April 07, 2011

Chocolate Sheet Cake with Cocoa/Nut Frosting

This is another recipe that I have been using for about 30 years.  It is from the Farm Journal's "Choice Chocolate Recipes" cookbook.  The Farm Journal put out a series of cookbooks back in the 60's and 70's.  Long out of print, you can find them at used book places and on Ebay.  Their cookie book is great, as is the canning book.

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1/4 cup baking cocoa
1 cup water
1 tsp. soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla

Preheat oven to 400 degrees

Sift flour and sugar into mixing bowl.

Combine butter, shortening, cocoa and water in saucepan.  Stir over medium heat until butter and shortening are melted.  Pour into flour mixture.  Beat at medium speed until blended.  Dissolve baking soda in buttermilk.  Add to chocolate mixture with eggs and vanilla.  Beat until smooth.  Pour batter into greased 15 1/2 x 10 1/2 jelly roll pan.  Bake 20 minutes or until cake tests done.  Cool in pan on rack. 

Meanwhile, prepare Cocoa/Nut Frosting.

1/2 cup butter
3 Tbsp baking cocoa
1/3 cup milk
2 cups shifted powdered sugar
1 tsp. vanilla
1 cup chopped nuts (I used pecans)

Heat butter, cocoa and milk in a saucepan until butter melts.  Remove from heat.  Whisk in powdered sugar, vanilla and chopped nuts.  Pour warm frosting over warm cake.  Frosting will firm up as it cools.  Cool completely and cut into squares.  Makes 24 servings.

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