Fudgy Texas Sheet Cake

I've made a lot of texas sheet cakes, and this is, most definitely, my best one yet. It's the perfect sort of dessert to bring along to your next bbq. Especially if there's vanilla ice cream involved.

Fudgy Texas Sheet Cake

Cake
2 c. all-purpose flour
2 c. white sugar
1/2 t. baking soda
1/2 t. salt
2 eggs, at room temperature
2 egg yolks, at room temperature
2 t. vanilla
1/4 c. sour cream
8 oz. semi-sweet chocolate, chopped
4 T. unsalted butter
3/4 c. vegetable oil
3/4 c. water
1/2 c. dutch-process cocoa powder

Icing
8 T. butter (one stick)
1/2 c. heavy cream
1/2 c. dutch-process cocoa powder
1 T. corn syrup
3 c. powdered sugar
1 T. vanilla
1 c. toasted pecans, chopped (don't skip toasting them! they're so much better this way)

For the Cake:
1. Heat the oven to 350 degrees. Grease an 18″ x 13″ baking sheet. Combine flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, whisk the whole eggs, yolks, vanilla and sour cream until smooth.

2. In a large saucepan over medium heat, melt the chocolate, butter, oil, cocoa, and water in a large, stirring occasionally until smooth, 3-5 minutes. Whisk the chocolate mixture into the flour mixture just until incorporated. Whisk the egg mixture into the batter, then pour into the baking sheet. Bake 18-20 minutes, rotating the pan halfway through. Transfer to a wire rack. *Be sure all of your icing ingredients are measured out so you'll be ready to pour the cooked icing over the hot cake*

For the Icing:
3. About 5 minutes before the cake is done, heat the butter, cream, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally until smooth. Off the heat, whisk in the powdered sugar and vanilla. Spread the warm icing evenly over the hot cake and sprinkle with the pecans. Let the cake cool for about an hour, then refrigerate until the icing is set, about one more hour.  This cake is even better the 2nd day so do yourself a favor and bake it ahead of time and stash it away in the fridge (tightly covered). Be sure to let it come to room temp before serving.

Serves 16, at least



recipe source: Cook's Country