Cake
Nonstick baking spray or vegetable shortening, for the pan
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed dark brown sugar
1/2 teaspoon kosher salt
1/2 pound salted butter
1/4 cup natural unsweetened cocoa powder
1 cup cola (not diet)
1 teaspoon baking soda
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature, lightly beaten
1 teaspoon pure vanilla extract
Frosting
12 tablespoons (1 1/2 sticks) salted butter, at room temperature
1/2 cup natural unsweetened cocoa powder, sifted
1/4 cup cola (not diet)
2 cups powdered sugar, sifted
In this episode, Jo makes the cake in a sheet pan. The recipe method here (and in “Magnolia Table Cookbook”) calls for a 9 x 13-inch baking pan. You can use either type of pan to achieve the same cake. (If using a sheet pan, make sure it is at least 1-inch deep.)
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