In this classic American dessert, a chocolate buttermilk sheet cake is baked in a jelly roll pan and topped with a chocolate buttermilk icing and toasted pecans.
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Good quality white chocolate chips melt into this buttery cake, spiked with roasted macadamia nuts and a bittersweet-and-salty caramel drizzle.
High quality chocolate, chipped by hand, is the secret to this delicious cake.
The cake clocked in at a little less than half an hour from start to finish, icing and all. There's no messing with a sifter, or even bringing butter to room temperature. This recipe from The Pioneer Woman Cooks seems like the antithesis of every established rule of baking. It's just so easy.