Texas Sheet Cake

Texas Sheet Cake {Sweet Pea's Kitchen}

Oh, hi guys! Long time no see. This past month was such a wild and crazy whirlwind of activity. We were gone for more days than we were home. From traveling to Arizona for a conference then heading to Columbus, Ohio to visit with family and friends, we are finally home and back to a normal routine with Little Sweet Pea. :)

To celebrate being back into the normal swing of things, I thought I’d bring you a recipe that will knock your socks off. Texas Sheet Cake. No joke, this recipe is one of the easiest recipes you’ll ever make.
Texas Sheet Cake {Sweet Pea's Kitchen}

You really can’t go wrong with chocolate cake, toasted pecans, and chocolate frosting. And since it’s so big, it’s the perfect dessert for parties and potlucks!

Texas Sheet Cake {Sweet Pea's Kitchen}

Timing is everything when it comes to a perfectly moist Texas sheet cake. As soon as the cake comes out of the oven, warm icing is poured all over creating three distinct layers of chocolaty goodness. After the  cake has cooled you have an icing layer, a fudgy layer where the icing and hot cake had mixed together, and a bottom layer of moist cake. Guaranteed to have everyone begging for more!

Texas Sheet Cake

Yield: Serves 24

Ingredients:

For the 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

For the 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

Directions:

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease an 18- by 13-inch rimmed baking sheet. In a large bowl combine flour, sugar, baking soda, and salt;set aside. In a another bowl whisk eggs and yolks, vanilla, and sour cream until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until combined. 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. Turn off heat and whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake with an offset spatula and sprinkle with toasted pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set. (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.

Source: Cook's Country February/March 2008

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