The Chocolate Sheet Cake We All Love and Bake But Rarely Recognize

There has been a lot of discussion about Chocolate Sheet Cake lately, and it's pretty funny because everyone wonders what recipe they are eating, when I think we are all eating the same recipe. Anyone with a drop of Renouf blood in them loves this cake, and if they don't they should because it's divine. It's the cake we serve at every Family party, Birthday party, and Unbirthday party, which means whenever cousins, company, or companions, including missionary companions come over. It's the perfect cake anytime and anywhere, and if you learn to make it you will want to eat it anytime and anywhere. Last week I brought it to Heidi's and she wondered what kind of cake I had made. I told her it was Chocolate Sheet Cake, the same as everyone else's. She thought mine was different and I tried to convince her it wasn't, but now that I think about it, maybe it is. Maybe we all have our own variations, and somehow our own personal touches, or wooden spoons give it our own signature look and flavor.

Mom used to make Texas Sheet Cake when we were growing up, and we used to eat it at any and all church dinners, parties, or potlucks. As a kid, I didn't like it and thought it tasted rubbery. (Not yours Mom, but others. Yours was always gone first and I'd feel like crying because yours was the only kind I wanted. I'm afraid it's still the same for me at church dinners. I only want my kin's creations, or my own.) Years later I read in certain recipes that sour cream was an ingredient. I never used sour cream because I was certain that was what made it taste rubbery. I did however start using one of the recipe's in the old Seventh Ward Cookbook and loved it. It was Rose Walton's. (Who, by the way was so sweet and kind to all of us our whole lives and worked at Scott Ave. School when we were little. She also brought dinner to me after I had my babies and always made chocolate cupcakes for my little children and packed little bags of candy for them, too. So sweet, and never forgotten.) I used to make this cake on Sundays and eat it with mint chip ice cream as soon as we got home from church. Yes, even before dinner because everyone knows everyone is starving the minute church is over and dessert is better than dinner.

Then Erin, who has always cooked and baked and reads cookbooks for pure pleasure found a better recipe in The Joy of Cooking. Erin seems to have been born with innate cooking skills and she has helped all of us improve our own. Whenever she creates her own recipe or makes something delicious, or finds a fabulous recipe and improves it, she shares it. And isn't that the mark of a true artist? To share? To share what it is one creates and to give it freely and generously to others to enjoy. She has kindly and generously shared ALL of her recipes, tips, and ancient Chinese Secrets with each of us, and we have been so lucky, and so have our families. (Did you know that everyone called The Cookbook she made us years ago, "The Bible" while we were there this past Thanksgiving? Did you know that Erin? The Bible. It's that good and we all refer to it with reverence.)

So, for years we made The Joy of Cooking Recipe. Then Erin found another, better recipe which called for 1/2 c. buttermilk and that was it. Eureka! She struck pure, delicious, chocolate gold and because she shares so did we. Buttermilk is the key, and essential ingredient. And we even use it in the frosting. (Erin's idea; her super, colossal, extra- chocolately, delicious idea.)

And ever since she told us about this Chocolate Sheet Cake it is the Chocolate Sheet Cake recipe I have used ever since. Maybe the rest of you are making an imposter kind of cake and I alone, have the real-true, delicious, contest winning recipe. Somehow, I doubt that, but this is the cake I love.

The Barbara Renouf, Rose Walton, Joy of Cooking, Read Yourself To Sleep Cookbook Reading Erin Renouf Mylroie, Buttermilk Chocolate Sheet Cake.

In Mixing Bowl

2 C. Flour

2 C. Sugar

1/4 tsp. salt

In Saucepan

2 Sticks Butter

4 TBSP. Cocoa

1 C. Boiling water

Pour over flour mixture. Let sit for one minute and stir slightly.

Add

1/2 C. Buttermilk

2 eggs

1 tsp. vanilla

1 tsp. baking soda

Pour in greased cookie sheet and Bake at 350 for 15 minutes.

Frosting

1 3/4 Sticks of Butter

4 TBSP. Cocoa

6 TBSP. Buttermilk

1 tsp. vanilla

1 Box of Powdered Sugar.

Walnuts, if you want them and I always want them.

Heat, combine and mix in powdered sugar with a beater.

Spread on warm cake and eat right away because it's not any fun to have to wait.

Delicious. Write Erin a Thank You note. Have another piece.