Email to Cat      

Texas Sheet Cake

Source of Recipe

From "The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"Born in Dallas, Texas, my love for Texas sheet cake began at a very young age. There is nothing better than a slice of this chocolate cake with its fudgy frosting and a big glass of ice cold milk. My daughter agrees—everything is bigger and better in Texas, after all."

List of Ingredients

â—¦ 1 cup butter
â—¦ 1 cup water
â—¦ ½ cup unsweetened cocoa powder
â—¦ 1 cup light brown sugar
â—¦ 2 teaspoons vanilla extract
â—¦ 2 cups all-purpose flour
â—¦ 1 cup sugar
â—¦ ½ teaspoon salt
â—¦ 1 teaspoon baking soda
â—¦ ½ cup sour cream
â—¦ 2 large eggs, beaten

Chocolate Glaze:
â—¦ ½ cup butter
â—¦ ¼ cup unsweetened cocoa powder
â—¦ â…“ cup milk
â—¦ 1 teaspoon vanilla extract
â—¦ 3 ½ cups powdered sugar
â—¦ 1 cup pecans, coarsely chopped


Recipe

Preheat oven to 350 degrees F.
Spray a jelly roll pan or half-sheet (13 by 18-inch) pan with nonstick cooking spray or line with parchment paper.

In a large saucepan, combine butter, water, and cocoa powder over medium-high heat. Bring to a boil and remove from heat. Stir in brown sugar and vanilla. In a separate mixing bowl, combine flour, sugar, salt, and baking soda. Add flour mixture to saucepan and stir to combine. Add in sour cream and eggs, stirring until well combined and no lumps remain.

Pour batter into the prepared pan, spreading evenly to sides and corners. Bake 15 to 20 minutes or until set. Allow to cool.

Chocolate Glaze:
Add butter, cocoa powder, and milk to a saucepan. Bring mixture to a boil. Remove from heat and stir in vanilla. Next, whisk in powdered sugar until smooth. Working quickly, spread glaze over cake using a rubber spatula. Top with pecans.
Allow to set and cut into squares.

Makes 14 to 16 servings