cook's country texas sheet cake

 

“It’s deja vu all over again”

Yogi Berra

I know I just made this cake. But The Illinois BFF, upon receiving my last post, sang the praises of it. She said, "Have you tried the Cook's Country Texas Sheet Cake? It's fabulous." She said that whenever she makes it, people go gaga over it.

I had a dinner party in need of a dessert. I like gaga. I like fabulous. Perfect!

Cocoa powder

and more chocolate

2 eggs + 2 egg yolks

Everything seems to be kicked up a notch
over there at America's Test Kitchen.

 

photography by The Son

The cake is chocolatey, moist, and rich. The texture is akin to a boxed cake mix, according to The Daughter. If there's a next attempt, I will try this with all butter (no oil) and substitute some coffee for the water to add some depth to the flavor.

Cook's Country Texas Sheet Cake

Printable recipe

Cake

2 cups all-purpose flour

2 cups 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 Dutch-processed cocoa powder

Chocolate icing

8 tablespoons unsalted butter

1/2 cup heavy cream

1/2 cup Dutch-processed cocoa powder

1 tablespoon light corn syrup

3 cups confectioners' sugar

1 tablespoon vanilla extract

1 cup toasted pecans, chopped

Preheat oven to 350ºF. Grease an 18x13-inch rimmed baking sheet. Set aside.

Combine flour, sugar, baking soda, and salt in a large owl. In another bowl, whisk eggs, yolks, vanilla, and sour cream until smooth.

Heat chocolate, butter, oil, water, and cocoa powder in medium saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk the chocolate mixture into the flour mixture until incorporated. Whisk egg mixture into the batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Set on wire rack.

About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with nuts. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.