The one thing that is a little nuts about this recipe, har-har, is that there are 3 3/4 cubes of butter between the cake recipe and the frosting, so it's definitely not fat-free. Ha. Zoinks! I think if you make this cake you want to have a crowd on hand because it's a big cake to have sitting in your kitchen calling you to have one more little sliver of a slice....all...day...long.
The recipe was easy to follow and you can whip up the frosting while the cake bakes. Because it's a sheet cake it bakes up in less than 20 minutes. It is moist and delicious and stays moist even after a day or two on the kitchen counter. The frosting is easy to make and you just pour it over the top and maybe guide it a little bit with a spatula to get the entire cake covered. But if you pour it around the top of the cake it will flow across the top of the warm cake and spread pretty well on it's own.
Once the cake was done and we'd tasted it a few hours later, I immediately put together a plate to take to the neighbors because it was just too dangerous to have that entire cake sitting in our house. I will say this is a good cake if you want to have something on hand for desserts for a few days. As I mentioned it stays moist. You probably want to only lightly cover it with some foil because otherwise the frosting will get stuck to whatever you cover it with. I wouldn't use plastic wrap. But a piece of foil big enough to wrap over the edges of the pan while leaving some space between it and the top of the cake worked well for us.
This cake reminded me of a sheet cake recipe my mom has that incorporates marshmallows across the top of the cake before you pour the warm, cooked frosting on. I asked her for her recipe not long after I made this cake so we could do a taste comparison.
I will definitely make this recipe again and I think it would be perfect for a dinner party or potluck. It will serve a lot of people. A scoop of ice cream is a great addition too, either while the cake is still warm...or any time...it's going to be delicious. The Pioneer Woman's Best Ever Chocolate Sheet Cake Recipe is a winner for sure. Here's the link to this "Thumbs Up" recipe.
*A quick update to this recipe. The first time I made it I baked it for 18 minutes because our oven seems to bake a little hot. The cake turned out super moist almost to the point that I thought it may have been a tad undercooked. Now having made it again I think 18 minutes was the right way to go and it did make for a delicious, moist cake. It was perfect I just didn't know it.
I made this recipe again last weekend and baked it for 20 minutes. It did not turn out as well as it did the first time. I recognize now that when I cooked it longer it was drier, the texture was not as smooth, and the cake slices stuck to the pan and seemed to split in half horizontally. It didn't taste as good either. I don't think I did anything else to make the cake differently, so I think I would definitely only cook it for the 18 minutes in my oven in the future. You may want to experiment and see what works best for you but from experience now I would say that overbaking even by a couple of little minutes is not a good way to go.
Here are a some other Pin Test recipes you might like. Have a great day!
Olive Garden Style Minestrone
Rosemary Lemon Crockpot Chicken
No-bake Peanut Butter Bars
No comments:
Post a Comment