Friday, July 3, 2015

Red, White & Blue

The party's at my house tomorrow.  Twenty-five Americans…in an apartment.  Because sometimes, we just need to remember where we came from.  So I'm putting the decor out and making the BBQ chicken.  This wasn't on the menu, but it's so good I decided to add it.

My mother-in-law's Cookie Sheet Cake will melt in your mouth.  (Literally, I guess, with all that butter!) It's so worth it. I brought back a half size sheet pan to fit in my tiny oven just for this recipe. The measurements below are for a full size sheet pan. If you're looking for a good recipe, here it is!

Linda's Cookie Sheet Cake


Preparation:  Make buttermilk by adding milk (whole, 2% or skim) to 1 tablespoon vinegar or lemon juice…….to equal one cup.   Set aside.   Set out 2 eggs.

Sift 2 cups flour, 1 teaspoon soda, and ½ t. salt together in large bowl.
Add 2 cups sugar and stir together with electric mixer.   Set aside.

In saucepan, combine 2 sticks butter or oleo, 4 tablespoons cocoa, 1 cup water.  Bring to boil.
Pour over dry ingredients and stir together.  

Add ½ cup buttermilk, 2 eggs, 1 teaspoon vanilla.   Stir together well with mixer.

Bake in cookie sheet pan with edge, greased…..350 degrees…..for 15 – 20 minutes.  Use the knife or toothpick test.   (15 minutes is usually sufficient.)


Melt 1 stick butter or oleo in saucepan.
Add 4 tablespoons cocoa and 6 tablespoons buttermilk.
Stir together and bring to boil.  

In large bowl, pour hot mixture over 1 box (16 oz.) Powdered sugar, 1 t vanilla, and 1 cup nuts (optional).   Beat well with electric mixer.
Spread on cake while cake is hot.   Icing should be consistency to spread easily over cake, but not run off.    Test to make sure icing is right consistency to do this.    May need to add a little more powdered sugar…..or another teaspoon or tablespoon of buttermilk.   


Happy Independence Day! 

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