Friday, September 12, 2008

The Grace Cake

Grace Cake is also known as a Texas Chocolate Sheet Cake. Most of the recipes I post here are from my family, but this one has a lovely story that has nothing to do with me but everything to do with the Rev Gal Blog Pals. Read about it here, and then come back for the recipe. It is one fabulous cake. Thank you, Jody (Quotidian Grace) for this wonderful recipe.


Bring to a boil in a pan:

1 stick margarine
1/2 cup solid shortening
4 tablespoons Hershey's cocoa (NOT European style--only use the good old USA style)

Set aside to cool.

Sift together in a large bowl:

2 cups flour
2 cups sugar
1 teaspoon cinnamon

Pour chocolate mixture over the flour/sugar mixture.


2 well-beaten eggs
1 teaspoon vanilla
1/2 cup buttermilk that has 1 teaspoon baking soda dissolved in it.

Mix well and pour into greased 9x 13 pan. Bake in preheated oven at 350 degrees for 25 minutes. Do not overbake! Ice the cake as soon as it comes out of the oven.


Bring to a boil in a saucepan:

1 stick margarine
6 tablespoons milk
4 tablespoons Hershey's cocoa

Stir continuously until mixture thickens. Then remove from heat and add 1 teaspoon vanilla, a box of powdered sugar and 1 1/2 cups chopped pecans. You can omit the pecans, if you don't like nuts.

Pour hot icing over the cake and let it cool. This cake can be made ahead because it is actually better the next day!

There is also a more "summery" version that Jody tried and loved. Here it is, though I haven't made it yet.


1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts (Jody used slivered almonds and toasted them first.)

In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth.

Pour batter into a greased 10 x 15 x 1 inch baking pan.

Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Combine 1/2 cup butter or margarine and 1/4 cup milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and almond extract. Spread frosting over warm cake. Sprinkle nuts on top.

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