Texas Sheet Cake Pioneer Woman Recipe 55

THE BEST CHOCOLATE SHEET CAKE. EVER.

The Best Chocolate Sheet Cake. Ever. image

This chocolate sheet cake is the size of Texas, moist beyond imagination, super rich, and chocolatey. All you need are basic ingredients.

Categories Valentine's Day baking comfort food dessert main dish snack

Time 40m

Yield 24 servings

Number Of Ingredients 16

Ingredients

2 c. flour
2 c. sugar
1/4 tsp. salt
4 tbsp. (heaping) cocoa powder
2 sticks butter
1 c. boiling water
1/2 c. buttermilk
2 whole beaten eggs
1 tsp. baking soda
1 tsp. vanilla
1/2 c. finely chopped pecans
1 3/4 sticks butter
4 tbsp. (heaping) cocoa powder
6 tbsp. milk
1 tsp. vanilla extract
1 lb. (minus 1/2 cup) powdered sugar

Steps:

Note: I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.

TEXAS SHEET CAKE (PIONEER WOMAN) RECIPE - (5/5)

TEXAS SHEET CAKE (PIONEER WOMAN) Recipe - (5/5) image

Provided by sallytrejo

Number Of Ingredients 18

Ingredients

CAKE:
2 C. Flour
2 C. Sugar
1/4 tsp. Salt
4 Tbsp. (heaping) Cocoa
2 sticks Butter
1 C. Boiling Water
1/2 C. Buttermilk
2 whole Beaten Eggs
1 tsp. Baking Soda
1 tsp. Vanilla
FROSTING:
1/2 C. Finely Chopped Pecans
1-3/4 stick Butter
4 Tbsp. (heaping) Cocoa
6 Tbsp. Milk
1 tsp. Vanilla
3 1/2 C. Powdered Sugar

Steps:

Note: I use an 18×13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.

TEXAS SHEET CAKE

Texas Sheet Cake image

This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.

Provided by Eddie Jackson

Categories dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 17

Ingredients

2 sticks (1 cup) unsalted butter, plus more for the pan
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup unsweetened cocoa powder
1 1/2 cups pecans, chopped
1 1/2 sticks (12 tablespoons) unsalted butter
Pinch of kosher salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
1/3 cup whole milk

Steps:

For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

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