Sunday, January 15, 2017

Denver Sheet Cake

This cake is pretty much identical to Texas Sheet Cake -- I'm honestly not sure what the difference is.  But, the New York Times called it Denver Sheet Cake, so my mom and I had to try it out since my husband and I recently moved to Denver!  The cake base is tender, moist, and chocolate-y, with a glossy frosting and crunchy toasted nuts on top.  This cake travels and keeps well, and makes a lot -- so it's great for a potluck or another event with a crowd.  

Denver Sheet Cake (adapted from the New York Times)

For the cake:
1-1/4 cups flour
1 cup sugar
1/2 tsp baking soda
Generous pinch of salt
8 T softened butter
1/4 cup cocoa powder
1/4 cup buttermilk
1 egg, lightly beaten
1/2 tsp vanilla

For the frosting:
4 T softened butter
1/2 cup cocoa powder
3 T buttermilk
1/2 tsp vanilla
Generous pinch of salt
1/2 pound powdered sugar
Chopped walnuts or pecans, to finish

1. Grease and flour a 9x13-inch cake pan.  Preheat the oven to 350 degrees.
2. Whisk together the flour, sugar, baking soda, and salt in a large bowl. Set aside.
3. Combine the butter and cocoa with 3/4 cup water in a small saucepan over medium-low heat.  Whisk until the butter is melted and the mixture is smooth, glossy, and beginning to bubble. Remove from the heat.
4. Fold the cocoa mixture into the dry ingredients until just combined.  Stir in the buttermilk, eggs, and vanilla.  
5. Scrape into the pan and bake until a tester comes out clean, about 20 minutes.  Cool completely.
6. Make the frosting. Combine the butter, cocoa, and buttermilk in a small saucepan over medium-low heat.  Whisk frequently until the butter is melted and the mixture is smooth and bubbling around the edges.  Remove from heat and transfer to a bowl (use either a stand mixer or electric mixer).
7. On low speed, add the vanilla, salt and sugar to the chocolate mixture.  Mix until smoothed.  Pour over the cake while still warm.  Sprinkle with nuts and let cool before serving.

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