Sunday, February 26, 2012

Texas Sheet Cake

Texas Sheet (Sheath) Cake aka: Mexican Chocolate Cake

Cook’s note: I dare not mess too much with this classic cake that epitomizes Southern hospitality. But I will say there are many variations of this recipe to choose from online and in cookbooks. Some use sour cream in the cake while other recipes opt for using buttermilk instead. I picked a Mexican Chocolate Cake recipe from a recently purchased cookbook The San Antonio Tex-Mex Cookbook. I added 2 TB Kahula and substituted coffee instead of water for the cake.
Oh, my this was soooooooooooo good and I might add Oscar worthy if having a party today
  • 1 stick of butter (1/2 cup)
  • 1 cup water or freshly brewed coffee
  • ¼ cup unsweetened cocoa
  •  2 cups flour
  •  2 cups sugar
  • 1 tsp. baking soda
  • 2 eggs beaten
  • ½ cup buttermilk
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1/2 cup oil
  • optional 1/8 cup Kahlua

  •  ¼ cup butter
  • 4 TB. unsweetened cocoa
  • 9 TB. milk
  • 2-1/2 - 3 cups powdered sugar
  • 1 cup chopped pecans

  • Melt butter in saucepan, add cocoa and water or coffee
  • Bring to a boil and set this mixture aside
  • In a bowl combine flour, sugar, salt, soda and pour into hot cocoa mixture stirring   with a wooden spoon to mix well
  • Beat eggs and add in buttermilk, oil cinnamon, vanilla, optional Kahlua and beat well and pour in chocolate mixture and beat all ingredients
  • Pour into greased 13 x 9 pan or a jelly roll pan with sides
  • Bake @ 375 for 25 minutes in a 13 x 9 pan or 400@ for 20 minutes in jelly roll with sides -check center for doneness with large toothpick
  • Cool cake 15 minutes before pouring on freshly made frosting  
  • Melt butter in saucepan medium low heat and add cocoa and milk, whisking to blend well
  • Bring to a boil and set aside
  • Place powdered sugar in mixing bowl and then add hot chocolate mixture beat well to remove lumps optional to add 2 TB. Kahula and may have to add a little more milk for right consistency
  • Stir in nuts and pour over cake or leave nuts out and sprinkle nuts immediately after pouring on frosting- the frosting amount is generous so you might think about not using all but any left over icing tastes great right out of the bowl :)  

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