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A whole wheat sheet cake turns party worthy thanks to a fudgy frosting, raspberries and pistachios.
Preheat oven to 350 F. Lightly grease sides of 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set aside.
In a large mixing bowl whisk together flour, brown sugar, 1/3 cup cocoa powder, baking soda and salt. Add butter, yogurt, eggs and vanilla. Beat gently until dry ingredients are moistened and mixture resembles a thick paste. Now stir in the hot water, scraping sides of the bowl as necessary, just until batter is blended and smooth.
With a spatula scrape batter from the bowl into the prepared pan and spread it to make a thin even layer.
Bake 14 to 16 minutes or until a wooden pick inserted into the center comes out clean. Cool cake in the pan set on a wire rack for 10 minutes. Invert the cake out of the pan onto your work surface. Remove paper liner then carefully turn cake right side up. Cool completely.
While cake cools make the Fudgy Frosting. In the bowl of a stand mixer blend butter, cream cheese, and 1/2 cup yogurt. Add in powdered sugar and cocoa powder. Blend well then mix in the milk. Use more or less milk for desired consistency. Also, taste and adjust sugar and cocoa to your liking.
Cut the cake into three equal-sized rectangles. Put the first rectangle onto your serving platter. Thickly spread frosting the first piece of cake, top with half of the chocolate chips. Top that with a second piece of cake, and spread it with frosting. Sprinkle the remaining chocolate chips over that. Then top it with the last piece of cake. Frost top and sides of the cake. Sprinkle with pistachios and raspberries. Give the cake one last little drizzle of chocolate sauce if desired.
Recipe inspired by Better Homes & Garden’s February 2011 issue.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!