[blindcooks] Re: RECIPE: Texas Chocolate Sheet Cake
- From: "Charlene Ota" <caota4@xxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Fri, 14 Feb 2014 12:48:44 -0600
John, when I was a kid at school, we had a cook that made a cake that's
probably very similar because she called it sheet cake and the way you
describe it is like her cake and I loved that cake. I loved all the icing
like that, too, and it was rich and moist to say the least! I have her
recipe in an old Girl Scout cookbook that we made back then and I'll have to
try to find it and see if it is similar, too.
charlene
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Friday, February 14, 2014 12:10 PM
To: Blind Cooks List
Subject: [blindcooks] RECIPE: Texas Chocolate Sheet Cake
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.
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