Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Click here.

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. Click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

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    Devil's Food Sheet Cake with Chocolate Butter Frosting

    If you listened to our podcast, you know the Texan among us loves his sheet cakes. They serve crowds; they're made in 11 x 17-inch rimmed baking sheets. They also offer the perfect frosting-to-cake ratio.

    Listened yet? No? The podcast is here in iTunes. Or you can listen to it in your browser here. Or you can follow the link at the bottom of this page to the podcast on our platform.

    This cake's pretty easy: a cocoa-laced batter that's baked it in no time (sheets cakes are thin!) and paired with a rich frosting, a butter frosting. (We'll never call it a buttercream again. Promise!)

    This recipe comes from our 900-recipe tome, THE ULTIMATE COOK BOOK, which you can see more about by clicking that link right back there embedded in the title of the book. And if you want one of those fancy off-set spatulas Bruce went on and on (and on and on) about during the podcast, check out this link.

    Okay, let's get baking!

    Devil's Food Sheet Cake

    • 2/3 cup sifted unsweetened cocoa powder
    • 1 cup boiling water
    • 2 cups plus 2 tablespoons cake flour plus additional for dusting the pan
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 3/4 cups sugar
    • 12 tablespoons (1 1/2 sticks) cool unsalted butter, cut into chunks, plus additional for greasing the pan
    • 3 large eggs, at room temperature
    • 1/2 cup regular or low-fat sour cream (do not use fat-free)
    • 2 teaspoons vanilla extract

    1. Place the cocoa powder in a small bowl, whisk in the boiling water until smooth, and cool for 10 to 15 minutes.

    2. Position the rack in the center of the oven; heat the oven to 350°F. Lightly butter an 11 x 17-inch baking pan; dust it with flour, making sure it’s evenly coated before shaking out the excess.

    3. Whisk the flour, baking soda, and salt in a medium bowl; set aside.

    4. Using an electric mixer at medium speed, beat the sugar and butter in a large bowl until smooth, creamy, and velvety, about 5 minutes.

    5. Beat in the eggs one at a time, scraping down the bowl after each addition and making sure each has been thoroughly incorporated before adding the next. Beat in the sour cream, vanilla, and cocoa mixture until smooth.

    6. Turn off, scrape down, and remove the beaters. Fold in the flour mixture with a rubber spatula until moistened, no dry pockets or patches visible throughout the batter. Pour and scrape the thick batter into the prepared pan, spreading it gently out to all the corners and edges. Rap the pan against the counter a couple of times to knock out any air pockets and even out the batter.

    7. Bake until a toothpick or cake tested inserted into the center of the cake comes out clean, 15 to 20 minutes. Set on a wire rack until room temperature, 1 1/2 to 2 hours, before frosting (see below). (To store the cake, do not frost it. Once cooled to room temperature, seal it in plastic wrap and refrigerate for up to 3 days; allow it to set out at room temperature for 20 minutes before frosting.)

    Chocolate Butter Frosting

    • 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature
    • 6 ounces chopped bittersweet or semisweet chocolate or semisweet chocolate chips, melted and cooled
    • 1 1/2 tablespoons heavy cream
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 3 to 4 cups confectioners’ sugar

    1. Beat the butter, melted chocolate, cream, vanilla, and salt in a large bowl with an electric mixer at medium speed until soft and creamy, about 2 minutes.

    2. Add 1/2 confectioners’ sugar and beat at low speed, adding less and less confectioners' sugar with each addition, until the mixture is a soft, spreadable, and smooth frosting. Spread evenly over the top of the cake with an off-set or rubber spatula.

    Devil's Food Sheet Cake

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