Dreams are made of this Texas sheet cake recipe! Moist, delicious cake with Texas sheet cake frosting that's out of this world. Chocolate sheet cake is heavenly.
Ingredients
For the Cake:
2cupsall-purpose flour
2cupssugar
1/2teaspoonbaking soda
1/2teaspoonsalt
2large eggs plus 2 yolks
2teaspoonsvanilla extract
1/4cupsour cream
8ouncessemisweet chocolate, chopped
4tablespoonsunsalted butter
3/4cupvegetable oil
3/4cupwater
1/2cupDutch-processed cocoa powder
For the Chocolate Icing:
8tablespoons1 stick unsalted butter
1/2cupheavy cream
1/2cupDutch-processed cocoa powder
1tablespoonlight corn syrup
3cupsconfectioners' sugar
1tablespoonvanilla extract
1cuptoasted pecans, chopped
Instructions
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.
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.
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.