Chocolatey Gooey Texas Sheet Cake

Chocolatey Gooey Texas Sheet Cake by FamilySpice.com

Well, like the story goes: Everything is BIG in Texas! And this cake keeps the legend going!

Now I was raised in Houston, Texas and I never heard of the Texas Sheet Cake. Boy, was I missing out! I found this in another handy issue of Cook’s County while looking for a brownie recipe to serve 40 kindergartners, 2 teachers and a dozen moms. Now, this isn’t a brownie, and it isn’t the traditional cake.

The key to the Texas Sheet Cake is pouring the warm, sweet and chocolatey icing over the hot cake, fresh out of the oven. As the cake cools, you are left with a nice iced top, a fudge-like layer where the icing and the hot cake have mixed together, and a bottom layer of moist and delicious chocolate cake. Topped with toasted pecans and paired with a glass of milk and it’s snack time, my friend.

As I have shared with you, today is the last day of school for my kidlets. So, I’ve been busy baking for my three children and their end-of-the-year classroom parties. As a result, I have developed a little cult following at school. After dropping my little one at the preschool, and the Coconut-Jam Thumbprint Cookies I made for her class (okay, for her teachers and the moms!), everyone kept staring at the giant aluminum foil covered baking sheet I was carrying.

“Whatchya got there?” they asked me.

I peeled the foil bake and got some “oooohs” and “aaaahs.”

I could tell they wanted a taste, so needless to say, the cake didn’t arrive to my son’s class fully intact. There was a small corner missing-in-action!

Texas Sheet Cake

Everything is big in Texas! This is a great recipe for a crowd. This chocolate cake has three different chocolate layers which results from pouring a sweet chocolate icing over the cake, still hot from the oven, and topped with toasted pecans. Recipe adapted from Cook's Country, February/March 2008

Ingredients:

  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, large
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 1/4 cup sour cream
  • 8 oz chocolate chips, semi-sweet, chopped
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 12 TBS butter, unsalted
  • 1/2 cup heavy cream
  • 1 cup cocoa powder, unsweetened
  • 1 TBS corn syrup, light
  • 3 cup powdered sugar
  • 1 TBS vanilla extract
  • 1 cup pecans, toasted & chopped

Directions:

  1. Adjust oven rack to middle position and preheat oven to 350ºF.
  2. Grease one 18" x 13" rimmed baking sheet.
  3. In a medium-sized bowl mix:
    • 2 cup all-purpose flour
    • 2 cup granulated sugar
    • 1/2 tsp baking soda
    • 1/2 tsp salt
  4. In a separate bowl whisk together:
    • 2 eggs, large
    • 2 egg yolks
    • 2 tsp vanilla extract
    • 1/4 cup sour cream
  5. In a double boiler, melt on medium heat until smooth, 3-5 minutes:
    • 8 oz chocolate chips, semi-sweet , chopped
    • 4 TBS butter, unsalted
    • 3/4 cup vegetable oil
    • 3/4 cup water
    • 1/2 cup cocoa powder, unsweetened
  6. Whisk chocolate mixture into flour mixture until incorporated.
  7. Whisk egg mixture into batter.
  8. Pour batter into prepared baking sheet.
  9. Bake until tooth pick inserted in center comes out, 18-20 minutes.
  10. Transfer to a cooling rack.
  11. About 5 minutes before cake is done, heat in a small saucepan over medium heat, stirring occasionally until smooth:
    • 8 TBS butter, unsalted
    • 1/2 cup heavy cream
    • 1/2 cup cocoa powder, unsweetened
    • 1 TBS corn syrup, light
  12. Turn heat off and stir in until smooth:
    • 3 cup powdered sugar
    • 1 TBS vanilla extract
  13. Spread warm icing evenly over hot cake.
  14. Sprinkle with:
    • 1 cup pecans , toasted & chopped
  15. Let cake cool to room temperature on a cooling rack, about 1 hour.
  16. Refrigerate until icing is set, about 1 hour.
  17. Cake can be wrapped in plastic and refrigerated for up to 2 days.
  18. Bring to room temperature before serving.
  19. Cut into 3" squares and serve.

Notes:

Serving Suggestions: Also great with walnuts, too.

Prep Time:

Yield: 36 servings

Cook Time:

Texas Sheet Cake  Detail

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