Sunday evening we had some couples over to just visit and have cake. Going through a few of my cookbooks, I found this new version of the Texas Sheet Cake and decided to make it. I will never go back to the original recipe. The brown sugar and the chocolate squares make such a difference. Out of 9 people here, I think I was the only one that didn’t go cut a 2 or 3rd piece and that was simply because I had had one even before company arrived.
1 cup butter
5 oz unsweetened chocolate, chopped
1/2 cup water
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teas vanilla
2 cups flour
1 teas baking soda
1/4 teas salt
1/2 cup buttermilk
Poured Chocolate Frosting (recipe follows)
Preheat oven to 350. spray a 13×9″ baking pan with baking spray and flour.
In a small small saucepan combine butter, chocolate and 1/2 cup water. Cook over medium-low heat until chocolate and butter are melted, stirring frequently. Remove from heat and let cool for 15-20 minutes.
In a large bowl, beat sugars, eggs and vanilla with mixer on medium until mixture is fluffy.
In a small bowl, combine flour, baking soda and salt. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in chocolate mixture. Pour batter into prepared pan.
Bake for 25-30 minutes or until cake tests done in center. Pour over warm Chocolate Frosting while cake is still warm. Let cool for at least 30 minutes before serving. Cover and store in fridge up to 3 days.
*I ended up making the homemade caramel sauce from the chocolate-caramel filled cupcakes recipe and poured it over the cake, topped with vanilla ice cream then drizzling the caramel sauce over all. Was delish….
Frosting
1/2 cup butter
3 oz unsweetened chocolate, chopped
1/2 cup buttermilk
4 1/2 cups powdered sugar
1 teas vanilla
1 1/2 cups chopped pecans (opt)
IN a medium saucepan, combine butter, chocolate and buttermilk. Cook over medium low heat until chocolate is melted and mixture is smooth. Remove from heat and pour over powdered sugar and beat until smooth. Add the 1 teas vanilla and stir in pecans if desired. Pour over warm cake.
Chocolate Castles as wel 