Tuesday, September 22, 2015

Try Something New: Week Ten

Better late than never............

Here is our recipe for week nine, Chocolate Buttermilk Sheet Cake With Coconut-Pecan Frosting from Delightful Repast.

It was very tasty. Jean from Delightful Repast posted her recipe for Chocolate Buttermilk Sheet Cake With Coconut-Pecan Frosting on Thursday of last week. As soon as I read it and her back story for the recipe I wanted to try it. I encourage you to go check out her post. And, then make yourself some chocolate sheet cake. :)

Chocolate Buttermilk Sheet Cake with Coconut-Pecan Frosting 

(Makes 13x9x1-inch quarter-sheet, 16 servings)

The Cake 

2/3 cup water
8 tablespoons butter
1/4 cup unsweetened cocoa
1 1/4 cups unbleached all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg and 1 large egg white, lightly beaten
3/4 teaspoon vanilla extract

The Frosting

1 large egg and 1 large egg yolk
2/3 cup sugar
2/3 cup evaporated milk
Pinch salt
5 tablespoons butter, cut into 5 pieces
1/2 teaspoon vanilla extract
1 cup unsweetened shredded coconut
3/4 cup finely chopped pecans, toasted

1 Preheat oven to 350F/180C/Gas4. Spray a 13x9x1-inch quarter-sheet pan with cooking spray.

2 In 1-quart saucepan, combine water, butter and cocoa. Heat, whisking occasionally, over medium heat until the butter melts.

3 In medium mixing bowl, whisk together flour, sugar, baking soda and salt. Whisking for about 30 seconds sort of sifts the dry ingredients. In small bowl, combine buttermilk, eggs and vanilla. Add warm liquid mixture to dry ingredients and stir to combine; beat for about 30 seconds. Add the buttermilk mixture and beat for another 30 seconds.

4 Pour into prepared pan. Bake for about 22 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack while making the frosting.

5 In 2-quart saucepan over low heat, whisk together eggs, sugar, evaporated milk and salt; add butter pieces. Cook, stirring constantly, over medium-low to medium heat until mixture comes to a boil and then for about 8 minutes; remove from heat. Stir in vanilla extract, shredded coconut and toasted pecans. 

6 Spread the warm frosting over the partially cooled cake. Serve at room temperature. If serving the next day, store cake, covered, in the refrigerator.

1 comment:

Sarah said...

This recipe looks delicious!