gnocchi del Cassentino), so I decided to bake a cake. I mean, if there's anything I am in the cooking department, it's a cake baker. I figured I had everything to make Dad's Mexican Sheet cake. I measured, and I only had 4 Tbl. of cocoa. Oops. I had to go to the store anyway to buy cocoa powder. Still, this cake is easier than gnocchi. The cake was a real hit last night and I promised to post the recipe. So--full credit to my dad, Rod Burton, who perfected this recipe (and of course I still mess with it).
Rod's Mexican Sheet Cake
1 c. butter (2 sticks)
1 c. water
6 Tbl. cocoa powder
2 c. sugar (I skimp a little)
2 c. flour
2 tsp. vanilla (preferably Mexican)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. pasilla chile
1/2. tsp. chile arbol
1/4 tsp. cayenne pepper (I omit this sometimes and just throw in some other kind of chile powder)
1/2 c. buttermilk
1 tsp. baking soda
1. Preheat oven to 400 degrees Fahrenheit
2. Spray 9 x 13 inch pan with nonstick spray.
3. Bring first 3 ingredients to a boil.
4. Add sugar and flour and mix to combine.
5. Add eggs one at a time, mixing after each addition.
6. Mix in vanilla and spices.
7. Stir baking soda into buttermilk and to chocolate mixture.
8. Mix thoroughly.
9. Pour mixture into pan and bake for 30-35 minutes.
10. Nom. Nom. Nom.
For the fancy lace top: use either a paper lace or lace fabric and lay it on the cake. Sprinkle powdered sugar over the cake/lace--I use a fine mesh thingy and tap it to sprinkle the sugar. Then carefully remove the lace. Don't put too much sugar, or it will go everywhere when you try to remove the lace. I use a lace shirt that I have to do the design. Last night I was really tempted to add black pepper to the cake, but I decided not to. Maybe next time.
If you like this cake you might like my Chocolate Pink Peppercorn Honey Cake. I used my dad's sheet cake recipe as a base--along with a ginger cake that I've made before. I guess I really like pepper.