| Texas Sheet Cake | ||||
| Makes (1) shallow 9x13 cake | ||||
| Cake | Icing | |||
| 1 cup | all-purpose flour | 4 oz | by weight, raw pecans, chopped | |
| 1 cup | sugar | 4 oz | by weight, powdered sugar | |
| 2 tbls | cocoa powder | ________ | ||
| 1 tsp | baking powder | 1/2 stick | butter, thinly sliced | |
| 1 tsp | salt | 1/4 cup | milk | |
| ________ | 2 tbls | unsweetened cocoa powder | ||
| 1 stick | butter, melted | 1 tsp | vanilla extract | |
| 1/2 cup | water | |||
| 1/4 cup | milk | |||
| 1 | egg | |||
| Directions | ||||
 Make the cake first. Preheat the oven to
350°. In a mixer equipped with a beater, add the flour, sugar, cocoa,
baking powder, and salt. Mix a little to combine. Add the butter, water,
milk, and the egg. Mix on medium for 2 minutes. Grease and flour a
shallow 9x13 foil pan (or spray it with Baker’s Joy). Pick a pan you
don't mind cutting in since you will be portioning from the pan. Pour
the batter in and spread it out evenly.Bake at 350° for 20 minutes. While the cake is baking, make the icing. Zero out your scale with a large (4 cup) Pyrex measuring cup. Measure in 4 oz of pecans. Put them in the food processor to chop them up. Put the empty measuring cup back on the scale and measure in 4 oz of powdered sugar. To the cup of powdered sugar, add the chopped pecans, butter, milk, cocoa, and vanilla. It doesn't have to be mixed or pretty at this point.  Now try to time things out so the
icing is done at the same time the
cake comes out. When your cake timer reads 2:30 left to go, microwave
the icing mixture for 1 minute. Take it out and stir it up a little with
a spoon. Put it back in the microwave for 1 more minute.Remove the cake from the oven, and place it on a cooling rack or your stove top (don’t try to remove the cake from the pan). Pour the hot icing evenly over the hot cake. Don't go poking or pushing the icing around too much as it is quite sticky. Just pour it where you want it and leave it alone. Let the cake cool and the icing will set up. |
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