Yum, cake . . .

Have I mentioned yellow cake with chocolate frosting is one of my vices? I craved it after my GD diagnosis, I had dreams of cake. I posted on Facebook. I bought boxes of cake mix in preparation for the day when I could, at long last, eat cake again.

I managed to hold off til the week before I went back to work, when I finally had time to make a cake. I was going to use the canned frosting to ice said cake. And then I got a wild hair up my butt, and remembered I USED. TO. MAKE. ICING!

  A few years ago, someone posted a Texas sheetcake recipe and I stole the icing part of it. It helps that they said the cake was more like a brownie, and I am not that big of a brownie fan, but do I ever love chocolate icing. And so, for a month or so, I became a yellow cake with chocolate icing FIEND. I made cakes all the time, just for the icing. I even made poke cakes to deliver the icing faster. (And, to think, I wonder why I gained so much weight. Whoda thunk?) And then I had a doctor's appointment, the scale measured over 200 pounds, the nurse said, "You're considered . . . obese," with that "obese" word in the same whisper that my relatives use for "the di-ah-beet-us", you know, that shamed stage whisper, followed by a sorrowful headshake, and I screamed and opted out of making homemade icing.

But I am not over 200 pounds now, and I wanted to eat cake. With homemade cooked icing, and not just any icing. Texas sheetcake icing!

And I made it.

I slightly overcooked it for the first cake--I think I was trying to close snaps on a sleeper for a certain little lady. It was good, but not great. But I ate it anyway. Because even good icing is better than no icing.

We had a family reunion this weekend. I made the icing again. I did make a mistake and let Left-brain pick the cake. He chose white cake. Left-brain is never allowed to choose the cake again--there is something about this icing that hollers for yellow cake, white cake is too dainty for it. But he redeemed himself by telling me to mix the melted chocolate with the powdered sugar in the blender, which, frankly, is GENIUS!

I thought I would share the recipe here today, since it is yummy. I didn't remember the recipe from my cake-making days, so I did have to google it. This is the best one I found, courtesy of  Cooks.com.:


TEXAS SHEET CAKE FROSTING

Read more about it at www.cooks.com/rec/view/0,166,155164-247199,00.html

Content Copyright © 2012 Cooks.com - All rights reserved.



1/2 c. butter

6 tbsp. milk

4 tbsp. cocoa

1 tsp. vanilla

1 c. chopped pecans

2 c. powdered sugar



Bring butter, milk and cocoa to rapid boil. Pour ingredients into mixing bowl; add vanilla and powdered sugar; mix well. Add pecans and mix well. 

I did make slight modifications. I don't like nuts that much, so left those off. They interfere with the chocolate delivery and we can't have that. But use them if you want. I did find out that you shouldn't stir the butter,milk and cocoa while it's coming to the boil, it doesn't work too well. It burns if you are lucky, separates into NASTINESS if you aren't. And then when you mix it with the sugar, blend it in the blender til the lumps of sugar break up.  Pour onto cake when the cake cools. You need a real cake pan though, the aluminum ones from the store don't hold the icing in, and it makes a mess, unless you enjoy licking your counters. Then let it set up, and enjoy.