But really, I couldn’t resist posting all of these pouring shots. Then pour that over your flour, sugar and salt mixture and stir it all together.Īdd the buttermilk mixture and stir until it’s smooth.Īnyone having a little deja vous here? I kinda feel like PW right about now with all these step-by step photos. Let bubble for just a minute and turn then off the heat. Drop in four heaping tablespoons of cocoa please.Īdd a cup of boiling water and stir. A teaspoon to be exact.īack to the butter. While it’s melting, stir together 1/2 cup buttermilk, two eggs, 1 teaspoon baking soda…Īnd add a little vanilla. You’ll need 2 cups flour and 1/4 teaspoon of salt to start.
I got a preview of the cover back in March and here it was.
It was PW’s soon-to-be-released cookbook. And, well… that’s a lot of cake.īut then, a couple of weeks ago I received a surprise from the UPS guy… or girl… I kept picturing a 12 X 18 cake sitting on my counter. I think that’s what deterred me a little. But you do need a 12 X 18 jelly roll pan. I don’t know what took me so long to try her complete recipe. However, we made a different frosting to decorate with so I didn’t get to experience the full effect. Actually, she made this chocolate sheet cake recipe then for the cupcakes we used. I visited her and the family earlier this year at her ranch in Oklahoma and we baked cupcakes and made cake pops for some guests. If you don’t know who I’m referring to (laughing as I type that), here’s her site: And I’m not just saying that because it’s the only one I’ve ever eaten. This IS the best chocolate sheet cake ever.
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