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Wednesday, August 8, 2012
Texas Sheet Cake-CHOCOLATE!!
Texas Sheet Cake
Recipe adapted from "Vintage
Cakes" by Julie Richardson (Ten Speed Press)
10-by-15-inch sheet cake
Start to Finish: 3
hours 30 minutes (including cooling time)
1 cup (2 sticks) unsalted butter
½ cup (1¾ ounces) lightly packed premium unsweetened
cocoa (preferably Dutch-processed)
3 tablespoons canola oil
1 cup water
2 cups (10 ounces) all-purpose flour
2 cups (14 ounces) granulated sugar
1 teaspoon baking soda
½ teaspoon fine sea salt
2 large eggs
½ cup buttermilk
2 teaspoons pure vanilla extract Frosting
½ cup (1 stick) unsalted butter
¼ cup (1 ounce) lightly packed premium unsweetened cocoa (preferably
⅓ cup whole milk
2 teaspoons pure vanilla extract
3 cups (12 ounces) sifted confectioners’ sugar
½ cup toasted chopped nuts, such as walnuts, pecans or
an oven rack in the center of the oven and preheat the oven to 375°. Grease a
10-by-15-inch baking pan with nonstick cooking spray.
2. Make the cake: In a large saucepan, melt the butter over medium heat.
Whisk in the cocoa until combined. Add the canola oil and water, then bring to a
rolling boil for 30 seconds. Remove the saucepan from the heat and set it aside
to cool slightly.
3. Meanwhile, in a large bowl, sift the flour with the granulated sugar,
baking soda and salt, then whisk until combined. Pour the warm cocoa mixture
into the flour mixture, then whisk until just combined.
4. In a small bowl, whisk the eggs with the buttermilk and vanilla. Using a
rubber spatula, stir the buttermilk mixture into the batter until just combined.
Pour the batter into the prepared baking pan and bake on the center rack for 32
minutes or until the top is firm and a tester stick inserted in the middle of
the cake comes out with moist crumbs.
5. Make the frosting: When the cake is nearly done, in a small saucepan, melt
the butter over medium heat. Whisk in the cocoa and bring to a rolling boil for
30 seconds. Remove the saucepan from the heat, then whisk in the milk and
vanilla. Add the confectioners’ sugar, 1 cup at a time, whisking constantly.
6. Remove the cake from the oven and pour the frosting evenly over the top.
Sprinkle with the nuts. (Try not to jiggle the cake before it sets or you’ll
leave waves in the frosting.) Let the cake cool to room temperature before
cutting into squares and serving.
Well-wrapped in plastic
and stored at room temperature, this cake keeps for up to five days.