Ingredients: |
Ingredients: Cake:
2 cups all-purpose flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
2 large eggs + 2 yolks
2 tsp vanilla extract
1/4 cup sour cream
8 oz. semi-sweet chocolate chopped
4 T unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed Cocoa powder
Icing:
8 T (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed Cocoa powder
1 T light corn syrup
1 T espresso powder
3 cups confectioner's sugar (powdered)
1 T vanilla extract
Chopped pecans, toasted in dry skillet over medium heat, shaking pan occasionally, until golden and fragrant (4 to 5 minutes)
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Directions: |
Directions:Preheat oven to 350ºF with oven rack in middle position
Grease an 18"x13" rimmed baking sheet
Combine flour, sugar, baking soda, and salt in a large bowl.
Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
In a large saucepan, heat chocolate, butter, oil, the water, and cocoa; stirring occasionally until smooth (3-5 minutes).
Whisk chocolate mixture into flour mixture until incorporated. Then, whisk egg mixture into batter. When all is mixed, pour into prepared baking pan.
Bake 18 to 20 minutes or until toothpick comes out clean. Place cake in pan on rack.
For the icing:
5 minutes before the cake is done, heat the butter, cream, cocoa and corn syrup In a large sauce pan over medium heat., gently stirring until smooth. Take it off gear and whisk in the powdered sugar and vanilla. Pour it all over hot cake. Spread it all around so it is even and sprinkle with chopped pecans. Let the cake cool on rack about an hour, then refrigerate until icing is set.
Cut into 3 inch squares.
Refrigerates well wrapped in plastic up to 2 days. Freezes well too.
Tips: if planning to freeze some, grease pan, place parchment paper in pan, then grease the paper too before pouring in batter.
If you use salted butter, do not add salt. |
This recipe for Texas Sheet Cake is from