Take the Cake

Dressed up or right in the pan, these sweet treats are made to travel.

When I asked fellow editors and foodies what the quintessential sheet cake is, chocolate was one emphatic response. Others swooned over the idea of coconut with lots of frosting. all this only reinforced what I already knew: Everyone loves a sheet cake. They're perfect for casual gatherings because they truly are quick, simple, and easy to transport.

Here we offer some basic recipes, including a classic Mississippi Mud Cake-a luscious combination of chocolate, pecans, and marshmallows. Test Kitchens Professional Rebecca Kracke Gordon carefully tested each of these recipes and offers her tips.

MISSISSIPPI MUD CAKE

MAKES 15 SERVINGS

PREP: 20 MIN., BAKE: 30 MIN.

The women of Huffman United Methodist Church in Birmingham used this recipe for the church's 125th anniversary celebration. Of the 100 cakes made, there wasn't any left over.

1 cup butter, melted

2 cups sugar

½ cup unsweetened cocoa

4 large eggs, lightly beaten

1 teaspoon vanilla extract

1/8 teaspoon salt

1 ½ cups all-purpose flour

1 ½ cups coarsely chopped pecans, toasted

1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting

WHISK together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- × 10-inch jellyroll pan.

BAKE at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

NOTE: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.

Chocolate Frosting:

MAKES 2 CUPS

PREP: 10 MIN.

1 (16-ounce) package powdered sugar, sifted

½ cup milk

¼ cup butter, softened

1/3 cup unsweetened cocoa

BEAT all ingredients at medium speed with an electric mixer until smooth.

COCONUT SHEET CAKE

MAKES 12 SERVINGS

PREP: 15 MIN., BAKE: 45 MIN., FREEZE: 30 MIN.

3 large eggs

1 (8-ounce) container sour cream

1/3 cup water

1 (8.5-ounce) can cream of coconut

½ teaspoon vanilla extract

1 (18.25-ounce) package white cake mix

Coconut-Cream Cheese Frosting

BEAT eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- × 9-inch baking pan.

BAKE at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.

SPREAD Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.

NOTE: If desired, cake can be baked in 1 greased and floured 15- × 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.

Coconut-Cream Cheese Frosting:

MAKES 4 CUPS

PREP: 10 MIN.

The frosting is very thick.

1 (8-ounce) package cream cheese, softened

½ cup butter or margarine, softened

3 tablespoons milk

1 teaspoon vanilla extract

1 (16-ounce) package powdered sugar, sifted

1 (7-ounce) package sweetened flaked coconut

BEAT cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.

JULIE STEIN

BIRMINGHAM, ALABAMA

STRAWBERRY-LEMON SHEET CAKE

MAKES 15 SERVINGS

PREP: 25 MIN., BAKE: 30 MIN.

Angie Beachy's divine cake layers inspired us to bake in a jellyroll pan, and then stack the halves with a simple strawberry-lemon filling.

2 cups cake flour

1 ½ cups sugar

2 teaspoons baking powder

½ teaspoon salt

3 large eggs

¾ cup whole milk

½ cup vegetable oil

¼ cup butter, melted and cooled

1 tablespoon grated lemon rind

1 tablespoon fresh lemon juice

Strawberry-Lemon Filling

1 ½ cups whipping cream

6 tablespoons sugar

LINE a lightly greased 15- × 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.

COMBINE cake flour and next 3 ingredients in a large bowl.

WHISK together eggs and next 5 ingredients in a medium bowl until blended; whisk into dry ingredients just until blended. Pour batter into prepared pan.

BAKE at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto a wire rack, and remove parchment paper; let cool completely. Transfer cake to a large cutting board.

CUT sheet cake in half to make 2 squares. Place 1 cake layer on a serving plate; spread top with half of Strawberry-Lemon Filling. Top with remaining cake layer. Spread remaining filling over top.

BEAT whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spoon into a 1-gallon zip-top plastic freezer bag, press whipped cream into one corner of bag removing excess air, and snip a ¼-inch hole in corner of bag. Pipe whipped cream vertically onto cake sides.