WHAT’S FOR DESSERT?

Texas Sheet Cake

/5
COOK TIME
20 mins
TOTAL TIME
20 minutes
SERVINGS

I’ve been diving into my mom’s old food magazines and I am finding so many treasures! I want to make everything! For some reason this Texas Sheet Cake stood out to me. It was from a Cook’s Illustrated magazine and it only had a small black and white photo but the description made me stop in my tracks. Here’s what it said- “an icing layer, a fudgy layer where the icing and hot cake have mixed together and a bottom layer of moist cake is the result.” What?? Sold. I’ve had Texas Sheet Cake before but I’ve never made it. I remember it being pretty good, but now I wanted to try it myself.

This recipe did not disappoint. If you like chocolate and I mean rich, moist, flavorful chocolate then you will LOVE this! I will be adding this to my go-to chocolate recipes. I had to get it out of my house because I kept going back to the kitchen to just take “one more tiny bite.” Half a pan later…..

Give this a go and let me know what you think! Have you guys had Texas Sheet Cake before?

Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Texas Sheet Cake

Prep time:   |  Cook time: 20 mins  |  Total: 20 minutes

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Ingredients

Cake Ingredients

2 cups all-purpose flour

2 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 large eggs, plus 2 yolks

2 teaspoons pure vanilla extract

1/4 cup sour cream

1 cup semisweet chocolate chips

4 tablespoons butter

3/4 cup vegetable oil

3/4 cup water

1/2 cup cocoa powder

Chocolate Icing Ingredients

1 stick butter

1/2 cup heavy cream

1/2 cup cocoa powder

1 tablespoon light corn syrup

3 cups powdered sugar

1 tablespoon pure vanilla extract

1 cup toasted pecans, chopped

Instructions

Cake Directions

  1. Preheat the oven to 350 degrees. Spray an 18 x 13 inch rimmed baking sheet with nonstick spray.
  2. In a large bowl, combine flour, sugar, baking soda and salt. Set aside. In a stand mixer, mix the eggs and yolks, vanilla and sour cream until smooth.
  3. In a microwave safe bowl, heat the chocolate, butter, oil, water and cocoa. Microwave 30 seconds at a time, stir after each time until mixture is smooth.
  4. Pour melted chocolate mixture into the flour mixture and whisk all together until combined and smooth. Pour this chocolate mixture into the egg mixture. Mix on low until just combined
  5. Pour batter into the prepared pan and bake for 18-20 minutes or until a toothpick comes out clean. Set aside.
  6. ICING DIRECTIONS: About 5 minutes before the cake is done, heat the butter, heavy cream, cocoa and corn syrup in a saucepan over medium heat, stirring occasionally until smooth.
  7. Remove from the heat and whisk in the powdered sugar and vanilla. Pour icing over the warm cake (important that the cake is still warm). Spread icing over the hot cake and then sprinkle pecans over the top. Set aside to cool completely.
  8. Toasting pecans- While oven is at 350 degrees, spread pecans on a baking sheet and toast for a few minutes. Watch carefully so not burn them. Remove and sprinkle over the icing.

 

 

Original recipe from Cook’s Illustrated

Notes

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