Real Food Real Kitchens is a cooking series that goes into the real kitchens of everyday people and tells the story of a dish and the family and culture that bring it to life. Watch it on HULU. The series was created by Writer/ Producer Craig Chapman.
Now you can also have the The Real Food Real Kitchens: New York cookbook. The cookbook, based on the hit HULU series, takes you in to the lives and homes of families from all five boroughs of New York City to learn how to make their traditional family recipes. The book not only teaches you traditional family recipes but also tells the story of the family and culture that bring it to life.Real Food Real Kitchens: New York Cookbook is available now at BN.com and Amazon and in bookstores everywhere!
TEXAS SHEET CAKE
CAKE INGREDIENTS
2 sticks of salted butter
6 Tbsp. of unsweetened cocoa powder
1 Tbsp. baking soda
1/2 cup buttermilk
2 eggs
2 cups flour
2 cups sugar
1 tsp vanilla extract
DIRECTIONS
Pre-heat oven to 350 degrees
In a small pan on medium heat, melt butter then add cocoa powder and stir thoroughly together.
In a bowl, add eggs, buttermilk, and vanilla and mix until are ingredients are blended well with no lumps.
In a separate bowl, mix baking soda, flour and sugar together well.
Make a well in the center of the dry ingredients and slowly mix in butter and cocoa powder mixture.
Mix wet ingredients with dry ingredients and mix thoroughly to create cake batter.
Spray a sheet pan with non-stick cooking spray.
Evenly distribute batter in sheet pan.
Place in oven and bake for approximately 25 minutes. You should be able to insert a toothpick and have it come out clean when it is done.
FROSTING INGREDIENTS
2 1/2 cups powdered sugar
1 stick of salted butter
6 Tbsp. buttermilk
4 Tbsp. unsweetened cocoa powder
1 tsp vanilla extract
Crushed pecans
DIRECTIONS
Melt butter in a medium pan on medium heat.
Mix in cocoa powder.
Mix in buttermilk.
Mix in vanilla extract.
Slowly incorporate powdered sugar and stir until there are no lumps.
Evenly distribute over finished cake.
Top with pecans to taste.
Let cool then serve.