It seems I haven't been doing a very good job of keeping you people in the loop of what's going on in my life lately.
Maybe it's because it's been a whole lot of BORING around here. I'm still on bed rest (for just a couple more weeks!) and I've been doing nothing except laying around, trying to stay cool, and stuffing my face.
Baby Stella is growing- and growing- and my belly is stretching out like crazy to accommodate her. I've now got at least 10 stretch marks to prove she's definitely had a growth spurt. However, I will embrace them. And then use them to make her feel guilty when she's older.
Here she is at 29 weeks along...
that was a couple of weeks ago, but I'm not doing my hair until at least Sunday so this picture will have to suffice.
We're now at 31 weeks and I'm going back to the doctor this afternoon. I'm hoping my doctor doesn't get on to me for all the cake I've been consuming the past week and a half.
Here's the deal: for about 5 weeks straight I was craving chocolate cake. And not just any chocolate cake. Texas sheet cake. We have a restaurant near our house that serves it as dessert, but every time we went in, they didn't have any. It had either just gone in the oven or they were already sold out. I was making Heath miserable with this craving. So, I called Nana. She's a super hero and saved the day (and our wallets) by giving me the yummy recipe for her chocolate sheet cake. I loved it so much....I ate 6 pieces in one afternoon. And then I made Heath take the rest to Bible study because really, no ONE person should eat an entire sheet cake by themselves.
So, without further ado, I would like to share this wonderful recipe with you!
Texas Sheet Cake
Ingredients for the cake:
2 cups sugar
2 cups flour
1/2 cup crisco
1/2 cup butter
4 tbsp cocoa
1 cup water
1 tsp baking soda
1 tsp vanilla
1/2 cup buttermilk (I always used the powdered stuff and mix it up fresh. It keeps forever in the fridge)
For the icing:
1/2 cup butter
4 tbsp cocoa
6 tbsp EVAPORATED milk (comes in a small can)
1 lb powdered sugar
1 cup chopped pecans (optional, but very tasty)
Preheat oven to 350 degrees. Grease a sheet cake pan.
Mix flour and sugar together in a bowl (or a stand mixer). In a saucepan, combine crisco, butter, cocoa, and water. Let it come just to a slight boil. Remove from the heat for a few seconds and then add to your dry ingredients. Then, add the buttermilk. This will help cool down the mixture. Add also eggs, baking soda, vanilla, and salt. Mix well. The batter will be thin. Pour into the sheet cake pan and bake at 350 degrees for 20-25 minutes (this took a little longer in my oven- possibly an altitude adjustment).
When you have just a few minutes left on the timer, it's time to make the icing. You can rinse out the same saucepan you used for the cake and use that. In a saucepan, add butter, cocoa, and evaporated milk. Once melted, slowly add in the powdered sugar. Use a whisk to get out the lumps that will form. Finally, add in your pecans (if desired). You can keep the icing on low heat until your cake comes out of the oven, but you really don't want it to boil much or else you'll have candy instead of icing.
When you remove the cake from the oven, I let it sit for maybe....2 minutes...and then pour the warm icing over the top of the warm cake. You'll probably need a spatula to spread the icing out to the edges. This is great because it gives you one more thing to lick once you're done :-). Let the cake cool for 1-2 hours before cutting into it. You want the icing to set up and harden a bit. If you cut it too soon, you'll have a huge mess. It'll still taste good, but it won't look very pretty.
Make sure if you're going to eat a good portion of it yourself before serving it to friends and family that you go ahead and cut up the rest of the pieces and arrange them on a plate. That way there's no evidence of how much you actually ate :-).
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