Just For You

Wow. So I'll be the first to admit, we're not being very good bloggers. Here's the thing-(in our defense, sad as this defense may be), we've been running non-stop since last August. As soon as we got the go-ahead for a new album, we started working on it. The minute that was over we were rehearsing and writing for Time Out for Women. And then we started PERFORMING at TOFW. Oh, and then the album released so there was a lot of work for that. In the middle of all that, we were still doing firesides and rehearsals. So as soon as our last Spring tour was over, Whit was off on vacation and then Soni took her turn and we just mentally...checked out. Is that sad? We didn't have anything booked, so we just took time to enjoy our kids, reconnect with our hubbies, and apologize to all the friends we've blown off the last few months.

This month I think I got sunburned twice, made cookies at least 6 times, planted my garden, put together a garage sale, and READ A BOOK. I can't remember the last time I was able to do that. So it's been nice. But now it's time to apologize to all our Mercy River friends. And to help make amends, I am passing on a recipe. And it's a GOOD recipe-the kind you can make and take to BBQs and Potlucks and people will be tripping over themselves to get to it. They may threaten the life of you and your loved ones if you don't share the recipe. So consider yourself warned. (Of course, you are under no obligation to share it. It's up to you. ;) Enjoy!

Texas Sheet Cake

Serves 24

Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

Cake
2	cups all-purpose flour
2	cups sugar
1/2	teaspoon baking soda
1/2	teaspoon salt
2	large eggs plus 2 yolks
2	teaspoons vanilla extract
1/4	cup sour cream
8	ounces semisweet chocolate , chopped
4	tablespoons unsalted butter
3/4	cup vegetable oil
3/4	cup water
1/2	cup Dutch-processed cocoa powder
Chocolate Icing
8	tablespoons (1 stick) unsalted butter
1/2	cup heavy cream
1/2	cup Dutch-processed cocoa powder
1	tablespoon light corn syrup
3	cups confectioners' sugar
1	tablespoon vanilla extract
1	cup toasted pecans , chopped

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

Soo...do you forgive us? xo

Brooke