Texas Sheet Cake

Makes 24 servings


2 cups all-purpose flour

2 cups granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup sour cream, room


2 large eggs plus 2 egg

   yolks, room


2 teaspoons vanilla

8 ounces semisweet

   chocolate, chopped

3/4 cup vegetable oil

3/4 cup water

1/2 cup Dutch-process

   cocoa powder

4 tablespoons unsalted


For the icing:

8 tablespoons (1 stick)

   unsalted butter

1/2 cup heavy whipping


1/2 cup Dutch-process

   cocoa powder

1 tablespoon light corn


3 cups powdered sugar

1 tablespoon vanilla

1 cup pecans, toasted

   and chopped


1. For the cake, grease an 18-by-13-inch rimmed baking sheet or sheet pan. Whisk flour, granulated sugar, baking soda, and salt together in a medium bowl. In another medium bowl, whisk sour cream, eggs, egg yolks, and vanilla together.

2. Cook chocolate, oil, water, cocoa, and butter together in a large saucepan over medium heat, stirring occasionally, until smooth, about 5 minutes. Off the heat, slowly whisk in flour mixture until just incorporated. Whisk in egg mixture until combined. Give batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape batter into prepared baking sheet, smoothing top. Gently tap the sheet on counter to settle the batter.

3. Bake cake on oven rack in middle position of a preheated 350-degree oven 18 to 20 minutes, rotating pan halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached.

4. For the icing, during the cake's last few minutes of baking, cook butter, cream, cocoa, and corn syrup together in a saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in powdered sugar and vanilla until combined. Spread warm icing evenly over hot cake and sprinkle with pecans.

5. Cool cake in pan to room temperature, about 1 hour, then refrigerate until icing is set, 1 hour longer. Serve. (The cake can be wrapped with room temperature before serving.) Makes 1 (18-by-13-inch) sheet cake.

- From Cook's Country Best Potluck Recipes, and the editors at America's Test Kitchen


Per serving: 397 calories, 4 grams protein, 49 grams carbohydrates, 36 grams sugar, 22 grams fat, 59 milligrams cholesterol, 87 milligrams sodium, 2 grams dietary fiber.EndText