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    Texas Sheet Cake with Chocolate Icing

    Source of Recipe

    From "The Southern Living Party Cookbook" by Elizabeth Heiskell

    Recipe Introduction

    "The saying 'everything is bigger and better in Texas' always annoyed me. I am from Mississippi, and I found this notion a little egotistical. That is until I had this cake. After getting halfway through it, I wholeheartedly agreed. Long live Texas!"

    List of Ingredients

    ◦ 2 cups granulated sugar
    ◦ 2 cups all-purpose flour
    ◦ cup (4 ounces) salted butter
    ◦ cup vegetable shortening
    ◦ cup unsweetened cocoa
    ◦ 1 cup water
    ◦ cup whole buttermilk
    ◦ 2 large eggs, lightly beaten
    ◦ 1 teaspoon baking soda
    ◦ 1 teaspoon vanilla extract
    ◦ Chocolate Icing (recipe follows)


    Preheat the oven to 400 F. Grease and lightly flour a 15-by-10-inch jelly-roll pan. Sift together the sugar and flour in a large bowl; set aside.

    Combine the butter, shortening, cocoa, and water in a medium saucepan over medium-high. Bring to a boil, stirring constantly, until melted. Remove from the heat, and pour over the sugar mixture, stirring until dissolved. Cool slightly. Stir in the buttermilk, eggs, baking soda, and vanilla. Pour into the prepared pan.

    Bake in the preheated oven for 20 minutes. (The cake will have a fudge-like texture.) Immediately spread the warm cake with the Chocolate Icing. Cool completely in the pan, about one hour.

    Serves 12 to 15

    ❧ Chocolate Icing:

    ◦ cup (4 ounces) salted butter
    ◦ cup unsweetened cocoa
    ◦ ⅓ cup whole milk
    ◦ 1 (16-ounce) package powdered sugar
    ◦ 1 teaspoon vanilla extract
    ◦ 1 cup chopped pecans

    Combine the butter, cocoa, and milk in a medium saucepan. Cook over low 5 minutes or until the butter melts. Bring to a boil over medium. Remove from the heat, and stir in the powdered sugar, vanilla, and pecans. Beat with an electric mixer at medium speed until smooth and the powdered sugar dissolves.

    Makes 4 cups




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