Originally posted by Modern-Day Ma on January 15, 2020
I made this cake last weekend for the funeral of a friend who died young and unexpectedly. She was a person I always felt I should get to know better. Graceful, kind, thoughtful, intelligent, a lover of food, and an inspirational mother. I can say without reservation that each interaction I had with her left me edified in body, mind, and spirit. It was a small thing for me to make a cake and bring it to her funeral luncheon to support her grieving family. It is what she would have done if she were still here: brought something delicious she dearly loved in service of another. The world is a better place, and I am resolved to be a better human, because you were here, Maria. I look forward to the day when I can see you again and, more importantly, when you can be reunited with your four sons and husband.
The following day at church, another friend asked me for this recipe and told me it was enjoyed by many at the funeral luncheon, which she was able to stay and help with. I am not surprised, as it is a family favorite of ours that came to me from another dear family who enjoyed it for years before they shared it with us. Thank you, Janet and Emily, for your continued friendship and sharing of delicious recipes. I have made one minor change, using more butter in place of the vegetable oil, which I am sure neither of you will mind. I am convinced that is what puts this cake over the top in flavor.
When you, reader, decide to make it, be sure to understand that you will be unable to stop slicing off pieces and popping them into your mouth each time you walk by the half-gone cake. It is best to invite a crowd and share it together to avoid next-day cake overload and regret. Plus, sharing great food with friends and family can truly enrich us, as Maria’s life testifies.
It is funny how something you have done hundreds or thousands of times, like baking this simple sheet cake, can take on new meaning. 2019 was a difficult year for me, and for my family. We have had a slew of health problems, life-changing events, and learning experiences, some of which have bled over into 2020.
As much as I wanted and was counting on the new year to be the natural breaking point between me and the trials and sorrows my family has faced, I did not wake up New Year’s morning cured of my ills, without a care in the world. Instead, I awoke thinking of a friend, who had passed only the night before, and of her family, especially her sons, who will never wake up to another breakfast she made, or come home to a healthy dinner she created. They will never again on this earth feel her embrace or be able to go to her for love and advice. And while I do believe that departed loved ones can, at times, continue to be part of our daily lives, it certainly isn’t the same as having your mother alive and with you. Hope is in an eternal reunion, for which I am daily grateful.
Baking this cake last weekend brought me a serving of perspective. It brought me gratitude for each day I get to wake up and live, in spite of the physical pain, mental anguish, and spiritual testing that I know will be my intermittent companions. May it bring joy to you, as only chocolate shared in good company can.
Texas Sheet Cake
1 cup water
1/4 cup cocoa (4 Tbsp)
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp buttermilk powder plus 1/2 cup whole milk or water
(or 1/2 cup buttermilk)
2 eggs
1 tsp vanilla
Frosting
6 Tbsp milk (I use whole)
1/4 cup cocoa (4 Tbsp)
1/2 cup butter
1 tsp vanilla
1 bag powdered sugar (3-4 cups)
Preheat oven to 400° F and grease an 11x7" jelly roll pan.
Bring 1 cup butter, 1 cup water and 1/4 cup cocoa (sift it!) to a boil, turn off heat.
In a medium mixing bowl, combine flour, sugar, soda, salt, and buttermilk powder (if using) and whisk to combine. If using buttermilk add it later, with the eggs.
Pour butter/cocoa mixture into dry ingredients and whisk well.
Beat in eggs, 1/2 cup milk (or water or buttermilk), and vanilla.
Pour into greased pan and bake 20 minutes or until cake is just done in the middle and springs back when touched with a finger.
Frosting
While the cake bakes, prepare the frosting by bringing the milk, cocoa and butter to a boil. Turn off heat
Sift in the powdered sugar, beating well to avoid lumps.* Beat again just before frosting the cake to make sure the frosting is smooth.
Frost cake as soon as it comes out of the oven and cool on a wire rack. Smooth the frosting carefully and quickly as it will begin to set up as it cools.
Notes
*I often do not sift my powdered sugar. This is fine, but you will end up with lumps, which are more of an aesthetic problem than a flavor issue.
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