Spring is certainly in the air, and we are probably all itching to be outdoors. I love seeing my neighbors out and about again. And when the West Texas wind isn’t making an appearance, it’s nice to enjoy the backyard, parks, and going to the lake.
My family always seems to make food a big part of our outings. Taking a drive, even when the weather isn’t lovely, and stopping for a roadside picnic is always nice. And food just seems to taste better on an outing like that.
I remember times as a child when we would have huge family reunions in a large park, or at the lake. It was all about kids running and screaming, with moms and dads relaxing on quilts strewn about under the trees. My mom, grandmother and aunts would be setting the tables with salads and desserts, and perhaps some of the men would be grilling hotdogs, or slicing a smoked brisket or ham.
Food, and the experience around it, are part of the ties that bind us as a family, and with friends and neighbors, as we come out of hibernation. And recipes like this one will help to create the memory of that experience, as it will certainly be enjoyed.
This cake works well for transporting. It’s not a layer cake, or precarious in any way. I have a jelly roll pan fitted with a raised plastic lid that is absolutely perfect for this type of cake.
When you get out to enjoy the weather, make the experience even better with a slice of Picnic Sheet Cake, even if you’re just out sipping a cup of coffee or a glass of ice tea on the back porch. Soak up the experience and enjoy food made fresh!
Picnic Sheet Cake
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup water or coffee
½ cup butter, plus some to grease the pan
½ cup shortening
3 tablespoons cocoa
2 eggs, beaten
½ cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease a jelly roll–size baking pan, (approximately 1 x 11 x 15-inches).
Whisk flour, sugar, baking soda and salt together in a large mixing bowl. Set aside. In a medium saucepan, heat water or coffee, butter and shortening over medium heat until butter and shortening are melted. Pour mixture into the dry ingredients and whisk until combined. Add eggs, buttermilk and vanilla and whisk until well blended. (An electric mixer may also be used.)
Pour batter into prepared pan and bake in preheated oven for 20 to 25 minutes until a toothpick placed in the center comes out clean. Top with icing while cake is still hot.
ICING:
1/3 cup plus 1 tablespoon milk
4 tablespoons butter
2 tablespoons cocoa
1 teaspoon vanilla extract
2 cups powdered sugar
3/4 cup chopped pecans
Place milk, butter, and cocoa in a large saucepan. Heat over medium heat until butter is melted. Remove from heat and add vanilla. Gradually whisk in the powdered sugar. Stir in pecans.
Pour icing over cake while cake is still hot. Spread evenly with a spatula. Makes about 16 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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