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Texas Sheet Cake

While watching Cooks Country TV I happened to see this recipe. It’s a devilishly chocolate sheet cake that would be absolutely perfect for a potluck or entertaining. I love the addition of sour cream and the idea of the cake cooling on the counter and then in the refrigerator. 

From the episode: Everybody Loves Chocolate

Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

Serves 24.  



2 cups all-purpose flour

2cups sugar

1/2teaspoon baking soda

1/2teaspoon salt

2large eggs plus 2 yolks

2teaspoons vanilla extract

1/4cup sour cream

8ounces semisweet chocolate, chopped

4tablespoons unsalted butter

3/4cup vegetable oil

3/4cup water

1/2cup Dutch-processed cocoa powder

Chocolate Icing

8tablespoons (1 stick) unsalted butter

1/2cup heavy cream

1/2cup Dutch-processed cocoa powder

1tablespoon light corn syrup

3cups confectioners’ sugar

1tablespoon vanilla extract

1cup toasted pecans, chopped

How to Make Texas Sheet Cake

  1. For the cake: Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease 18- by the 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.
  2. Heat chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, occasionally stirring, until smooth for 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 a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to wire rack.
  3. For the icing: About 5 minutes before cake is made, heat butter, cream, cocoa, and corn syrup in a large saucepan over medium heat, occasionally stirring, 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 a wire rack for 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.


Timing is Everything The key to a perfectly moist Texas sheet cake is to let the warm icing soak into the hot cake. As soon as the cake comes out of the oven, pour the warm icing over the cake and use a spatula to spread the icing to the edges. This creates the signature fudgy layer between the icing and the cake.

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