Food Network Magazine - (05)May 2020

Easy Sheet Cakes

MAY 2020 ●FOOD NETWORK MAGAZINE

German Chocolate
For the cake: Make Chocolate Cake.
For the frosting: Make Chocolate Frosting.
For the topping: Heat 1 cup half-and-half,
6 tablespoons butter, ¾ cup light brown sugar,
¼ cup golden syrup (such as Lyle’s), 3 egg yolks
and ¼ teaspoon salt in a medium saucepan over
medium heat, whisking constantly, until slightly
thickened but still runny. Pour over 1½ cups
each sweetened shredded coconut and toasted
chopped pecans in a bowl. Toss and let cool (it will
thicken). Meanwhile, frost the cake and refrigerate
until set. Top with the coconut-pecan mixture.

S’mores
For the cake: Pulse 12 graham cracker sheets and
¼ cup sugar in a food processor until finely ground.
Pulse in 6 tablespoons melted butter. Make
Chocolate Cake, pressing the graham mixture into
the prepared pan before adding the batter. Press
milk chocolate squares onto the warm cake.

For the frosting: Heat 4 egg whites, ⅔ cup sugar
and a pinch of cream of tartar in a heatproof bowl
set over a saucepan of simmering water, whisking,
until dissolved. Remove from the heat; beat with
a mixer on medium-high speed until stiff peaks
form. Spread on the cake; brown with a kitchen
torch (or under the broiler).

Cookies and Cream

For the cake: Make Chocolate Cake.

For the frosting: Make Vanilla Frosting;

beat in 12 lightly crushed chocolate

sandwich cookies. Frost the cake. Pour

¼ cup warm heavy cream over 2 ounces

chopped semisweet chocolate. Let sit

5 minutes, then whisk until smooth; let cool

completely. Drizzle over the frosted cake.