Photo taken w/cake resting on the grass just before said cake and I got into the car to go to bridge night.
It's all Lauren's fault. Totally and completely. She knows I don't bake, but based on the fact I made that other cake that turned out to be a yummy success, she sent me the following email: "Hey Baker Lady. Bake this!" Never one to shy away from a challenge, and knowing bridge night was next evening and I'd have a captive audience of ladies that love their sweets, I told Miss LaLa her cake was forthcoming! Though I call this ~Sawdust Cake~, it's actually called Cornmeal Buttermilk Cake. Lauren found the recipe on the Tasty Kitchen website and the gal that posted it there got the recipe from Kelly's website. Whatever, it is one delicious cake!
Both the previous recipes called for it to be baked as a layer cake. Because I was taking it with me, I baked it in a 9 x 13 pan that had a handy dandy carrying cover (um...I also have no round cake pans). Don't think that made a bit of difference to the wonderful flavor!
This is a very sturdy cake, quite different from the texture of most, but delicious none the less. Enjoy!
The Decidedly Not T'nG: (oh dear, this decidedly not T'nG cannot become a habit!!):
For the cake:
1 3/4 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup packed brown sugar
8 tablespoons unsalted butter, melted
1 cup buttermilk
1 teaspoon vanilla
4 eggs at room temp.
Heat oven to 350º and spray a 9 x 13 pan with non-stick cooking spray. In a large bowl sift together the flour, cornmeal, baking powder and soda, salt, sugar and brown sugar. In a medium bowl whisk together the butter, buttermilk, vanilla and eggs until well combined.
Pour the wet ingredients into the dry and mix until there are no large lumps of flour remaining. A few small lumps are fine. Pour the batter into the pan and bake for 25 - 30 minutes, or until the cake pulls away from the side of the pan and a stuck-in toothpick come out clean. Cool in the pan on a rack. (I waited till it was cool, covered it and refrigerated it overnight. It was iced the next afternoon.)
For the Frosting:
4 oz. semi-sweet chocolate, melted (follow box directions)
2 sticks butter at room temperature
1 teaspoon vanilla
1/4 cup cocoa powder
4 1/2 - 5 cups powdered sugar
In a large bowl, cream together the melted chocolate and butter until smooth and creamy. Add in the vanilla, cocoa powder and powdered sugar (powdered sugar a bit at a time) and begin mixing. Slowly add in the buttermilk until the frosting reaches your desired spreading consistency. If the frosting is stiff (mine was), add a but more buttermilk until the right consistency is reached. Frost the cake.
(Note: I knew this was going to be too much frosting for a sheet cake, but there really is no way to halve this recipe. So...I made the whole amount and told my hubs there were left-over and to enjoy. Let's just say, he took me at my word, (though I did throw some away. Not much, but some.)
A slice after the icing had melted in our 98º day, but you can see the denseness!
'till we feast again!