Chocolate Sheet Cake (Print)
A moist chocolate cake with a fudgy glazed top and toasted nuts. A classic Texas-style treat everyone loves.
# Ingredients:
01 -
1 1/2 cups tightly packed brown sugar.
02 -
20 tablespoons softened unsalted butter.
03 -
1 teaspoon kosher salt.
04 -
1 3/4 teaspoons baking soda.
05 -
1/4 teaspoon ground cinnamon.
06 -
4 large eggs.
07 -
1 tablespoon pure vanilla extract.
08 -
2 1/4 cups plain flour.
09 -
1/4 cup optional malted milk powder.
10 -
2/3 cup cocoa powder (natural).
11 -
1 1/2 cups buttermilk.
12 -
One cup of milk for glaze.
13 -
12 tablespoons of butter.
14 -
A cup of regular sugar.
15 -
1/2 cup cocoa powder.
16 -
1/4 teaspoon vanilla extract.
17 -
1/4 teaspoon salt.
18 -
1 1/2 cups toasted pecans.
# Steps:
01 -
Warm the oven to 350°F, then grease and coat your pan with cocoa.
02 -
Whip together spices, sugar, and butter till fluffy, adding eggs individually.
03 -
In turns, mix your flour blend and buttermilk until smooth and lump-free.
04 -
Pour batter into the pan and bake for around 25 minutes until puffed up.
05 -
Heat cocoa, butter, sugar, and milk to 220°F, stirring constantly.
06 -
Drizzle the hot cake with warm glaze and sprinkle pecans on top.
# Notes:
01 -
Always go with high-quality natural cocoa.
02 -
Pour on the glaze while both it and the cake are hot.
03 -
Can stay fresh a week at room temp.