Sunday, March 6, 2011

Texas Chocolate Sheet Cake

This recipe comes to us from Ree, The Pioneer Woman.  Most southerners have a sheet cake recipe.  I've never heard of it until coming across Ree cookbook. This cake is absolutely amazing.  It is so moist and the icing makes it taste like a fudge brownie with nuts.  Hubby called it brownie. It is baked in a HUGE pan, which is where the Texas part comes in.  Everything is bigger in Texas right?  I made it in a 17X11 inch pan which I think a 18x12 would be better.  When pouring the icing, I had a little spillage. This awesomly delicious cake will be making regular appearances around our house.

Texas Chocolate Sheet Cake
adapted from The Pioneer Woman Cooks: Recipes From an Accidental Country Girl

For the Cake:
2 Cups All Purpose Flour
2 Cups Sugar
1/4 tsp Salt
1/2 Buttermilk (See Note)
2 Large Eggs
1 tsp Vanilla Extract
1 tsp Baking Soda
2 Sticks Butter
4 Heaping Tbsp Cocoa Powder

For the Icing:
1 3/4 Cups Butter
4 Heaping Tbsp Cocoa Powder
6 Tbsp Milk
1 tsp Vanilla Extract
3 1/2 Cups Powdered Sugar
1/2 Cup - 1 Cup Finely Chopped Pecans

Preheat oven to 350 Degrees F.  In a large bowl, combine the flour, sugar, and salt.  Stir together and set aside.  In another bowl, whisk together buttermilk, eggs, vanilla and baking soda and set aside.  In a medium saucepan, melt butter and add the cocoa.  Whisk together to combine.  Meanwhile, bring 1 Cup  water to boil.  When the butter is melted, pour the boiling water in the pan.  Allow to bubble for a moment, then turn off the heat.  Pour the chocolate mixture into the flour mixture.  Stir together for a moment to cool the chocolate, the pour in the egg mixture.  Stir together until smooth , then pour into an ungreased jelly roll pan or rimmed baking sheet (17x11 or 18x12 is best)  and bake for 20 minutes.

A few minutes before cake is done, start on the icing.  Melt the butter in a sauce pan over medium-low heat.  Add the cocoa powder and stir until smooth.  Add the milk, vanilla, and powdered sugar.  Stir together.  Dump in the chopped pecans and stir until well blended.  Immediately after removing the cake from the oven, pout the warm icing over the top.  You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

*Note* If you don't have buttermilk, Pour 1 Tbsp lemon juice or white vinegar into a measuring cup and add enough milk to equal 1 Cup.  Let sit 5 minutes.

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Rhondi said...

I want to make this cake ASAP! My mom and I were just talking about chocolate sheet cakes last night, and about how amazing the icing is. I agree they taste like a frosted brownie. Yum!

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