Every now and then, a dessert comes along that is so irresistible, so decadently delicious, that it becomes an instant favorite. For many, the Chocolate Texas Sheet Cake is one such dessert. With its rich, moist chocolate base and luscious, glossy icing, it’s no wonder this cake is a beloved classic. As an adult, I cherish the freedom to bake this treat whenever the craving strikes, and now I’m excited to share my unique spin on this timeless recipe with you.
Ingredients :
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 egg yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder
For the 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
Instructions :
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