Food Network Magazine - (05)May 2020

Easy Sheet Cakes

Chocolate-Pistachio
For the cake: Make Chocolate Cake, replacing
¾ cup of the flour with ¾ cup finely ground
pistachios; add ½ teaspoon ground cardamom.

For the frosting: Make Chocolate Frosting,
replacing 1 stick butter with ½ cup tahini; use
only a pinch of salt. Frost the cake and top with
chopped pistachios.

Chocolate—Salted Caramel

For the cake: Make Chocolate Cake; stir ¼ cup

bourbon into the batter (optional).

For the frosting: Heat ¾ cup sugar and ¼ cup water

in a medium saucepan over medium-high heat,

swirling the pan, until deep amber, 6 to 8 minutes.

Carefully add 2 cups heavy cream. Simmer, stirring,

until smooth. Remove from the heat and stir in

4 tablespoons butter; pour over 8 ounces chopped

semisweet chocolate and ¼ teaspoon salt in a bowl.

Let sit 2 minutes, then stir until smooth. Chill until

thickened, 2 hours. Beat with a mixer on low speed

until thick and fluffy, 1 minute (do not overbeat).

Frost the cake and top with flaky salt.

Mint Chip

For the cake: Make Chocolate Cake.

For the frosting: Make Vanilla Frosting,

using only 1 teaspoon vanilla and adding

1 teaspoon peppermint extract. Tint with

green food coloring. Stir in ½ cup mini

chocolate chips. Frost the cake and top

with more mini chocolate chips.

FOOD NETWORK MAGAZI NE • MAY 2020