I've been reading (and greatly enjoying) a foodie book called Consuming Passions by Michael Lee West. Some very funny stories in there, most drawn from her Southern USA upbringing. In one section she talks about "Chocolate Sheet Cake", and the concept fascinated me - I loved the idea of being able to bake a slab of chocolate cake, and then ice it then and there, before it cooled completely, right in the pan. Apart from being terribly efficient (no more icing dripping all over the bench, nor waiting for ages for the cake to be cool enough), I've found that you get a very moist cake as a bonus.
After some experimenting with recipes, the family favourite has become a Mrs Fields' recipe for devil's food cake, baked in a roasting tray, and then topped off with my ever reliable chocolate icing recipe (dark chocolate, icing sugar, butter and milk). But I think this idea would work with any good chocolate cake recipe ! And it's quick - made this one this morning - out of the oven by 8.30am, iced by 9am, cut into by 10.30 ! Does anyone else bake sheet cakes ?
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