Thursday, July 1, 2010
Red, White & Blue
The calendar says ... July 1st. It's time to display more of my favorite colors. Of course, in another three days we celebrate the country's holiday ... Independence Day. So I thought it would be fun to share all things "red, white and blue" and "all-american" thoughts and ideas.
We are preparing to celebrate the holiday on Sunday at our youngest son's house, with a Bar-B-Que and watch fireworks from his newly built deck. He happens to live near a famous golf course that has a fireworks display each 4th of July.
One item that I will be contributing is a recipe for a chocolate sheet cake. I know that it's been around for some time and friends have their own version, but it is always a get cake for this type of occasion.
Maybe you will make one too!
Chocolate Sheet Cake
Step One: Bring to a boil, 2 sticks of margarine, 1 cup of water and 4 Tbsp. of cocoa. Set aside to cool.
Step Two: In a large bowl, mix 2 cups of sugar, 2 cups of sifted flour, 1 tsp. of baking soda, 2 eggs and 1/2 cup of sour cream. When "step one" is cool, add it to the bowl of dry ingredients and mix well. This can be mix by hand or with a hand mixer on a medium low speed. Grease a baking sheet with sides,(approximate size:15 1/2" x 10 1/2"). Spread the cake mixture into the pan. Bake at 350 degrees for about 20 minutes or until cake is done. (Check by inserting a toothpick in the center.)
ICING: Bring to a boil, 1 stick of margarine, 6 Tbsp. of milk and 4 Tbsp. of cocoa. Remove from heat and add 1 tsp. of vanilla and 1 box of confectioner's sugar. Blend it well to remove any lumps. Ice the cake while hot. For serving, cut into squares and ENJOY!