Ben, this sent me down a deep rabbit hole, looking for the chocolate sheet cake recipe from Cappy’s restaurant in San Antonio. My college roommate waitressed there for a few years, and we would eat that damn leftover sheet cake religiously for breakfast. (Lamenting my college metabolism!) I will be making this over the weekend, so thanks for sharing the recipe - and for helping me unearth that memory. I refuse to thank you for the calories!
Absolutely! In an old San Antonio Express article. They weren’t shy about handing it out because nothing was as blissful as being in their restaurant and getting a slice of just-out-of-the-oven cake topped with melting vanilla ice cream.
I'm so excited to try this! ❤️🤎 I love your recommendations and I've gotten both the church cake Cheryl Day book and Alison Ronan's Dining In book and love them.
I always scroll to the recipe, when a cake is recommended, to peep if there is buttermilk. If it's there I'm 100% in and definitely read the story preceding more closely. Do you have an ingredient like that, that you look for?
It's possible cakes are just as good w/o it, but ever since I watched Cat Cora make her Red Velvet cupcakes on GMA like 20 years ago, I've been convinced the secret to life changing cakes is buttermilk. People have been raving about this recipe since then and always request it! I should write it down, I'm always amazed the site is still available after all this time:
Ooh thank you for this rec! I will have to try it.
When I see buttermilk in a recipe I am optimistic about it. And when there’s an oil base (as opposed to butter) I almost always know it’ll be a “banger,” as the kids say.
Oh ok oil ... thanks for the tip! I hadn't noticed this before and now I'll pay closer attention.
Also re: cupcakes, the real whipping cream to make the frosting, instead of butter, totally elevates! It just becomes a strange storage sitch bc the cream needs to be kept somewhat cool so it doesn't melt but also who likes a cold cupcake? (Not me) I'm always trying to somehow keep the whipped cream topping solid with the cakes somewhat at room temp.
Ben, this sent me down a deep rabbit hole, looking for the chocolate sheet cake recipe from Cappy’s restaurant in San Antonio. My college roommate waitressed there for a few years, and we would eat that damn leftover sheet cake religiously for breakfast. (Lamenting my college metabolism!) I will be making this over the weekend, so thanks for sharing the recipe - and for helping me unearth that memory. I refuse to thank you for the calories!
Did you find the recipe?
Absolutely! In an old San Antonio Express article. They weren’t shy about handing it out because nothing was as blissful as being in their restaurant and getting a slice of just-out-of-the-oven cake topped with melting vanilla ice cream.
but the real question is... have you tried serving the cake deconstructed?
This cake looks amazing - you should definitely send the recipe to Jono.
This looks delicious—will definitely try it. You are a treasure, Ben. Wish I knew you IRL!
Just made it. So good! And thank you Ben for including the ingredients measurements in the metric system 😁
I now put coffee in any chocolate cake or brownie recipe. It adds a whole nother level.
I swear, upping the brown sugar ante is the new secret to an exceptional baked good! Can’t wait to try this recipe!
I'm so excited to try this! ❤️🤎 I love your recommendations and I've gotten both the church cake Cheryl Day book and Alison Ronan's Dining In book and love them.
I always scroll to the recipe, when a cake is recommended, to peep if there is buttermilk. If it's there I'm 100% in and definitely read the story preceding more closely. Do you have an ingredient like that, that you look for?
It's possible cakes are just as good w/o it, but ever since I watched Cat Cora make her Red Velvet cupcakes on GMA like 20 years ago, I've been convinced the secret to life changing cakes is buttermilk. People have been raving about this recipe since then and always request it! I should write it down, I'm always amazed the site is still available after all this time:
https://abcnews.go.com/amp/GMA/Recipes/story?id=3338223&page=1
Ooh thank you for this rec! I will have to try it.
When I see buttermilk in a recipe I am optimistic about it. And when there’s an oil base (as opposed to butter) I almost always know it’ll be a “banger,” as the kids say.
Oh ok oil ... thanks for the tip! I hadn't noticed this before and now I'll pay closer attention.
Also re: cupcakes, the real whipping cream to make the frosting, instead of butter, totally elevates! It just becomes a strange storage sitch bc the cream needs to be kept somewhat cool so it doesn't melt but also who likes a cold cupcake? (Not me) I'm always trying to somehow keep the whipped cream topping solid with the cakes somewhat at room temp.
Omg that looks heavenly!