So many sheet cake choices! – Chocolate Sheet Cake (from Ma) – Sheet Cake with Chocolate Frosting (a white cake with chocolate frosting from Ina Garten) – this one is different, yet again. Borrowed from Joy the Baker’s cookbook, this is fudgy (rich!) goodness that is easily as tasty if you need to make it a day or 2 before as it is served fresh the day you make it…
Texas Sheet Cake
1 c. butter AND 5 T. cocoa AND 1 c. hot coffee
2 c. EACH flour AND sugar
1 t. baking soda
1/2 t. salt
1 t. vanilla
1/2 c. sour cream
Preheat the oven to 350, butter a proper-sized 15x10x1 jelly roll pan, and put the butter,cocoa and coffee into a medium saucepan to heat and combine. Cook and whisk until the butter has melted then set the pot aside and prep the rest.
In a large bowl, whisk together the flour, sugar, baking soda and salt, then add in the cocoa and butter mix and fold until everything is almost mixed in. Whisk in the eggs, vanilla and sour cream until well combined then pour the batter into your prepared pan and bake for about 20 minutes – the center needs to be set. Prep the frosting while the cake bakes – it needs to be poured on while both the cake and frosting are warm.
1/2 c. butter AND 4 T. cocoa AND 6 T. evaporated milk (or cream or half and half)
4 to 5 c. icing sugar
1 t. vanilla
1 c. chopped pecans
Heat the butter, cocoa and milk together in the same pot you used for the cake, and when the butter has melted, remove the pot from the heat and whisk in the icing sugar. When the frosting is completely blended and thick but pourable, add in the vanilla and pecans and stir well. When the cake is fully baked, remove it from the oven and top completely with the warm frosting. Spread it evenly and then allow the cake to set for at least an hour. As I mentioned, this cake has lasting power…but do you? Enjoy!
- Category: Cakes