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.
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)
- 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.
- 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.
- 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.
- 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.