Yummy! If you love chocolate, you’ll want to celebrate this Thursday because it’s National Chocolate Cake Day, according to www.nationaltoday.com
“It was love at first bite. You may come in many forms: layered, molten, bundt, fluffy, mousse-y, decadent, frosted, but we love you all the same,” according to the National Today website. “We would make ourselves sick over you. We would steal the last piece for you. We’d even lick the bowl for you. But no matter what, we’ll keep coming back for you. Thank you always for your chocolatey, decadent goodness.”
Do you have a favorite chocolate cake recipe? Share in the comments.
If not, here’s one from www.bettycrocker.com for you to try. This cake a long-standing tradition here in the Lone Star State and every bite takes me back to my Mam-ma’s house, to church potlucks, and to family gatherings.
Classic Texas Sheet Cake
Ingredients:
Cake:
2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
¼ tsp salt
1 cup butter
1 cup water
3 Tbsp. unsweetened baking cocoa
½ cup buttermilk
1 tsp. baking soda
1 tsp vanilla
2 eggs, slightly beaten
Frosting:
½ cup butter
3 Tbsp. unsweetened baking cocoa
6 Tbsp. milk
2 ½ cups powdered sugar
1 tsp. vanilla
1 cup chopped pecans
Instructions: Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray. In large bowl, stir together flour, granulated sugar and salt; set aside. In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans. Pour frosting over hot cake. Cool completely before cutting, about 1 hour.