Texas Sheet Cake

From Cook's Country Best Potluck Suppers

Serves 24

Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

INGREDIENTSCake

• 2cups flour
• 2cups sugar
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 2large eggs plus 2 yolks
• 2teaspoons vanilla extract
• 1/4cup sour cream
• 8ounces semi-sweet chocolate, chopped
• 4tablespoons unsalted butter
• 3/4cup vegetable oil
• 3/4cup water
• 1/2cup Dutch-processed cocoa powder (I used Droste)

Chocolate Icing

• 8tablespoons (1 stick) unsalted butter
• 1/2cup heavy cream
• 1/2cup Dutch-processed cocoa powder (I used Droste)
• 1tablespoon light corn syrup
• 3cups confectioners' sugar
• 1tablespoon vanilla extract
• 1cup toasted pecans, chopped

INSTRUCTIONS

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
• 2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.
• 3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

  TIMING IS EVERYTHING

  • 
    The key to perfectly moist Texas sheet cake is to let the warm icing soak into the hot cake. As soon as the cake comes out of the oven, pour the warm icing over the cake and use a spatula to spread the icing to the edges of the cake. This creates the signature fudgy layer between the icing and the cake.