Pismo Cake

When I was a little girl, my family didn't take an abundance of vacations.

However, once a year, during summer break,

we would load up the car and head to the beach.

Not just any beach, Pismo Beach!

We stayed in a variety of places, but the one I remember most was a little hotel with a

tiny kitchen

that overlooked the sand and water.

Mom, Dad, Big Brother,

Little Brother,

and me.

All crammed in this hotel room and loving every single minute of it!

We were just a staircase away from the sand.

What a life!

I don't know exactly when this Chocolate Cake

became a "regular" on our trips,

but I know it was requested that Mom take it every year,

and interestingly enough, I don't remember having it any other time.

This cake was aptly named "Pismo Cake" because we didn't know what the proper name was. We just knew we wanted it there with us each summer!

We have since learned it is most like a

"Texas Sheet Cake" or a "Cookie Sheet Cake",

with variations here and there.

So, my friends, here is an easy, unpretentious, beautiful,

delicious-with-a-scoop-of-vanilla-ice-cream cake

that you will enjoy making as well as eating!

Mix together in large bowl:

2 cups flour

2 cups granulated sugar

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

In small saucepan bring to a boil while stirring often:

1 stick (1/2 cup) butter

1 cup water

1/2 cup shortening

4 Tbs cocoa

In separate bowl, while above mixture is heating, mix together:

1/2 cup sour cream

2 beaten eggs

1 tsp vanilla

Pour:

Melted mixture from pan into dry ingredients and mix together

Now, pour egg/sour cream/vanilla mixture into batter and mix.

Pour into greased jelly roll pan.

Bake:

350 Conventional Oven

or

320 Convection Oven

for 25 minutes

Make icing while cake is baking.

Icing:

In small saucepan mix together and bring to a boil

1 cube butter

6 Tbs evaporated milk

4 Tbs cocoa

After it boils, remove from heat and add:

2 cups (1 box) powdered sugar

1 tsp vanilla

Let cake sit for 5 minutes after removing from oven.

Pour icing slowly over top.

Don't panic. Icing will be runny.

Let rest for 30 minutes to an hour before cutting.

Then cut and enjoy!

(Don't forget to share)

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