TEXAS SHEET CAKE
I’m currently sitting at Bouchon Bakery on my last morning in New York City and am completely bombarded with emotions.
I got to see a good friend, loved EVERYTHING that I ate, saw all the sights, ran in central park, and plain and simply had an amazing weekend. Buuuut I’m also excited to go home. Home to my confused kitty who’s been alone for two whole days and home to my boy who will also be returning home from vacation.
TEXAS SHEET CAKE {JOY THE BAKER COOKBOOK}
Serving Size: 9-16 (depending on how you cut your squares)
INGREDIENTS
For the cake:
1/2 cup (1 stick) unsalted butter
2 1/2 tbsp unsweetened cocoa powder
1/2 cup hot brewed coffee
1 cup all purpose flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/4 cup sour cream
1/2 tsp vanilla extract
For the fudge icing:
1/4 cup (1/2 stick) unsalted butter
2 tbsp unsweetened cocoa powder
3 tbsp evaporated milk
2-3 cups powdered sugar
1/2 tsp pure vanilla extract
1/2 cup coarsely chopped pecans
INSTRUCTIONS
Preheat your oven to 350 degrees F (180 degrees C). Grease and lightly flour a 9 x 9-inch pan and set aside.
Place the butter, cocoa and coffee in a medium saucepan. Heat and stir just until the butter has melted, set aside.
In a large bowl, add the flour, sugar, baking soda and salt and whisk together. Add the warm cocoa mixture to the flour mixture and whisk until smooth. Add the eggs, sour cream, and vanilla, to the bowl and whisk until completely combined.
Pour the batter into the greased pan (keep that saucepan for the icing!) and bake for 20 minutes - while it's baking make the fudge frosting.
For the frosting, place your saucepan over medium heat. Melt the butter, cocoa, and evaporated milk. When the butter has melted add the powdered sugar and stir until combined and has reached your desired consistency. When completely blended add vanilla and chopped pecans.
When the cake is fully baked, remove from oven and immediately pour frosting on top of the hot cake. Spread evenly.
Let cake stand on a wire rack for at least one hour before serving.
Notes
-Recipe adapted from Joy the Baker from the Joy the Baker Cookbook
-Cake will last for 4 days at room temperature if it is well sealed in a container.
-This is not actually a "sheet cake" at all! It's the same recipe, but halved and put in a 9x9-inch pan instead of a jelly roll pan. If you want to make a traditional sheet cake, double the recipe, follow the same instructions, and use a jelly roll pan! xo