I was just commissioned to bake a cake for an up coming party! I’m pretty excited because this is the first time I’ve ever been paid to make something for someone. I asked the soon to be birthday girl what kind of cake they liked and she said CHOCHOLATE!!! I knew instantly what cake I was going to make…. My Mom’s Texas Chocolate Sheet Cake. If you are a chocoholic then this needs to be the next cake you make.

As I said in a previous post “Mom’s Chicken Enchilada Casserole”, this is the cake I request every year for my birthday. The cake it’s self is super moist and chocolaty, but the magic of this cake is in the icing. This decadent, rich chocolate icing is basically a thin layer of chocolate and pecan fudge that melts in your mouth.

Another great thing that I love about this decadent cake is how simple it is to make. This is a no fuss cake and is about as easy as opening a boxed cake mix. One thing that I have added to this recipe is 1 Tablespoon of ground espresso. Over the years of watching cooking shows I have learned that a little bit of coffee really enhances the flavor of chocolate. I always add a little bit of coffee to anything chocolate that I bake. Next time you make something chocolate give it a try it.

I hope all of you Chocoholics out there give this decadent Texas Chocolate Sheet Cake a try and please let me know what you think.

Thanks and Y’all enjoy!

 

Mom’s Texas Chocolate Sheet Cake

 

The Chocolate Cake

Ingredients:

2 Cups Flour

2 Cups Sugar

½ Teaspoon Salt

2 Sticks of Unsalted Butter

1 Cup Water

3 Tablespoons Cocoa

2 Eggs (well beaten)

1 Teaspoon Baking Soda

½ Cup Buttermilk

1 Teaspoon Pure Vanilla Extract

1 Tablespoon Ground Espresso

 

Directions:

Sift together the flour, sugar and salt.

In saucepan bring  butter, water, cocoa and ground espresso to boil.  Pour over flour and sugar mixture.

In another bowl mix eggs, baking soda, buttermilk and vanilla.  Add to above mixture and mix well.

Pour into a greased and floured shallow pan (9 x 13).  Bake 400 for 20-25 minutes.

Cool cake completely then chill in the refrigerator.

 

The Icing

Ingredients:

1 Stick of Butter

3 Tablespoons Cocoa

6 Tablespoons Milk

1 16oz. Box Powdered Sugar (sifted)

1/2 Cup Chopped Pecans

1 Teaspoon Pure Vanilla Extract

Directions:

Heat butter, cocoa and milk over low heat (do not boil). Remove from heat and add sifted powdered sugar, and vanilla.  Mix until smooth.  Add pecans.  Pour the icing over the cooled cake. Place the cake back in the refrigerator to allow the icing to set up.