This recipe for sheet cake from Bob Kasser of Franklin Park, which ran in previous editions of Good Eating, did not include the confectioners’ sugar for the frosting. This is the corrected version. The frosting is poured onto a hot cake, so when it cools it has a fudgy consistency.
BOB’S CHOCOLATE-RASPBERRY SHEET CAKE
Preparation time: 25 minutes
Cooking time: 25 minutes
Yield: 24 servings
Cake:
2 cups each: all-purpose flour, sugar
1 cup (2 sticks) butter
1 cup water
1/4 cup cocoa
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon each: baking soda, raspberry liqueur or raspberry extract
Frosting:
1/2 cup (1 stick) butter
6 tablespoons half-and-half
1/4 cup cocoa
1 box (16 ounces) confectioners’ sugar
1 teaspoon raspberry liqueur or raspberry extract
1. Heat oven to 350 degrees. For cake, stir together flour and sugar in large bowl. Put butter, water and cocoa in saucepan over medium heat. Heat until butter is melted, stirring frequently.
2. Add butter mixture to flour mixture; stir until blended. Stir in eggs, buttermilk, baking soda and liqueur or extract. Pour batter into greased 15- by 10-inch jelly roll pan. Bake until wooden pick inserted in center comes out clean, about 25 minutes.
3. For frosting, combine butter, half-and-half and cocoa in small saucepan. Heat to boil over medium-high heat. Remove from heat; stir in sugar and liqueur or extract. Immediately pour frosting over cake when removed from oven. Cool completely.
Nutrition information per serving:
Calories ………… 295 Fat ………… 13 g Saturated fat .. 9 g
% calories from fat .. 50 Cholesterol … 50 mg Sodium …… 180 mg
Carbohydrates …… 45 g Protein ……. 2.4 g Fiber …….. 0.8 g
