Just when I think I might not pull it off … I do.
I like that I can surprise myself. Makes me feel chocolate-worthy.
Although I didn’t think it would happen today … there was frosting and powered sugar everywhere. It was a culinary disaster demanding the power of wipes all over the counter tops and the magic of The Swiffer on all floors.
However the recipe seemed so deceptively easy being that I cooked everything in one pan, but I realized I’m not that great of a pourer when it comes to stove-top action. And if your hand-eye coordination sporadically fails you, like it does me, wipes are definitely a necessity when attempting this recipe.
Regardless of the mess, it was amazingly awesome. It was the first sheet cake of the challenge, so I was worried it wouldn’t rate as well as the other double-decker dessert masterpieces I baked. But when someone calls this recipe the “Lighter Version of Grandma’s Chocolate Sheet Cake,” you know you’ve got something. Grandma’s seal of approval on anything coming from the kitchen is high-five worthy.
Plus I had to make something spectacular that would last until Sunday … you know to celebrate.
Because you all know what’s happening on Sunday, don’t you?
Don Draper is back and I need to celebrate the return of Mad Men with something special. The Lighter Version of Grandma’s Chocolate Sheet Cake seemed appropriate. Although just because it says it’s lighter doesn’t mean it’s less chocolatey, it’s plenty chocolatey and buckle-your-knees tasty. The “light” in the title just means you’re tempted to eat more pieces because it has the word “light” in it and you think it will be all good. It’s not … you still have to walk it off, dance it off, or work it out. Especially if you eat half of the cake.
Yeah … I think I might do some push-ups tomorrow.
- Preheat oven to 350 F. Grease a cookie sheet (I use a 15×11-inch rimmed cookie sheet) with edges.
- Melt butter in a large saucepan.
- Once butter has melted, stir in water and cocoa powder; bring to a boil.
- Once at a boil, add buttermilk, and stir to combine.
- Remove pan from heat.
- Add the yogurt, eggs, and vanilla, and stir until well-combined.
- Stir in sugar, flour, baking soda, and salt until just combined.
- Bake for 15-20 minutes.
- While the cake is baking prepare the icing.
- For the icing, combine the butter, cocoa, and buttermilk. Bring to a boil.
- Remove from heat, and add the powdered sugar, vanilla, and nuts (if using). Stir to combine. Pour icing over hot cake and spread evenly over cake