{"id":956,"date":"2009-05-13T06:19:59","date_gmt":"2009-05-13T12:19:59","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=956"},"modified":"2010-01-08T15:29:41","modified_gmt":"2010-01-08T21:29:41","slug":"texas-sheet-cake","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/05\/13\/texas-sheet-cake\/","title":{"rendered":"Texas Sheet Cake"},"content":{"rendered":"

In April of 2005 I was living in College Station, Texas going to Texas A&M. \u00a0My roommates and I took the Houston Chronicle, and I pulled this recipe from the newspaper and stashed it away in my recipe box one day in late April of 2005. \u00a0I found it this weekend…roughly 4 years later. \u00a0<\/p>\n

\"cake41\"<\/p>\n

I am not sure why this is called Texas sheet cake…but I am proud that it is! \u00a0I did find a little information about the history of this cake, but nothing saying it actually originated in the Lone Star state. \u00a0This excerpt is from TheFoodTimeline.org<\/a>.<\/p>\n

Question: Where does Texas Sheet Cake get its name?\u00a0
\nA) From the super-chocolatey taste, as big as Texas.\u00a0
\nB) From the fact that the taste is so intense, people can eat only a small piece – meaning one cake will serve a Texas-size crowd.\u00a0
\nC) From its overall richness – a big taste in a big cake from a state that was super sizing things long before fast-food places were.\u00a0
\nD) All of the above.\u00a0
\nThe answer, if you’ve ever tasted the famous cake, has got to be D. Texas Sheet Cake is chocolate through and through, rich and decadent. As for whether it originally came from Texas, I couldn’t find a definite answer. But Lone Star cooks were smart to get their state’s name on something that tastes so good.
\n— “A chocolate cake from the land of the super-sized,” Ann Burger,\u00a0The Post and Courier<\/em>\u00a0(Charleston, SC), January 28, 2001, G, Pg. 6<\/p>\n

This cake is so moist and chocolatey. \u00a0The cake itself is sweet, light and moist. \u00a0The fudgy frosting is spread on to the cake while it is still warm, so some of the frosting melts a little into the cake. \u00a0The sprinkle of toasted pecans on top are not only a good textural contrast, but add some Texas (or at least Southern) flavor. \u00a0A cold glass of milk or scoop of vanilla ice cream are great accompaniments.<\/p>\n

Texas Sheet Cake<\/h2>\n
    \n
  • 2 cups flour<\/li>\n
  • 2 cups sugar<\/li>\n
  • 1 teaspoon baking soda<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1 cup water<\/li>\n
  • 1\/2 cup vegetable oil<\/li>\n
  • 1\/2 cup butter<\/li>\n
  • 1\/4 cup cocoa powder<\/li>\n
  • 2 eggs<\/li>\n
  • 1\/2 cup buttermilk<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n
      \n
    1. Grease and flour a 9×13, 10×15, or 2 9-inch round pans. \u00a0Preheat oven to 375\u00b0.<\/li>\n
    2. In a large bowl whisk together flour, sugar, baking soda and salt.<\/li>\n
    3. Combine water, butter, oil, cocoa in a saucepan and bring to a boil.<\/li>\n
    4. Pour the cocoa mixture over the flour mixture and stir together just until smooth.<\/li>\n
    5. In a small bowl whisk eggs, buttermilk and vanilla then add to batter and stir together.<\/li>\n
    6. Pour batter into prepared pan(s).<\/li>\n
    7. Baking Times: 9×13 – 25 minutes, 10×15 – 20 minutes, 9-inch rounds – 25 minutes. \u00a0Check cakes about 5 minutes before baking is completed to avoid over baking.<\/li>\n
    8. Let cake cool for 5-10 minutes, then frost with chocolate frosting and sprinkle with chopped, toasted pecans.<\/li>\n<\/ol>\n

      \"cake6\"<\/p>\n

      Chocolate Frosting<\/h2>\n

      \"frosting\"<\/p>\n

        \n
      • 1\/2 cup butter, softened<\/li>\n
      • 1\/4 cup cocoa<\/li>\n
      • 1\/3 cup milk<\/li>\n
      • 1 pound powdered sugar<\/li>\n
      • 1 teaspoon vanilla extract<\/li>\n
      • 1 cup chopped, toasted pecans<\/li>\n<\/ul>\n
          \n
        1. Cream butter and cocoa in a large bowl.<\/li>\n
        2. Add the milk and beat until smooth.<\/li>\n
        3. Add powdered sugar in 3 additions scraping down sides of bowl between additions.<\/li>\n
        4. Add vanilla and beat well.<\/li>\n<\/ol>\n