Wednesday, May 6, 2009

Best EVER Chocolate Sheet Cake- Texas Sheet Cake

This is hands down the best sheet cake I have ever tasted. Super moist and fudgy and just plain delicious. I won't bother trying any more sheet cake recipes- this is the one. I made this last Sunday for a family get together and everyone enjoyed it. I like it best served with a scoop of vanilla ice cream but it is wonderful served alone too. I ommitted the nuts as I don't like them.

Texas Sheet Cake
Cooks Country
Serves 24


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

1. 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.

2. 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.

3. 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.


Cafe Johnsonia said...

I'm going to have to give this a try. My mom's go-to dessert recipe was Texas sheet cake. I hated it my whole life. I'm ready to give it a try--I'm betting yours is a lot better. :)

Katie said...

That cracky icing on top sends me over the moon EVERY TIME!

Melwel said...

I love this cake.
Our dermatologist is Dr. Robison in Bountiful...he's great

Cakebrain said...

I've never made Texas Sheet Cake but have many recipes for it. It looks yummy!