Me-me’s Chocolate Sheet Cake
- Yield 16 servings
A rich chocolate sheet cake, updated by using coconut palm sugar, coconut oil and white whole-wheat flour.
Teresa Blackburn
Ingredients
- Cake:
- 1 cup granulated sugar
- 1 cup coconut palm sugar
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour
- 3/4 teaspoon coarse salt
- 1/2 cup (1 stick) butter
- 1/2 cup organic coconut oil
- 4 tablespoons cocoa
- 1 cup water
- 1/2 cup buttermilk
- 2 eggs, slightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Icing:
- 6 tablespoons butter
- 4 tablespoons cocoa, sifted
- 1 pinch salt
- 6 tablespoons heavy cream
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375F.
- To make the cake, mix together sugars, flours and salt in large mixing bowl. Place butter, coconut oil, cocoa and water in a medium saucepan. Bring to a rapid boil, remove from heat and let cool slightly. Pour over flour mixture. Mix until well blended, then mix in eggs, buttermilk, soda and vanilla. (Makes a thin batter.)
- Pour batter into 13 x 9 x 2-inch baking pan and bake 30 to 35 minutes. Remove and let cool.
- To make the icing, melt butter in a small saucepan over low heat. Remove from heat and whisk in cocoa, salt, and cream. Whisk in powdered sugar until smooth and pour over cooled cake.
- Cut cake into squares.
