#CoronaCooking: Emergency Sheet Cake

The fact of the matter is that sometimes you really NEED dessert, and when those times happen during a pandemic, satisfying the urge is not as easy as slipping out to the store to pick up a pint of Talenti or Ben & Jerry’s or what have you. Emergency sheet cake to the rescue: it can basically be made from what you already have in your pantry, and takes less than an hour from start to finish. And the best part? A completely moist, chocolatey cake that is as perfect in texture as one from a box but tastes infinitely better. Top with anything or nothing. This magic recipe is from Valerie’s Kitchen.

Emergency Sheet Cake

Servings: that’s between you and your god

2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk (or put 2 TB lemon juice in a one cup measure and fill the rest with milk)
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup very hot water

1. Preheat oven to 350 F. Coat a 13" x 9" baking dish with non-stick cooking spray or grease it with a little butter or oil.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using an electric hand mixer, beat in eggs, buttermilk, oil, and vanilla. Add hot water and mix until combined. Batter will be quite thin.

3. Pour batter into prepared baking dish. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.