While I am a Californian (NorCal thank you very much), through and through, I have to say this Texas Sheet Cake has won me over (just a little bit) for the Lone Star state. Although it's technically a "cake" I actually liken it more to a cakey brownie topped with fudge icing and toasted pecans. One taste and I was hooked.
I happened upon this Cook's Country
recipe when I was looking for a treat to bring in to the office. It
had to be something delicious (obviously), easy to make (no mixer required!) and could feed a crowd.
Check, check, check! Plus, I knew my chocoholic colleagues would go crazy for the deep, rich flavors.
If you have a party or potluck this would be the perfect dessert to make. Tết, or Vietnamese New Year, is coming up soon and I think I'll be bringing this to our family celebration. I have a feeling some of my diabetic-fearing relatives will think it's too sweet, but I say life's too short NOT to eat cake. Just have a small piece!
Makes one 18 x 13 inch cake
Cake
2
cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder
Chocolate Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans, chopped
For the cake: Adjust oven rack to middle position and heat oven
to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine
flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks,
vanilla, and sour cream in another bowl until smooth.
Heat chocolate, butter, oil, water, and cocoa in large saucepan over
medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk
chocolate mixture into flour mixture until incorporated. 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. Off heat, whisk in confectioners’
sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle
with pecans. Let cake cool to room temperature on wire rack, about 1
hour, then refrigerate until icing is set, about 1 hour longer. (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.
You can made dozens of cake which is suitable according to your taste. There are many cake decorating shop which offer delicious and affordable cakes for any event.
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