I am trying different recipes for the wedding reception and open house. Groom is from Utah and Bride is from Washington, so we are planning events in both states. We love homemade sheet cake, feeds a lot of people and my husband says, “perfect ratio of cake to frosting”. This is an interesting cake, it uses six eggs and is a little bit different texture. I wasn’t sure about it as it can out of the oven, but then, frost it and eat it…YUM! Recipe from busymomblogs.com.
1 cup plus 2 Tbl butter, softened
6 oz cream cheese, softened
2¼ cups sugar
3/4 tsp vanilla
2¼ cups cake flour
Preheat oven to 325°. In large bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into greased 15″ x 11″ baking sheet pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips
Combine sugar and milk in saucepan; bring to boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Spread over cake. 24-30 servings.
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