Maybe this will not be the best post ever, but it’s not OK to wait any more. My beautiful Texas Sheet Cake has long been eaten and two photos sit waiting on the desktop of my laptop but I cannot find the time to sit down and write this post and the recipe for this beautiful chocolate desert!
Terrible!!! And what is the reason you might ask? Well there is not only one reason, but hundreds of different jobs and unexpected things which have all happened in the last few days. You can only imagine how busy I was when in the last 5, 6 days I had absolutely no time for a kitchen experiment. My OMG chocolate kitchen saw chocolate only when my son Marco munched his favorite chocolate bar a few times! And that is all!
I know, I know, you are not interested in my problems. So, let’s go back to the beginning. Where was I? Ah, yes, the Texas Sheet Cake!
Well, what else to say but: real heaven for true chocoholics! And besides all that, it is made very quickly. While a beautiful chocolate cake is baking in the oven, you are already preparing the filling and in a very short space of time, you already have a decadent dessert. Definitely the right choice for unexpected guests or something like that.
Anyway, my two long prepared photos are in front of you. As for the taste, you have my little personal chocoholic word 🙂
- [b]For the Cake:[/b]
- 1/2 cup butter
- 1/2 cup water
- 2 Tbsp cocoa
- 1 cups sugar
- 1 cups all-purpose flour
- pinch of salt
- 1/2 teaspoon baking soda
- 1/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- [b]For the Frosting:[/b]
- 1/4 cup butter
- 2 Tbsp cocoa
- 3 Tbsp milk
- 2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup toasted pecans(or walnuts)- chopped
- Preheat oven to 350 F.
- Combine butter, water and cocoa in medium saucepan on medium heat until butter is melted.
- Combine sugar, flour, salt and baking soda in medium bowl.
- Separately mixed with the fork buttermilk, eggs and vanilla, than add to the flour mixture.
- Add flour mixture into the heated cocoa mixture and mix until smooth.
- Pour into 9×9 inch baking dish.
- Bake 20 minutes or until a toothpick inserted in the center comes out clean.
- In the meantime prepare the frosting so you can frost the cake while it’s hot.
- Combine butter, cocoa and milk in a medium saucepan and bring to simmer.
- Move from the heat and add powdered sugar and vanilla, mix it well.
- Stir in walnuts.
- Spread over the hot cake.