I spend a lot of time thinking about cake.
How will I prepare my next cake?
When will I serve my next cake?
Why am I not eating a piece of cake right now?
Oh. Wait. I kind of am eating a piece of cake right now. Nice.
I do not, however, spend a great deal of time thinking about where cakes come from.
Which is why I am not entirely sure why this ridiculously delish cake is called a ‘Texas Sheet Cake’.
I can only assume that it has something to do with a cake that is larger than life originating from a state that is larger than life.
And I will admit that this cake’s epic reputation was very intimidating.
I’ve been thinking that maybe I’m just not Texas-y enough to come up with my own version of this gem.
But I really, really wanted to make it.
Ok. Fine. I really, really wanted to eat it.
So I pulled myself up by my spurs and got together with my own version of a Texas Sheet Cake.
I channeled Lady Bird Johnson.
I could feel the spirit of Sam Houston giving me strength.
I heard the cheers of J.R. Ewing and Matthew McConaughey keeping me going all the way to the chocolaty, glazed ending.
I chopped this chocolate for the glaze on top. Because the cake itself is on the thinner side, I went with a glaze rather than a full-blown frosting.
The cake is almost like a brownie cake.
That’s what I think, and that’s what A. told me. After his third piece. Yeehaw.
Would you like a piece?
Fantastic. I’ve saved one just for you.
If you can’t make it to my chuck wagon, be sure to bust out your chaps and bake a Texas Sheet Cake for yourself STAT.
Now get along, little doggies.
Texas Sheet Cake
For the cake:
2 c. all-purpose flour
2 c. white sugar, granulated
3/4 c. unsalted butter, softened
3/4 c. buttermilk
2 large eggs
1/2 c. cocoa powder
1 tbsp. baking soda
1/2 tsp. cinnamon, ground
1/2 tsp. salt
For the glaze:
1 c. heavy cream
10 oz. bittersweet chocolate
1/4 c. white sugar, granulated
2 tbsp. unsalted butter
Preheat oven to 350°.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt and cocoa powder and set aside.
In a large bowl, cream the sugar and butter until light and fluffy. Beat in the eggs one at a time until mixed through. Add the dry ingredients to the butter mixture alternating with the buttermilk and scraping down the sides of the bowl as necessary. Beat until just blended.
Spread the mixture out over a 12″ x 16″ rimmed baking sheet lined with parchment paper, using a rubber scraper to smooth the batter as evenly as possible across the pan.
Bake the cake for 20 minutes or until a cake tester inserted into the middle of the cake comes out clean. Set the baked cake aside to cool slightly before glazing.
Meanwhile, roughly chop the chocolate for the glaze and set aside. Bring the heavy cream and sugar to a boil in a small saucepan. Remove the cream mixture to a heat-proof bowl and add the chopped chocolate and butter. Whisk the glaze until smooth and glossy. Spread over the top of the cake and serve.
YIELD: one 12″ x 16″ cake, approximately 14-16 servings