Aunt Tonis Texas Sheet Cake Recipes

THE BEST TEXAS SHEET CAKE

Steps:

• Preheat oven to 350 degrees F and grease a 18x13'' pan.
• Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
• Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
• In another small bowl mix together the sour cream, eggs and vanilla.
• Add sour cream/egg mixture to the flour mixture and mix until combined.
• Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
• Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
• Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
• When the cake is about half-way through cooking, prepare the frosting.

TEXAS SHEET CAKE

Steps:

• Make the cake: Heat oven to 350 degrees. Butter a half-sheet pan (13-by-18-by-1-inch). Spread the pecans on a second half-sheet pan and bake until lightly toasted, 7 to 9 minutes.
• Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. In a medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously. Pour the mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing.
• Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18 to 20 minutes. Set the pan on a wire rack.
• Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners' sugar, and stir until smooth. It's OK if there are tiny lumps.
• Pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. If needed, bring to room temperature before serving.

TEXAS SHEET CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
• Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
• Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
• For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.