass inbetween the rows. There was a serene little pond nearby and the sounds of sheep in the background. It really was just a calm, fun place to be. My father and mother-in-law came along and we all enjoyed ourselves. The bushes were filled with plump, delicious blueberries and we filled our buckets.

So what to make with all these delicious blueberries? I froze a ton for future treats but first and foremost had to make blueberry muffins. I used this recipe by PW and loved every bite. :) We also enjoyed blueberry pancakes. Yum. I love fresh blueberries in my pancakes. Takes me back to sitting at my Grandma's table.

Photo by Erica. :)

I have other plans for my frozen blueberries. Here are a few that caught my eye on Pinterest. I've been wanting to try my hand at scones.

Alexandra's Kitchen

My Kitchen Addiction

Jam Hands

Thank goodness for Summer deliciousness. I think the joys of Summer is what gets us through dreary winters. My kiddos start school next week. :( Can't believe how fast the Summer flew by. The good thing about this whole thing called life, is that there is always something to look forward to. For us, it's a few more days at the pool, and catching up with friends. Throw in some kitchen time and I'm good to go!

Happy Tuesday!

Pineapple Coconut Cake

Here's another favorite summer recipe.  Grandma would bring this cake to all of our summer picnics.  It's delish!  Make it this weekend for your family bbq.  You won't be disappointed.  :o)  Have a great weekend everyone!  Pray my camera shows up soon. 


This is another recipe that my Grandma passed on to me.  I took a bite of it yesterday and it reminded me of her.  I've been eating this cake since I was a little girl.  It went from me picking off all the coconut and just eating the icing, to now devouring the entire thing.  All the flavors go together deliciously!  The cake is lemon, topped with crushed pineapple, a vanilla cream frosting, and sprinkled on top of that, shredded coconut.  So YUM!  It's a springy, summery cake and I was excited to make it.  Even though it doesn't feel like Spring, the cake sure tasted like it.  :o)

Pineapple Coconut Cake
1 box of lemon cake mix
1 can of crushed pineapple
3.5 oz package of instant vanilla pudding
1/2 c. milk
16 oz cool whip
2 1/2 c. shredded coconut

Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes.  Bake according to box directions.  (The box didn't say how long to bake the big sheet, so I did it on 350 for 20 minutes, and it was perfect.)  Remove from oven and poke holes all over the cake with a fork.  When it's still warm spoon the pineapple and juice on top of the cake.  Let it cool completely.  Mix instant pudding with 1/2 c. milk until nice and smooth.  Fold in your cool whip.  Spread it over the top of the pineapple, and then sprinkle coconut all over the top.  Refridgerate for several hours or over night.  Feeds about 20-25 people.  Perfect for a picnic.  Hope you enjoy it!

Have a great week!!!!

Vanilla Mousse Cheesecake

I needed a dessert for a couple of birthday girls and I had been eyeing this one. Usually in the food magazines, certain products advertise with a luscious picture and a recipe. This one by Philadelphia Cream Cheese caught my eye. Maybe because I love cheesecake so much, or because I'm prego and most everything with sugar looks amazing to me. It is a super easy recipe and made a tasty cheesecake. Give it a try!

Vanilla Mousse Cheesecake

40 Vanilla Wafer, Crushed

3 Tbsp. butter melted

4 pkg. (8 oz.) Cream Cheese softened, divided

1 cup sugar, divided

1 Tbsp. plus 1 tsp. vanilla, divided

3 eggs

8 oz. whipped topping, thawed

Mix wafer crumbs and butter, press onto bottom of a 9 inch springform pan. Beat 3 packages of cream cheese, 3/4 cup sugar, and 1 Tbsp. vanilla in mixer till well blended. Add eggs 1 at a time, mixing on low speed after each one until just blended. Pour over crust.

Bake at 325 degrees 50-55 minutes or until center is almost set. Run knife around the rim of pan to loosen cake; cool completely in pan.

Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in whipped topping; spread over cooled cheesecake. Refrigerate 4 hours. Remove rim of pan before serving and garnish with a fruit of your choice. Yum, enjoy!!!

