A few weeks ago, after I posted Lemon Almond Poppyseed Cake, I am coming to the realization that people WANT easy, easy, easy. You would not believe how many people sent emails, called or stopped me at church, the gym, school or grocery store to say how much they loved Lemon Almond Poppyseed cake. Hmmm. REALLY? Because, if Marge had not asked me to post it, I never would have. I mean, I love it, and it’s a great cake, but I thought it was one of those recipes everyone has. Guess not…
Kind of like this recipe for Miss Daisy’s Chocolate Cake aka Texas Sheet Cake. I made this a few weeks ago, for a big family dinner so there would be a- slam dunk kid friendly dessert. At that gathering, we only had two other desserts planned. Being food freaks, we always try to have at least three desserts at every dinner.
Miss Daisy’s Chocolate Cake
- 1/2 pound butter melted
- 4 tablespoons cocoa unsweetened
- 1 cup water *
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1/2 cup buttermilk
- 2 eggs beaten
- 1 teaspoon vanilla
- 1/4 pound 1 stick butter, melted
- 4 tablespoons cocoa
- 6 tablespoons buttermilk
- 1 box or about 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans optional
For the cake:
Grease and flour a 9×13 pan. Preheat oven to 350 degrees.
In a saucepan, melt butter. Add cocoa and whisk until smooth. Add water and bring to a boil. Remove from heat and sift the flour into the saucepan with the butter mixture. Add the sugar, soda and salt. Add the buttermilk, eggs and vanilla. Whisk until smooth. Pour batter into prepared 9×13 pan. Bake for about 30-35 minutes.
For the frosting:
After making cake batter, rinse saucepan. Melt butter, cocoa and buttermilk in pan. Bring to boil. Add sugar and vanilla, stirring until smooth. Pour over warm cake. Sprinkle with chopped nuts.
-This cake has many variations: 1. If you want to cut the amount of fat, without losing flavor, substitute 1/2 cup vegetable or canola oil for one of the cubes of butter in the cake batter. 2. Add 1/2 to 1 teaspoon cinnamon to the batter 3. If you don’t have buttermilk, sour cream works. 4. Oven temps from 350 to 400 work. Adjust the amount of baking time. 5. Using milk in the frosting instead of buttermilk works. Any type of milk is fine. For the cake, don’t sub plain milk for the buttermilk. Use a buttermilk substitute if you don’t have any buttermilk. 6. Most recipes for this cake include using chopped nuts and mixing the nuts right into the frosting while mixing. Personally, I don’t like this method/presentation. Whenever we see a cake with the nuts mixed right into the frosting, Grant asks me “who ate this before us?” I think it’s more appetizing to sprinkle the chopped nuts on top of the cake. 🙂