The Plucky Housewives

Chocolate Sheet Cake Another repost to archive, but a good repost.  I seem to be on a dessert theme right now.  I promise that next week that will change!  We will be done with the reposting and onto the new recipes.  Besides, my weekend is scheduled with cooking and photo shoots!   This recipe is another family recipe that my mom found, changed up and made her own (nothing new, right? ).  It is the standard for all large family functions.  Sheet cake and peanut butter chocolate chip oatmeal cookies (Ill post those next week as well).   Its fool proof.  My girls were 10 and 11 when they first learned how to make this cake and I think by now they have the recipe memorized.   Its just good food! 2 c Flour 2 c Sugar 2 sticks of butter/margarine 1/4 c cocoa powder 1 c water 1/2 c buttermilk 1 t baking soda 2 eggs, slightly beaten 1 t vanilla Sift flour and sugar into large bowl. In saucepan on medium heat, bring water, cocoa powder ...

Pound cake:  Its roots go back to Great Britain and the 1700s.   Its first cookbook appearance was in 1796 in American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons.  Since then, this wonderfully yummy cake has been adapted by everyone, to suit any need.  Why was it called pound cake?  Traditionally, it contained a pound each of butter (4 sticks) , flour (3 cups) , sugar (2 cups)  and eggs (6 whole).     The Brits added extra eggs and dried fruits, such as currants or raisins.  The French kept the original ratio, but added chocolate or lemon juice.  In the southern US, its pretty much in its original form,  except sour cream has been added in place of some of the butter.  When I was getting married, my cousin Suzanne gav...