CHOCOLATE DUMP-IT CAKE

Since we talked about chocolate yesterday, I thought today would be a great day to share this new-to-me chocolate cake recipe – chocolate dump-it cake!
I saw this recipe from the New York Times pop up in my Facebook feed a couple of weeks ago and immediately bookmarked it to try. It’s called a chocolate dump-it cake because the entire batter is mixed together (i.e. “dumped”) in one pot, which is very similar to Texas sheet cake, which I love so much. I was also smitten with the recipe since after reading the comments, it became apparent that this is a very old recipe, dating back to the 1930’s or 40’s… I am a huge sucker for old-fashioned recipe, so making this one was a no-brainer!

INGREDIENTS:

• For the Cake:
• 2 cups (397 grams) granulated sugar
• 5 ounces unsweetened chocolate
• ½ cup (113 grams) unsalted butter
• 1 cup (240 ml) water
• 1 cup (240 ml) buttermilk
• 2 eggs
• 2 cups (283 grams) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• For the Chocolate-Cream Cheese Frosting:
• 8 ounces cream cheese, at room temperature
• ½ cup (113 grams) unsalted butter, at room temperature
• 3 cups (340 grams) powdered sugar
• ½ cup (43 grams) unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Make the Cake: Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray.
2. In a medium saucepan, stir together the sugar, unsweetened chocolate, butter and water. Place over medium heat and stir occasionally until all of the ingredients are completely melted together. Remove from the heat and let cool slightly, about 10 minutes.
3. ............................
4. ....................................

for full instruction please see : www.browneyedbaker.com

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