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Bake a Sarah Cake
Written By: Jenny King | Issue: 2016/11 - November | Photograph By: Marjorie Christiansen Photography
It’s November and time to pull out the family recipes.
While we know you’re obligated to present the ubiquitous pumpkin and pecan pies, Sarah Sloan of Highlands suggests you might want to try this yummy chocolate cake to have around. She says it’s great to feed unexpected drop-ins and she usually bakes it in a sheet pan. It makes a quick and easy last minute dessert and is always a hit at church socials and pot lucks.
Ingredients:
2 cups Flour
2 cups Sugar
1/2 teaspoon Salt
4 tablespoons Cocoa
1 cup Water
1/2 cup Cooking Oil
2 sticks Butter or Oleo (divided)
2 Eggs
1/2 cup Buttermilk
1 teaspoon Baking Soda
2 teaspoon Vanilla (divided)
6 tablespoons Milk
1 box Confectioner’s Sugar
1 cup Nuts (optional)
Directions:
Preheat oven to 350 degrees.
Combine flour, sugar, salt, and cocoa in a mixing bowl. Using a small saucepan, heat water, oil, and one stick of butter to a boil. Pour contents into the dry ingredients. Add eggs, buttermilk, soda, and vanilla. Mix well.
Pour into a lightly greased and floured sheet pan. Bake for 30 minutes. While the cake is baking, melt the remaining stick of butter, six tablespoons of milk, and one teaspoon vanilla. Remove from heat and stir in confectioner’s sugar until smooth. Add one cup of nuts, if desired. Pour the icing onto the cake as soon as you remove it from the oven.
Serves…well, who knows? It depends on how large you want to cut the pieces. It’s chocolate you know, so be prepared for large slices.
This recipe does come with one caveat: Your family and friends may find it so delicious you’ll have to add it to the traditional Thanksgiving menu.
