Texas Sheet Cake

I spent several years of my life in Texas, and as a child I loved nothing more than to bake for my family.  As far as I’m concerned this is one of Texas’ greatest chocolate cakes and I have enjoyed making it for my family for a long time now.  It doesn’t last long though! The basic supermarket ingredients yield a moist, tender crumb, it can be put together at the drop of a hat! Made in an old fashioned rectangular pan (or any shape for that matter!), it’s easy to take to a party or bbq. Although the recipe calls for chopped pecans on the top, I often substitute these for maltesers, YUM! Have a play and see what gorgeousness you come up with.

Ingredients:

1 cup (8oz) unsalted butter, plus more, softened, for pan

2 cups (16oz) self raising flour

2 cups(16oz) sugar

1 teaspoon baking soda

4 teaspoon coarse salt

2 teaspoon ground cinnamon

4 cup (32oz) unsweetened cocoa powder

1 cup water

2 large eggs.  lightly beaten

2 cup buttermilk

1 teaspoon pure vanilla extract

Boiled Chocolate Icing (recipe follows)

1 ¼  cups coarsely chopped toasted (page 408) pecans (6 to 7 ounces)

Method:

1. Preheat oven to 375°F.  Lightly butter a 9-by-13-inch baking pan.  Whisk together flour, sugar, baking soda, salt, and cinnamon in a large bowl. 
2. Melt butter in a saucepan over medium-low;  whisk in cocoa, then the water.  Raise heat and bring to a boil, whisking occasionally.  Pour over flour mixture and stir until thoroughly combined.  Stir in eggs, buttermilk, and vanilla. 
3. Pour batter into prepared pan and tap firmly on counter to release air bubbles.  Bake until sides pull away from edges of pan and a cake tester inserted in centre comes out clean, 12 to 14 minutes. 
4. Transfer pan to a wire rack and pour icing over cake while still warm.  Sprinkle evenly with pecans and let cool before slicing into squares and serving. 

MAKES ONE 9-BY-13-INCH CAKE

BOILED CHOCOLATE ICING

½ cup (4oz) unsalted butter

4 cups (32oz) unsweetened cocoa powder

2 cup heavy cream

2 teaspoons pure vanilla extract

2½ cups (20oz) confectioners' sugar

Bring butter, cocoa, and cream to a boil in a small saucepan, stirring occasionally. 

Remove from heat, and stir in vanilla and confectioners' sugar.  Use while still warm. 

Enjoy!!!