Thursday, August 28, 2014

Texas Sheet Cake

We're on our way to Texas! In honor of our new home, I whipped up some Texas Sheet Cake a couple weeks ago. If you like chocolate cake, pecan pralines, or both, this recipe is for you. Plus, it's Texas-sized, so it's perfect for the next time you're hosting a crowd.

What You'll Need:
2 cups GF Flour
2 cups granulated sugar
1 stick butter
1/2 cup shortening
4 Tbsp cocoa
1 cup water
2 eggs
1/2 cup buttermilk
1/2 tsp baking soda
1/8 tsp salt

For the praline topping:
1 stick butter
7 tbsp milk
1 scant tbsp cocoa
3 3/4 cups powdered sugar
1 tsp vanilla
1 cup pecans, chopped

  1. Preheat the oven to 350 and grease a large sheet pan with edges. 
  2. Sift together the flour and the sugar, then set aside.
  3. In a small saucepan, melt together the butter, shortening, cocoa, and water. Bring the mixture to a boil, stirring frequently. 
  4. Remove the pan from heat and whisk in the eggs, buttermilk, baking soda, and salt. Continue stirring constantly so the eggs don't cook and you create a smooth, buttery chocolate mixture.
  5. Add the wet ingredients to the dry ingredients and stir to combine. 
  6. Pour the batter onto the prepared baking sheet and bake for about 20 minutes. 
  7. 5 minutes before the cake is done, begin making the topping: In a saucepan, melt the butter with the milk and cocoa. Bring it to a boil.
  8. Add the powdered sugar to the butter mixture and use a whisk to mix until all lumps are out. 
  9. Fold in the vanilla and nuts, then pour the hot mixture onto the cake (do it as soon as it comes out of the oven!).
  10. The topping will harden slightly, creating the perfect pecan praline "frosting". After it cools, dig in and enjoy!

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