Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup boiling water
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup butter or margarine, melted and cooled
1-1/2 disks (4-1/2 ounce) Ibarra chocolate (Mexican chocolate)*, or 4-1/2 ounces
semisweet chocolate squares (finely chopped) and 1/4 teaspoon cinnamon
1/2 cup butter or margarine, cut up
1/2 cup heavy or whipping cream
3/4 cup pecans, toasted and chopped
1. Heat oven to 350 degree F. Grease a 13x9-inch baking pan. Line bottom with
waxed paper; grease and flour paper.
2. Whisk together flour, sugar, baking soda, baking powder and salt in a large
bowl. Whisk cocoa and boiling water in a medium bowl until smooth. Stir cocoa
into dry ingredients with a rubber spatula. (Mixture will be dry.) Whisk eggs,
buttermilk, vanilla and butter together in a medium bowl. Whisk buttermilk
mixture into cocoa mixture, until smooth. Pour batter into prepared pan. Bake 40
minutes, until a toothpick inserted in center of cake comes out clean.
3. Make frosting: Meanwhile, place Ibarra chocolate (or semisweet chocolate and
cinnamon) and butter in a medium microwaveproof bowl. Cover bowl with plastic
wrap, turning back one section to vent. Microwave on High 1-1/2 minutes, until
chocolate is melted; stir until smooth. Add cream. Cover and microwave 1-1/2
minutes more, just until cream is hot. Stir until frosting is completely smooth
4. Cool cake in pan on wire rack 5 minutes. Pour frosting evenly over hot cake.
Sprinkle pecans over top. Cool cake completely.
Makes 12 servings.
*Available in most Hispanic supermarkets.
Source: Ladies' Home Journal
Nutritional facts per serving
calories: 575, total fat: 35g, saturated fat: 18g, cholesterol: 112mg, sodium:
494mg, carbohydrate: 64g, fiber: 3g, protein: 6g