Fall is lurking around every corner! The excitement to re-decorate has our attention. Pumpkin Spice, everything is everywhere…. So, if you aren’t quite ready for fall, get out your chocolate! Here is a favorite of everyone in A Simple Stitch series. Enjoy one last hurrah! Celebrate the dog days of summer! Fall will take over soon enough!
Momma Simpkin’s
Gourmet Texas Sheet Cake
I remember so clearly the night that Miss Annie Simpkins came in to join the Girls Knit Out one Friday evening. She had made her momma’s prize-winning Gourmet Texas Sheet Cake as a thank you for her first trip out to Slipknot. She was a nervous little thing and just rambled on and on. Now, Annie is one of the gang, always present and a part of Spring Forrest. We sure wish she would bring us another one of those cakes!
Did I mention, Annie has the Blue Ribbon she won that year at the fair!
Aunt Mildred
Cake:
2 cups flour 2 cups sugar
2 large eggs, room temperature ½ tsp salt
½ cup sour cream or buttermilk 1 tsp baking soda
1 tsp vanilla 2 sticks butter
1 cup water 4 Tbsp very good cocoa
2 tsp. instant coffee ½ c. seedless raspberry jam
Preheat oven to 350 degrees.
- Generously grease a 10 x 15 jelly roll pan and set aside.
- Combine flour, sugar, eggs, salt, sour cream, baking soda, and vanilla in mixing bowl. Mix well to combine. Set aside.
- In a saucepan, melt butter, cocoa, instant coffee, and water to combine. Bring to a boil, then add all at once to the flour mixture. Mix well.
- Pour batter into greased pan, smoothing out evenly.
- Bake in a preheated oven for 20 – 25 minutes.
- Remove from oven when a toothpick comes out clean, let rest 5 minutes, and immediately brush with Seedless Raspberry Jam that has been stirred vigorously with a spoon to thin.
Fudge Icing:
1 stick butter 4 Tbsp very good cocoa
6 Tbsp milk 1 lb. powdered sugar
1 tsp vanilla 1 tsp instant coffee
- Heat butter, cocoa, instant coffee, and milk in a heavy saucepan.
- Bring to a boil, stirring constantly.
- Remove from heat, stir in powdered sugar and vanilla.
- Spread immediately on hot cake.
When completely cool, pipe caramel or melted chocolate in lattice design or drizzle over cake. Sprinkle with toasted sliced almonds and give a slight dusting of cracked sea salt to knock some of the sweetness if desired.
