Monday, September 05, 2011

Texas Sheet Cake from Cook's Country

This is  delicious, easy, and serves a crowd. It freezes really well too. I sliced it into serving-size pieces and placed them in cupcake liners. Then I put them into plastic containers and froze.

Serves 24

Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.


Cake
2 cups  all-purpose flour
2 cups  sugar
1/2 teaspoon  baking soda
1/2 teaspoon  salt
2 large  eggs plus 2 yolks
2 teaspoons  vanilla extract
1/4 cup  sour cream
8 ounces  semisweet chocolate , chopped
4 tablespoons  unsalted butter
3/4 cup  vegetable oil
3/4 cup  water
1/2 cup  Dutch-processed cocoa powder

Chocolate Icing
8 tablespoons (1 stick)  unsalted butter
1/2 cup  heavy cream
1/2 cup  Dutch-processed cocoa powder
1 tablespoon  light corn syrup
3 cups  confectioners' sugar
1 tablespoon  vanilla extract
1 cup  toasted pecans , chopped
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

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