Tuesday, January 15, 2013

Texas Sheet Cake: A Trip to Chocolate Land

Texas Sheet Cake

 Hi everybody :)

It been awhile since I been on a chocolate high, I got that caving again and it led me to this recipe. Want to join me on my trip to Chocolate Land? Where everything as far as your eyes can see, is made of chocolate of all variety, from the deep dark to the creamy white. I take this ride at least 2 -3 times a month, so hurry up and book your reservations. Tickets are free, all that is required is a blog subscription.  So, come along, buckle-up, and enjoy the view. Here's a chocolate treat for all of you :) 
Texas Sheet Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 45 minutes


For the Cake:
1 cup vegetable shortening
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar

1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon baking soda

For the Icing:
1/4 cup vegetable shortening
6 tablespoons whole milk
4 tablespoons unsweetened cocoa powder (
I used Hershey's Special Dark Cocoa) 
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans


Preheat the oven to 350 degrees F. Grease an 11x15-inch jelly roll pan.

Place the shortening, water, and cocoa powder in a large pot (at least 4 quarts) and bring to a boil over medium-high heat. 
Remove from the heat and whisk in the flour, sugar, and salt. Whisk well until thoroughly combined. 

Add the sour cream, eggs, and baking soda, and again whisk until thoroughly combined and batter is smooth.

Pour batter into the prepared pan and smooth the top with a spatula. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, make the icing. In a 2-quart saucepan over medium-high heat, bring the shortening, milk, and cocoa powder to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped nuts.

When you remove the cake from the oven, immediately pour the hot icing over the cake, gently spreading it into an even layer over the cake. Let the icing set for about 30 minutes. The cake can be served warm or at room temperature.
Source: Brown Eyed Baker
What I Did and/or Think:
The only thing I did differently was add the nuts on top per-serving for the non-nut-lover in the group (hubby).The recipe for the cake is easily put together in one pot, so is the icing.

The taste: The cake was moist and chocolatey, which is always a good thing for a chocolate cake. I used Hershey's Special Dark Cocoa for an extra chocolate flavor. It was CHOCOLATEY DELICIOUS and a sure REPEAT!

P.S. Don't miss my next trip to Chocolate Land! Subscribe Now!
ENJOY! Come again... 
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