Don't forget it's Template Tuesday over at the Digi Lovely blog. My favorite gal Rachael designed this one. I love her work. She is an inspiration for me. Go pick it up!

Grandma's Cheesecake

This cheesecake brings back so many memories with every bite.  I just have to close my eyes and I see myself at Grandma's table eating it as slow as I can to make it last.  The smell of her house and the different seasons out her big kitchen window.  I remember asking her after church every Sunday what was for dinner, and then asking if she had made dessert hoping she would say cheesecake.  This has to be my absolute favorite dessert.  This was also my Grandpas favorite dessert besides his normal wheat bread and homemade jam.

I've only made this myself about 4 times  1 of the times it turning out more like soup than cheesecake.  It's always been a family joke that no one could perfect this like my Grandma did.  The first time my Dad made it Grandma told him to use 26 graham crackers...she meant the small rectangles, not the big rectangles.  He used 26 big ones.  I remember scraping off the bottom and top of the cheesecake and feeding it to our dog, Lucy.  Funny stuff!  It doesn't really taste like the classic cheesecake.  It's better...at least for me.  It's perfect all by itself, but I guess you could top it with your favorite fruit. 

Heaven on a plate

 

Grandma's Cheesecake

1 small box lemon Jello

1 c. boiling water

1-8oz cube of cream cheese, softened

1 1/2 c. sugar

1 can evaporated milk, COLD!

2 tsp vanilla

2 Tbsp lemon juice

1 package of graham crackers, crushed (Not the whole box, just one of the plastic packages)  :o)

1 cube butter, melted

First things first, you need to put your evaporated milk in the fridge.  I do this the night before I know I am gonna make it to make sure it's super cold.  If it is not cold, this will not work.  I also put my mixing bowl and beaters in the freezer to make sure they are nice and cold too.  These were my Grandma's instructions when I first made it. 

Crush graham crackers and mix with melted butter.  Press into bottom of a 13x9 dish.  Reserving about 1/4 c. to sprinkle on top of the cake when it's done.  Set aside.

Combine jello and boiling water together and stir until jello is dissolved.  Put in fridge and let it set up slightly.  You want it to still move around in the bowl, but also see it setting up a bit.

Beat cream cheese and sugar together, until nice and creamy.  Stir in slightly set up jello and mix until well combined. 

In your cold bowl beat evaporated milk until it's nice and frothy.  Add your vanilla and lemon juice and mix well.  Fold your cream cheese, jello mixture into the evaporated milk mix until well combined.  Pour into 13x9 dish and top with remaining graham crackers.  Cover and refrigerate overnight or for about 4-5 hours.  This way it sets up nicely.  My Grandma always made it in the morning before church and it was perfect when we were done with dinner.

I hope you all had a wonderful weekend and wonderful Mother's Day.  I thought a lot about my Grandma yesterday and how she was being celebrated in heaven.  I like to make her favorite dishes when I'm missing her more than usual.  Makes me feel a little closer to her.  I hope you have some favorite family dishes that makes you think of the ones that have passed on.  I cherish those recipes.

Have a great week!!

Tres Leches Cake.....Mmmmmmm

We love to celebrate Cinco de Mayo but pretty much for the food. Mexican food is my favorite and we have some version at least weekly. I've been eyeing this Tres Leches cake for awhile and was saving it for Cinco de Mayo. It was delicious and pretty quick to whip up minus the soaking time. Really you can make it for any occasion and switch up the fruit you use. Enjoy!

Tres Leches Cake with Mango Topping
Vegetable oil, for greasing

4 large eggs
1 cup sugar
2/3 cup unsalted butter, melted
1 teaspoon vanilla extract
2 1/4 cups whole milk
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 tablespoon dark rum (I didn't use this and it tasted fine)
2 large ripe mangoes
3 tablespoons sugar
1 cup heavy cream
Ground cinnamon, for sprinkling

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.


Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.

Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. (Mine still had a few crumbs on my toothpick at 30 minutes but the top of the cake was pretty dark so I opted to take the cake out. It was fine.) Run a knife along the edges to release the cake from the pan.

Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.

Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.

I originally found this recipe in my Food Network Magazine so I went to the website and found the recipe here. It has mixed reviews on it but overall I give it 4 stars. I did have about 3/4 cups of liquid leftover. The key is to pour slowly and let it soak in before adding more. Also, the longer you refrigerate the cake the more set it becomes. You won't be disappointed, try it out!

I did want to add that JessicaSprague.com is having an awesome sale this weekend. If you need to stock up on some digi supplies then head on over there. All of the Photoshop Friday tutorials and hybrid tutorials are on sale for 1.00. They will be retired at the end of June so don't miss it!

Lemon Lime Cake

I love this cake. My sister in law Jamie is the best at making it though. Whenever she makes it it always is so incredibly light and fluffy. Mine was still delish and this is a must have recipe in your spring and summer stash. This cake is great for family get togethers, BBQs, or potlucks. I just love its light fresh taste.

Lemon Lime Cake

1 lemon cake mix

1 (3 oz.) package of lime Jello

1 1/2 cups water

1 (3 oz.) package of vanilla instant pudding

1 c. Milk

1 (8 oz.) container frozen whipped topping

Mix and bake cake according to directions. While cake is baking, dissolve Jello in 1 cup boiling water, then add 1/2 cup cold water. Set aside until cake is done. When cake is done, remove from oven and poke holes in hot cake. Slowly pour Jello over the top of the cake letting the mixture seep into the holes. Refridgerate until cake is cool.

Blend pudding mix with 1 cup of milk until it begins to thicken. Fold in whipped topping and spread on cooled cake. Keep cake refrigerated.

Enjoy!

Source: Jamie Smiley

Have a great Tuesday!! Anyone getting sun? Not us, just rain and clouds. I like rain, but some sun would be nice too. :)

Tasty Cornbread

I've made a dozen or so cornbread recipes searching for "the one". Mine always turn out too dry or too tasteless. Yuck. My good friend Megan had us over for dinner once and served us this delicious, moist, full of yummy sweetness cornbread. I had at least two (okay, three) pieces and wanted the recipe. I had finally found "the one". I'm not sure why it took me so long to make this, but I finally baked this up last night. It is definitely a keeper and it's so easy! Sometimes simple really is better. Enjoy!

Tasty Cornbread
1/2 cup butter, room temp.
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 t. baking powder
1/2 t. salt
1 1/2 cup milk

Cream the butter and sugar together then mix in your eggs. In a separate bowl, combine the dry ingredients. Combine butter mixture, dry ingredients, and milk. Mix till combined. Bake at 375 in a greased 8x8 pan for 40-50 minutes.

Source: Megan says she found the recipe in some cookbook but has no idea which one. Anyone?

I've been watching Paula Dean on Hulu while I cook or clean and Maggie asked me why she says "y'all". I explained to her what it meant so we spent the next hour or so putting "y'all" in every sentence we could. Love that lil' girl of mine. So, with that. Y'all have a good Tuesday now, y'hear? :)

Honey Bun Cake

This is Monica. I've been waiting to post today to I could announce the big news. Little baby Kall came into this world with a full head of RED hair. Ha ha...those genes must be strong. He weighs 8 lbs and 7 ounces. He's 21 inches. We are so excited to have a new little baby to love. I can't wait to hold him in my arms and give him kisses. Congrats sissy. I'm so proud of you. Love you lots! Hopefully I'll have a picture tomorrow!

-------------------------------------------------------

I made this cake for my Honey Bun.  He likes those nasty treats you buy at the gas stations, so I thought maybe he'd like this.  I was right, he did.  :o)  He said it didn't taste quite like a Honey Bun, but it was still dang good.  When he likes one of my desserts it's a good thing.  He's not a sweet tooth kinda dude...don't get me wrong...he's the sweetest dude just not a sweet tooth dude.  Did I lose ya there?  Ha!  This cake was so easy to throw together.  It was delicious and so moist and it made my kitchen smell divine.

