Texas Sheet Cake

Name: Texas Sheet Cake
Yield: Serves 24
Cuisine: American
Ingredients: 2 cups (10 ounces), all-purpose flour; 2 cups (14 ounces), sugar; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 2 large, eggs plus 2 yolks; 2 teaspoons, vanilla extract; 1/4 cup, sour cream; 8 ounces, semisweet chocolate, chopped; 4 tablespoons, unsalted butter; 3/4 cup, vegetable oil; 3/4 cup, water; 1/2 cup (1½ ounces), Dutch-processed cocoa powder; 8 tablespoons (1 stick), unsalted butter; 1/2 cup, heavy cream; 1/2 cup (1½ ounces), Dutch-processed cocoa powder; 1 tablespoon, light corn syrup; 3 cups (12 ounces), confectioners' sugar; 1 tablespoon, vanilla extract; 1 cup, toasted pecans, chopped

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Appears in Cook's Country February/March 2008, America's Test Kitchen TV

Desserts or Baked Goods

The signature fudgy texture is created when warm icing is spread over a hot cake.

SERVES24

TIME1 hour, plus 1 hour cooling and 1 hour chilling

has video

WHY THIS RECIPE WORKS

Texas Sheet Cake is a huge, pecan-topped cake with three distinct layers of chocolaty goodness. We poured sweet chocolate icing over a cake hot out of the oven. When it cooled, we had an icing layer, a fudgy layer where the icing and hot ca...

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