Texas Sheet Cake
Southern
hospitality has never been so good! Our classic Texas Leaf chocolate cake is
garnished with chocolate icing and pecans.
Ingredients
Cake
- 2 cups sugar
- 1 tsp kosher salt
- 1 cup butter (2 sticks)
- 1 tsp baking soda
- 1 cup sour cream
- 1 tsp vanilla
- 2 eggs
- 2 cups all-purpose flour
- 1 cup water
- 1/3 cup cocoa powder
Frosting
- 1/3 cup milk
- 1 lb powdered sugar
- 1 tbsp vanilla
- 1 cup chopped pecans, toasted (optional)
- 1/4 cup cocoa powder
- 1/2 cup butter, melted (1 stick)
Instructions
First, Heat
the oven to 350 ° F and spray a 13-inch x 18-inch x 1-inch gelatin roulette
mold with a nonstick cooking spray.
Then, In a
large bowl, combine flour, sugar, baking soda and salt. Whisk until mixture is
well mixed and set aside.
In medium
saucepan over medium heat, add 1 cup butter, 1 cup water and 1/3 cup cocoa
powder.
Bring the
mixture to a boil, stirring often, then remove from the heat and add it to the
flour mixture. Mix to combine then add sour cream, eggs and vanilla and mix
well.
Spread the
mixture into the prepared baking pan and bake for 20 to 22 minutes, or until
the cake regains power when lightly squeezed in the center and the edges of the
cake come off the mold walls.
While the
cake is cooking, prepare the icing. In a medium bowl, mix ½ cup melted butter,
milk and ¼ cup cocoa powder and mix until smooth. Add the powdered sugar to
Whisk until
no more pieces are left. Cover with plastic wrap or damp cloth until the end of
cooking.
Pour the
icing on the cake as soon as it comes out of the oven. Spread the icing on the
edges of the cake.
Then
immediately sprinkle the roasted pecans on the frosting.
Allow the
cake to cool completely to room temperature before serving. Happy Cooking Time.