Honey Bun Cake
1 box yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. brown sugar
2 tsp. cinnamon

Frosting
2 c. powdered sugar
6 Tbsp. milk
1 tsp. vanilla

Preheat oven to 325 degrees.  By hand mix together cake mix, eggs, sour cream, and oil until well combined.  Set aside.  In a seperate bowl combine brown sugar and cinnamon and mix together until well combined.  Pour half of cake batter in a greased 13x9 pan.  Spread it out good.  Add half of brown sugar mix on top of that covering all the batter.  Pour rest of batter and spread until even.  Top with rest of brown sugar mix.  With a knife swirl your batter around.  Bake 45-50 minutes until a toothpick comes out clean.  Meanwhile mix ingredients for frosting.  When cake comes out of the oven pour the frosting on the hot cake.  Let cool or serve warm.

Chocolate Buttermilk Sheet Cake

This is kind of a Monday Match-Up.  Monica made a chocolate sheet cake back in July.  You can find it HERE.  I personally didn't try it, because I have my own favorite.  I made it this weekend while Monica was here visiting.  It's the perfect thing to make when you know your gonna have a crowd.  I got this recipe from my Mother in law a few years ago.  It's become a family favorite.  Especially for my Justy.  It's what she asks for on her birthday and other occasions.  She was pretty excited to see me making this for really no reason at all.  The icing to me is what makes it perfection.  It's got the best subtle almond flavor that goes perfectly with the chocolate cake.  Yum!  Hope you try it out.

Chocolate Buttermilk Sheet Cake

3 c. flour
2 c. sugar
1/2 c. cocoa
2 tsp. baking soda
1 tsp salt
1 c. vegetable oil
1 c. buttermilk
2 eggs
1 c. boiling water

Preheat oven to 350 degrees.  Mix flour, sugar, cocoa, baking soda, and salt together.  Add oil, buttermilk, eggs and stir together til well combined.  Add boiling water last.  Mix well.  Pour into big sheet pan.  Bake for 18-20 minutes or until toothpick comes out clean.  Let cool.

Icing

1 stick of butter, softened
1 tsp. vanilla
1/4 tsp. almond extract
1 lb. powdered sugar
1/2 c. half and half

Beat butter until nice and soft and add vanilla, and almond extract.  Add powdered sugar slowly, scraping sides of bowl.  Add half and half last.  Ice cake when it's nice and cool

Have a great week getting ready for the big day.  I know i'm gonna be busy!  See you tomorrow!!

Chocolate Sheet Cake

I know there are a lot of Chocolate Sheet Cake recipes. This one has to be my favorite. I've heard others claim to have the best but after trying others I have found no other cake compares. This one is moist, delightful to the palate, and will make any bad day a whole lot better. There is not a fantastic story to this recipe. I got it from my mother-in-law and she can't remember where she got it from. It's just one of "those". You know, one of those recipes that gets passed along from one person to another and maybe given a hundred names like Granny B's Chocolate Sheet Cake, or Auntie Sue's Chocolate Dream Cake. No one knows where it originated from or how many times it's been changed. All we know is it is perfect now just the way it is and we call it plain 'ole Chocolate Sheet Cake.

Enjoy!

Chocolate Sheet Cake
2 cups flour
2 cups sugar
1/2 teas. salt
2 cubes butter
1 cup water
3 Tbls. Cocoa powder
2 eggs
1 teas. baking soda
1/2 cup buttermilk
1 teas. vanilla
1 teas. cinnamon

Melt butter, water, and cocoa in a saucepan. Bring to a boil and pour over flour, sugar, and salt. Mix slightly then add remaining ingredients. Mix approximately 2 minutes on medium speed. Bake in a large greased and floured sheet pan at 350 for 20-30 minutes. Mine took 20 and was perfect.

Frosting
1 cube butter
3 Tablespoons Cocoa Powder
5 Tablespoons Milk

1 lb. powdered sugar
1 teas. vanilla

Melt butter, milk, and cocoa in a saucepan. Bring to a boil then add powdered sugar and vanilla. I didn't sift my PS and my frosting had some lumps. I put it through a small mesh strainer and it came out smooth. Frost the cake while still warm.

Please feel free to ask questions and let us know if you try it!