Wednesday, March 30, 2016

Texas Chocolate Sheet Cake


The time has finally come for me to share the long awaited recipe for "the best chocolate cake EVER".  We recently had this cake while in Texas for my grandmother's funeral.  My mom's best friend made it and we all went nuts for it.  I am actually not a huge chocolate cake person, but this cake had me eating my words (pun intended).  Cut to me sneaking it out of my cousins fridge for breakfast the next morning, only to be caught and have her say that she had already snuck a piece for breakfast too.  Yup, it is just that good.

The recipe is a little odd and seems complicated at first, but it actually turned out to be very easy to throw together.  Without further ado (and I apologize in advance for my Smurf blue counter tops- the kitchen is still a work in progress):

Bring to boil in a saucepan:
1 stick butter
½ C. vegetable or canola oil
1 C. water

In a mixing bowl, combine:
2 C. sugar
2 C. flour
¼ C. Hershey’s Cocoa powder (Natural Unsweetened)




Pour boiled mixture over mixing bowl ingredients.  Mix thoroughly.
Add to mixture:
2 beaten eggs
½ C. buttermilk
1 ½ t. soda
1 t. vanilla

Beat with an electric mixer for a couple of minutes on a high speed.


Bake in rimmed sheet pan or jellyroll pan (15x10)…I used a (17x11x1) sheet pan, at 350 degrees for 20 minutes.  Smaller pan= thicker cake,  but quite honestly it tastes great either way!!



While baking, mix:
1 melted stick butter 
1/3 C. buttermilk
1/4 C. Hershey’s Cocoa powder (Natural Unsweetened)
1 t. vanilla
1 C. nuts—chopped or whole…I prefer pecans
1 box powdered sugar…or add as much as needed to make a consistency just a little thicker than a usual cake frosting.

Icing—on hot cake:
Immediately after removing the hot cake, evenly space globs of the icing on top and spread the icing evenly.  As the icing begins to melt, it will spread easily.


Let the cake cool and the icing set up before serving…if you can wait that long!!






Texas Chocolate Sheet Cake:
Bring to boil in a saucepan:
1 stick butter
½ C. vegetable or canola oil
1 C. water
In a mixing bowl, combine:
2 C. sugar
2 C. flour
¼ C. Hershey’s Cocoa powder (Natural Unsweetened)
Pour boiled mixture over mixing bowl ingredients.  Mix thoroughly.
Add to mixture:
2 beaten eggs
½ C. buttermilk
1 ½ t. soda
1 t. vanilla

Beat with an electric mixer for a couple of minutes on a high speed.
**Bake in rimmed sheet pan or jellyroll pan (15x10)…I used a (17x11x1) sheet pan, at 350 degrees for 20 minutes.  Smaller pan= thicker cake,  but quite honestly it tastes great either way!!
While baking, mix:
1 melted stick butter 
1/3 C. buttermilk
1/4 C. Hershey’s Cocoa powder (Natural Unsweetened)
1 t. vanilla
1 C. nuts—chopped or whole…I prefer pecans
1 box powdered sugar…or add as much as needed to make a consistency just a little thicker than a usual cake frosting.
Icing—on hot cake:

Immediately after removing the hot cake, evenly space globs of the icing on top and spread the icing evenly.  As the icing begins to melt, it will spread easily.

Let the cake cool and the icing set up before serving…if you can wait that long!!

**A note about altitude- this cake recipe was developed at sea level.  I did not make any adjustments at our high Boulder altitude, but probably should have as I did have a bit of a drop occur in the center.  It still tasted fabulous though.

Enjoy!

No comments:

Post a Comment