Holiday Dessert for a Crowd!

I’ve been so busy lately I barely have time for anything. So last Saturday night when we decided on having a pot luck dinner party with 14 people, I had to come up with a menu that I could prep in advance.

Since I was teaching various culinary classes during the week, plus helping out for the holidays at a kitchen store, I came up with a menu that would allow me to be able to have little to prep on Saturday, especially since I had a class to teach earlier that day.

I decided on a Beef and Salmon dish while the other guests were bringing appetizers, side dishes, and dessert. However, not everyone responded telling me what dish they were bringing and on Thursday I realized I needed to throw together a dessert that would feed a crowd.

I decided to make some Peppermint Bark, a perfect quick sugar fix, along with a Texas Sheet Cake. This cake isn’t too chocolatey or sweet but just right. Plus, it’s light, airy and feeds a crowd.

The photos above are what’s left at two different angles. The second photo is to show how thin and moist the cake is.

I hope if you make it this holiday, or for any occasion, you and your guests enjoy it.

Texas Sheet Cake
(serves 15-30 depending on slice size)

2 c flour
2 c sugar
½ tsp salt
1 tsp baking soda
1 stick butter
1 c water
4 Tbsp. cocoa
1 c buttermilk
1 tsp vanilla
2 eggs

Place the oven rack in the center. Preheat oven to 400. Grease and flour (or Pam) and 11×17 pan (jellyroll pan).

In a large bowl, sift the flour and add the sugar, salt and baking soda. Stir the ingredients together. Set aside.

In a saucepan, bring the butter, water and cocoa to a boil.

To the large mixing bowl of dry ingredients, add the hot mixture. Then add the buttermilk, vanilla and eggs, beating after each ingredient.

Pour into the jelly roll pan and bake for 20 minutes.

Chocolate Icing

1 stick butter
6 tbsp buttermilk
3 round tbsp. cocoa
1 box sifted confectioners’ sugar
1 tsp vanilla

Bring the butter, milk and cocoa to a boil and cook for 2 minutes. Add confectioners’ sugar and vanilla at once. Beat until smooth.
Frost while the cake is hot.
Can add chopped nuts if desired.


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