TEXAS SHEET CAKE
"When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It's a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm."
1 cup (8 ounces) unsalted butter
1/2 cup (1 3/4 ounces) lightly packed premium unsweetened natural cocoa powder
3 tablespoons canola oil
1 cup water
2 cups (10 ounces) all-purpose flour
2 cups (14 ounces) sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
Gooey Chocolate Frosting (recipe follows)
1/2 cup (2 1/8 ounces) toasted chopped nuts (such as walnuts, pecans, or hazelnuts (for garnish)
Center an oven rack and preheat the oven to 375 degrees F. Grease a 15 by 10 by 2-inch baking pan.
Melt the butter in a large saucepan over medium heat. Whisk in the cocoa powder. Add the oil and 1 cup water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly.
Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined.
In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan.
Place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.
While the cake is in the oven, make the frosting. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you'll leave waves in the frosting. Allow to cool before cutting into squares.
Well wrapped and stored at room temperature, this cake keeps for up to 5 days.
GOOEY CHOCOLATE FROSTING
1/2 cup (4 ounces) unsalted butter
1/4 cup (1 ounce) lightly packed premium unsweetened cocoa powder, preferably Dutch processed
1/3 cup whole milk
2 teaspoons pure vanilla extract
3 cups (12 ounces) sifted confectioners' sugar
Melt the butter in a saucepan over medium heat. Whisk in the cocoa powder and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners' sugar 1 cup at a time while whisking continuously.
VARIATIONS:
Some say "don't mess with Texas," but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.
Makes 1 (15x10-inch) sheet cake, 24 servings
Adapted from source: Vintage Cakes by Julie Richardson
"When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It's a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm."
1 cup (8 ounces) unsalted butter
1/2 cup (1 3/4 ounces) lightly packed premium unsweetened natural cocoa powder
3 tablespoons canola oil
1 cup water
2 cups (10 ounces) all-purpose flour
2 cups (14 ounces) sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
Gooey Chocolate Frosting (recipe follows)
1/2 cup (2 1/8 ounces) toasted chopped nuts (such as walnuts, pecans, or hazelnuts (for garnish)
Center an oven rack and preheat the oven to 375 degrees F. Grease a 15 by 10 by 2-inch baking pan.
Melt the butter in a large saucepan over medium heat. Whisk in the cocoa powder. Add the oil and 1 cup water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly.
Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined.
In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan.
Place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.
While the cake is in the oven, make the frosting. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you'll leave waves in the frosting. Allow to cool before cutting into squares.
Well wrapped and stored at room temperature, this cake keeps for up to 5 days.
GOOEY CHOCOLATE FROSTING
1/2 cup (4 ounces) unsalted butter
1/4 cup (1 ounce) lightly packed premium unsweetened cocoa powder, preferably Dutch processed
1/3 cup whole milk
2 teaspoons pure vanilla extract
3 cups (12 ounces) sifted confectioners' sugar
Melt the butter in a saucepan over medium heat. Whisk in the cocoa powder and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners' sugar 1 cup at a time while whisking continuously.
VARIATIONS:
Some say "don't mess with Texas," but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.
Makes 1 (15x10-inch) sheet cake, 24 servings
Adapted from source: Vintage Cakes by Julie Richardson
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!