(Texas Sheet Cake #2)
Makes About 20 Servings
Our own Joyce McClelland offers this recipe. It is so easy, it has become a favorite at our monthly employee birthday parties.
- ½ pound (2 sticks) margarine, softened
- 2 cups sugar
- 8 eggs
- 2 teaspoons vanilla extract
- Two 16 ounce cans Hershey's chocolate syrup
- 2 cups flour
- ¾ cup milk
- 2 tablespoons margarine
- 3 cups sugar
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Preheat the oven to 325°F. Grease a 13 x 18-inch sheet cake pan.
In a large bowl, cream together the margarine and sugar. Add the eggs and vanilla, and stir until blended. Add the chocolate syrup alternately with the flour, stirring until smooth after each addition.
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack. Frost the cake in the pan while still warm.
To make the icing: Heat the milk in a heavy saucepan over medium heat. Melt the margarine in the milk, add the sugar, and stir to dissolve. Adjust the heat to medium-high for 30 seconds, until just boiling, then remove from the heat. Add the chocolate chips and beat by hand for 1 minute, until the chips are melted. Do not overbeat. Add the nuts, stir, and then frost the cake. Cut into 3-inch squares.
Not only is it possible to freeze nuts, but it is actually the preferred way to keep them. Most nuts will last up to six months in the freezer in sealed containers.
The foregoing is excerpted from The Doughmakers Cookbook by Bette LaPlante and Diane Cuvelier. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022.