Texas Sheet Cake

Texas Sheet Cake is also sometimes referred to as chocolate sheet cake or cowboy cake. I was first introduced to this quick, easy and delicious cake by my sister, Carole many years ago when I first got married. It's the perfect thing to make when you need a quick chocolate fix and because it is made in a sheet pan, its thinner than a regular cake and feeds a crowd! However, it's extremely moist, sticky, sweet and even a little gooey where the glaze melts in to the top of the cake. For me, what absolutely hands down makes this cake is the chocolate glaze with pecans. The original recipe says the pecans are optional, but I say unless you are allergic to nuts, they are not optional. ;)

Cake:

1 cup butter
1 cup water
1/4 cup cocoa powder
2 cups flour

2 cups sugar
1/4 tsp salt

1/2 cup buttermilk

2 eggs, beaten

1/2 tsp baking soda

1 tsp vanilla

Glaze:

3/4 cup butter

1/4 cup cocoa

6 Tbsp milk

1 tsp vanilla

3-1/4 cups powdered sugar
1/2 cup finely chopped pecans

Preheat oven to 350. Spray a half sheet pan with cooking spray. (Use the sheet pan you have with the highest edges for best results, at least 16 x 12!)

For the cake: In a saucepan, add the butter, water and cocoa and bring to a boil. Let it boil for just a minute, then remove from the heat and let it sit for a minute or two. In a large mixing bowl whisk together the flour, sugar and salt. Pour the warm chocolate mixture over the flour mixture and stir together until combined with no lumps. Combine the buttermilk, eggs, baking soda, and vanilla. Whisk that mixture in to the chocolate mixture. Pour the batter in to your prepared sheet pan and make sure it is spread completely evenly. Smack the pan on the counter gently a couple of times times then bake at 350-degrees for 18-20 minutes until it's just baked through. Don't overcook! Let the cake cool for 15-20 minutes.

For the glaze: Chop pecans finely. (I pulse them a few times in my ninja chopper.) In a saucepan melt the butter, add the cocoa and stir until it just comes to a boil then turn off the heat. Add the milk, vanilla, and powdered sugar. Whisk together till the lumps of powdered sugar are gone. Stir in the pecans.

After the cake has cooled for 15-20 minutes, pour the glaze over the top of the cake so that it reaches the sides of the pan, then let the cake sit for at least an hour or two which will make it easier to slice.

Cheesy Funeral Potato Casserole

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