I was so mixed up, I thought the posting date for this cake was on the 14th, this is for the barefoot bloggers group that I joined last month. I already missed last month’s second posting and here I go again, but this time I’m posting it even if it’s late; better than never as they say.
My confused brain is most probably caused by lack of sleep. I was staying up way too late; only sleeping for a mere 4 hours each night, sometimes even less ( so forgive my typos and grammatical errors, if you see one, there were lots of them actually and I am so embarrased when I re-read my posts) that’s why I don’t know what I’m typing anymore sometimes.
I’m beginning to look like a raccoon with the dark circles around my eyes (I still look cute though.. LOL).
I ‘ve read an article somewhere about how lack of sleep contributes to a person’s weight gain; what?! I’ve always thought it’s the other way around, hmmm…so that’s the culprit, that and my decreased physical activity ( I’m spending too much time in front of the computer) caused me to gain a few pounds.
I knew it wasn’t the food I’m eating not even the cookies and cakes, I’ve always have those as part of my diet and never had any weight problems before. I was so relieved to know that info; it means I don’t need to avoid baking my favorite cookies and sweet desserts anymore such as this sheet cake; I just need to get enough sleep/rest and of course exercise and eat lots of veggies. Yay!
..and it helps when you share your food too 😉
I made this the same day as those delicious dosas from my last post. My husband’s family came over for a visit and we shared this cake as well as the dosas (I forgot to mention it in the post though).
It’s a very simple cake, this cake has a nice texture and tastes really good, not to mention it’s easy to make. You bake it, spread the frosting on top, sprinkle some candies for decoration and serve in the same pan it’s baked. Easy.
I wish I didn’t make this one in a hurry. I could have decorated it more, not that it would have made any difference with the taste, it would be as delicious no matter how you present it (that’s my opinion and I’m sticking to it).
I halved the recipe; my oven won’t fit the large baking sheet specified in the recipe and I am glad I did because it was just enough. We finished most of the cake on the same day, there was a little left-over which my daughter brought to school for her recess time.
This is a really good cake recipe, thank you Ina.
cream the butter and sugar; add eggs, beat well
after adding all the ingredients in, make sure everything is incorporated, scrape bottom and sides of bowl
pour batter into sheet pan and even-out the top
make the frosting: combine grated chocolate and cream in a bowl, heat til chocolates are melted and cool
pour and spread frosting on top of cooled cakes, sprinkle some chocolate candies. cut and serve..YUM!
BAREFOOT CONTESSA’S BIRTHDAY SHEET CAKE
recipe courtesy of the food network
For the cake:
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the frosting:
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M’s)
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth.
Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
Birthday Sheet Cake
- FOR THE CAKE:
- 18 TABLESPOONS 2 1/4 STICKS UNSALTED BUTTER, AT ROOM TEMPERATURE
- 3 CUPS SUGAR
- 6 EXTRA-LARGE EGGS AT ROOM TEMPERATURE
- 8 OUNCES ABOUT 1 CUP SOUR CREAM, AT ROOM TEMPERATURE
- 1 1/2 TEASPOONS PURE VANILLA EXTRACT
- 1 LEMON ZESTED
- 3 CUPS All-Purpose Flour
- 1/3 CUP CORNSTARCH
- 1 TEASPOON KOSHER SALT
- 1 TEASPOON BAKING SODA
- FOR THE FROSTING:
- 24 OUNCES SEMISWEET CHOCOLATE CHIPS
- 1 1/2 CUPS HEAVY CREAM
- 2 TABLESPOONS LIGHT CORN SYRUP
- 1/2 TEASPOON PURE VANILLA EXTRACT
- 4 TABLESPOONS 1/2 STICK UNSALTED BUTTER, AT ROOM TEMPERATURE
- CHOCOLATE CANDIES FOR DECORATING RECOMMENDED: M&M’S
- PREHEAT THE OVEN TO 350 DEGREES F. BUTTER AND FLOUR A 12 BY 18 BY 1 1/2-INCH SHEET PAN.
- TO MAKE THE CAKE, CREAM THE BUTTER AND SUGAR ON MEDIUM-HIGH SPEED IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH A PADDLE ATTACHMENT UNTIL LIGHT AND FLUFFY, ABOUT 5 MINUTES.
- ON MEDIUM SPEED, ADD THE EGGS, 2 AT A TIME, THEN THE SOUR CREAM, VANILLA, AND LEMON ZEST, SCRAPING DOWN THE BOWL AS NEEDED. MIX WELL. SIFT TOGETHER THE FLOUR, CORNSTARCH, SALT, AND BAKING SODA. WITH THE MIXER ON LOW SPEED, SLOWLY ADD THE FLOUR MIXTURE TO THE BUTTER MIXTURE AND STIR JUST UNTIL SMOOTH.
- FINISH MIXING BY HAND TO BE SURE THE BATTER IS WELL MIXED. POUR EVENLY INTO THE PAN, SMOOTH THE TOP WITH A SPATULA, AND BAKE IN THE CENTER OF THE OVEN FOR 25 TO 30 MINUTES, OR UNTIL A TOOTHPICK COMES OUT CLEAN. COOL IN THE PAN TO ROOM TEMPERATURE.
- FOR THE FROSTING, PLACE THE CHOCOLATE CHIPS AND HEAVY CREAM IN A BOWL SET OVER A POT OF SIMMERING WATER, STIRRING OCCASIONALLY, UNTIL THE CHIPS ARE COMPLETELY MELTED. OFF THE HEAT, ADD THE CORN SYRUP AND VANILLA AND ALLOW THE CHOCOLATE MIXTURE TO COOL TO ROOM TEMPERATURE.
- IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH THE WHISK ATTACHMENT, WHISK THE CHOCOLATE MIXTURE AND SOFTENED BUTTER ON MEDIUM SPEED FOR A FEW MINUTES, UNTIL IT’S THICKENED.
- SPREAD THE FROSTING EVENLY ON THE CAKE. HAVE THE CHILDREN DECORATE THE CAKE WITH CHOCOLATE CANDIES.