Blondie Sheet Cake With Maple Frosting
Thursday, August 17, 2017 at 9:15AM
Mark Scarbrough in Desserts, blondie, chocolate chips, maple frosting, sheet cake

To celebrate the up-coming publication of our new book, ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES, we developed this exclusive recipe for our podcast and website, a recipe that's not in the book but in the spirit of the book (if that makes any sense).

You really should tune in to the podcast episode. Promise to make you laugh! And we'll give you tips and hints for making this cake a success every time. (Bonus hint: the right pan.)

Listen to the podcast

Get in line to get your copy of the book! You can order it in advance

Or you can wait until we're on QVC with the book on the evening of September 20th!

Until then--and as we said, to celebrate--here's an original sheet cake recipe.

BLONDIE SHEET CAKE WITH MAPLE FROSTING

For the sheet cake

For the frosting 

To make the sheet cake

1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously coat the inside of a 13 x 18-inch lipped sheet pan with nonstick baking spray (the kind with flour in the mix). Whisk the flour, baking powder, and salt in a medium bowl until uniform.

2. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both sugars in a large bowl at medium speed until light and fluffy with very little graininess left, 6 - 8 minutes. Beat in the eggs one at a time, then beat in the egg white and vanilla.

3. With the mixer at low speed, beat in the flour mixture just until there are no dry pockets left. Add the chocolate chips and pecans; beat at low speed just until uniform. The batter will be quite stiff. Dollop the thick batter all around the prepared pan. Then use a silicone spatula or your cleaned but still damp fingers to spread the blobs into an even cake. Smooth the top of the batter with an off-set spatula.

4. Bake until lightly browned and firm, until a toothpick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 25 to 30 minutes. Cool in the pan on a wire rack room temperature, about 1 1/2 hours.

To make the frosting

5. Melt the butter in the maple syrup in a large saucepan set over medium-low heat; continue heating until hot but not bubbling. Remove the pan from the heat; whisk in 3 cups confectioners’ sugar until smooth. Continue whisking in more confectioners’ sugar in 2-tablespoon increments until the glaze is thick but will drizzle off the whisk. Drizzle or even pipe (as we did in the picture) this mixture evenly over the cake. Set aside for at least 20 minutes so the glaze sets before serving.

Article originally appeared on bruceandmark (http://www.bruceandmark.com/).
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