Prairie State Sheet Cake

Illinois reader Kay E. requested a recipe conversion for her beloved prairie sheet cake. This delightful chocolate cake recipe has been in her family for generations. Being from the Empire State, not the Prairie state, I wanted Kay to describe this cake. This is what she told me, "Prairie cake should be flat, just like the state. In fact, the icing is poured over the cake while it is still hot to ensure the finished cake stays really flat--even when iced. I used to bring this cake to potlucks, church suppers and holiday dinners. There was never a crumb left."

After a few tries, I successfully converted this family recipe. I understand why there were never any crumbs left to Kay's cake. It's scrumptious. One note: Kay's original recipe calls for a 10x15 inch jelly pan. She's right. This pan produces a nice flat cake. However, I know that not everyone owns a 10x15 inch pan. If you don't have a jelly roll pan, you can use a 9 x13 inch pan. The cake is a little higher, but it tastes just as good!

Thanks Kay for the recipe . . . (to read the remainder of this article, please log in below.)