[blindcooks] RECIPE: Texas Chocolate Sheet Cake
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx>
- Date: Fri, 14 Feb 2014 10:10:28 -0800
Put simply, this is a delicious chocolate cake! Most cakes are thick with some
icing on the top, but this cake is much thinner with a rich, dark icing on top,
making the ratio of icing to cake much more favorable. Be warned; this recipe
uses a full pound of butter between the cake and the icing, but at least it
serves 10 to 12 people as a dessert. Enjoy!
FOR THE CAKE:
1/2 lb. butter (2 sticks)
1 c. water
1/2 c. cocoa
2 c. all-purpose flour
1/2 tea. salt
2 c. sugar
2 large eggs
1/2 c. buttermilk
1 tea. vanilla
FOR THE ICING:
1/2 lb. butter (2 sticks)
1/2 c. milk
1/2 c. cocoa
1 lb. powdered sugar (4 1/2 c.)
pinch of salt
2 tea. vanilla
2 c. chopped pecans, optional
DIRECTIONS:
1. FOR THE CAKE: Preheat oven to 375 degrees and set a rack in the middle
position. Generously grease a rimmed baking sheet and set aside.
2. Place the butter, water, and cocoa in a 2-quart ( or larger) saucepan and
set over medium-low heat. Bring the mixture just to a simmer, stirring often,
then remove from the heat and cool to luke warm; about 10 minutes.
3. Meanwhile, combine the flour, sugar, and salt in a small bowl and stir to
combine. In another small bowl, combine the eggs and buttermilk. Set these
aside.
4. When the cocoa mixture is just warm, stir in the egg mixture, then add the
flour mixture. Stir just until the flour is blended in, but try not to stir
the batter any more than necessary. Stir in the vanilla, then the baking soda.
Pour the batter into the prepared baking sheet and bake for 20 to 25 minutes.
5. TO MAKE THE ICING: While the cake is baking, rinse out the saucepan you
used to make the cake, then place the butter, milk, and cocoa in the saucepan
and set it over medium-low heat. Bring the mixture just to a simmer, stirring
often, then cool to luke warm; about 10 minutes.
6. Add the powdered sugar and pinch of salt and stir just until the sugar is
blended into the butter mixture and the icing is thick but spreadable. Stir in
the vanilla, then apply to the cake while it is still warm. The icing and the
cake should not be too hot or the icing will just run off. Cover the icing
with the chopped pecans, if using. Serve immediately.
Other related posts:
