Food and Drink, RevGalBlogPals

Still Talking about Cake

This morning I had a piece in the local paper telling the story of the Grace Cake. I hope you’ll go there and read it, as it belongs to the paper for 30 days before it can be reprinted elsewhere.

My e-mail is included at the end of the reflections column, and sometimes I do get mail from readers. This morning I got a request for the cake recipe! I linked to Quotidian Grace’s original post the other day, but since I can’t post the column here, I thought I might’ post the recipe instead.

Meanwhile, there is one small piece remaining. When The Princess got ready to go to her father’s house yesterday, she whined that it would likely be gone before she came back today. I told her to wrap it up and put it in the refrigerator in a place it would not likely be found. She did the former, but apparently did not succeed at the latter, since I had to snatch it nearly from the jaws of Pure Luck this morning. It’s that good.




Chocolate Sheet Cake

Bring to a boil in a pan:
1 stick margarine
1/2 cup solid butter-flavor shortening
4 tablespoons Hershey’s cocoa

Set aside to cool.

Sift together in a large bowl:
2 cups flour
2 cups sugar
1 teaspoon cinnamon
Pour chocolate mixture over the flour/sugar mixture

2 well-beaten eggs
1 teaspoon vanilla
1/2 cup buttermilk that has 1 teaspoon baking soda dissolved in it.

Mix well and pour into greased 9x 13 pan.
Bake in preheated oven at 350 degrees for 25 minutes. Do not overbake! The cake
continues cooking after it is removed from the oven.
Ice the cake as soon as it comes out of the oven.

Bring to a boil in a saucepan —
1 stick margarine
6 tablespoons milk
4 tablespoons Hershey’s cocoa

1 tsp vanilla

1 box confectioner’s sugar

Stir continuously until mixture thickens. Then remove from heat and add 1
teaspoon vanilla, the box of powdered sugar and (1 1/2 cups chopped

Pour hot icing over the cake and
let it cool. This cake can be made ahead because it is actually better the next
day! We love it with really good vanilla ice cream.

16 thoughts on “Still Talking about Cake”

  1. Well, Songbird…you made me cry. And I just put on makeup!
    (Because all parking lot stripers must be made-up!)
    That is one fabulous column, and a perfectly wonderful description of blogging and what and how RGBP is and has (is) becoming. I am going to “borry” that explanation at some point. It is very hard to explain to my DH, parents, etc. exactly what I am about, and why I will be flying to Atlanta to meet with a group of people I have not met .. to plan a meeting with a lot of other people I have not met … some of whom are some of my best friends.

  2. Oh my, what a wonderful story — and a wonderful group of folks to virtually (and sometimes more) break bread together. Blessings.

  3. Omigod. I’m so touched you called it the Grace cake, but it’s so appropriate. It’s not about me or my blog, but about how God uses even weblogs to touch us all with grace.
    I’m linking this and reposting the recipe at my place.

  4. Songbird, this is a wonderful article. Thank you. For all that you do for us, and for the grace you bring to our circle.

  5. Beautiful story–thank you! I make that same cake here in south Texas, but I have a slightly different recipe in that I use all margarine for the shortening and I usually skip the cinnamon–plus the cake mixture has 1 tsp. baking soda and 1 tsp. vanilla. That icing is so rich and chocolatey!

  6. We’re having a church dinner tommorrow here in the Panhandle, and I can almost guarantee this cake will be there. Really, is there anything better?

  7. My goodness, this sounds good. Next time I am having a party, I will have to bake it myself. I fear it is so good that I could eat the whole thing, and that would not be good.
    And I loved your article.

  8. I love this…But I need translation work on the recipe…what is shortening? And what kind of weight is one stick of margarine? Buttermilk is problematic but not impossible here…Oh the challenges! But I will make it…and be grateful.

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