Saturday, November 1, 2008

Cookie Sheet Cake

Over the last few weeks you've had the chance to read about some things that made Jerri special. I thought it would be nice for you to get a "taste" of how wonderful she was as well. Cookie Sheet Cake was something that was handed down from her mother ("Ma" or Helen), and is a big hit with the whole family. A big thank you to Linda and Brittney for making and bringing one to the dinner after the funeral. They would make it in a big jelly roll pan. Depending on the size, she would sometimes leave a little of the batter out in a small pan for them to have at home, then take the big pan to the event they were attending. There are two choices for icing. Tim prefers the caramel, but both are delicious.

In a large sauce pan over the stove mix on medium heat:
1 Cup Water
1 Stick of Butter (or margarine)
1/4 Cup Cocoa Powder
-mix until it comes to a boil, then add:
2 Cups Flour
2 Cups Sugar
-take it off of the heat and add:
2 Eggs
1/2 Cup Buttermilk
1 teaspoon Vanilla
1/2 teaspoon Salt
-place it in a jelly roll pan and bake for 20-25 minutes in a 350 degree oven.
-while it is baking, wash out the pan you just used and re-use it for the icing. I also like to use a nylon whisk that Pampered Chef has to keep the icing smooth and free of lumps. Start to make the icing over low heat as soon as it comes out and pour over a warm cake. Be careful, it may overflow a little.

Chocolate Icing:
5 Tablespoons of Milk (Jerri always had skim)
1/4 Cup Cocoa Powder
2 Tablespoons Butter
3 Cups Powdered Sugar (1/2 cup at a time)
1 teaspoon vanilla

Caramel Icing:
1 Stick Butter
1/3 Cup Milk
1 Cup Brown Sugar
-bring this to a boil, then slowly add
3 Cups Powdered Sugar


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