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Prep time
15 minutes
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Cook time
45 minutes
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Makes
One 13- x 9-inch cake
Author Notes
This Texas sheet cake is classic comfort food, with a rich cake and luscious frosting. It dates back to the 1970s, when they called things “groovy” almost as much as we use the word “fire” today. —Megan Giller
Ingredients
- For the cake:
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4 ounces
unsweetened chocolate
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1/2 cup
unsalted butter (1 stick), plus 1 tablespoon for greasing the pan
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2 cups
sifted flour
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2 cups
granulated sugar
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1/4 teaspoon
salt
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1 cup
sour cream
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1 teaspoon
vanilla extract
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1 1/2 teaspoons
baking soda
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2
eggs, beaten
- For the frosting:
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4 ounces
unsweetened chocolate
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7 tablespoons
whole milk
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3 cups
powdered sugar
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1 pinch
salt
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1 teaspoon
rum extract (you can also use vanilla extract)
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1/3
stick of unsalted butter, melted
Directions
- For the cake:
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Heat the oven to 350°F and grease a 13- x 9- x 2-inch pan with 1 tablespoon of butter.
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Melt the chocolate over a double boiler.
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In a separate saucepan, melt the 1/2 cup butter over medium heat along with 1 cup of hot water and bring to a low boil. Mix in the melted chocolate and stir to combine. Take off the heat.
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In a medium-size bowl, combine the sifted flour, sugar, and salt.
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Pour the chocolate mixture into the bowl with the flour mixture and combine well with a wooden spoon. Add the sour cream, vanilla, and baking soda to the mixture and combine well. Add the beaten eggs and mix until they’re fully incorporated.
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Add the batter to the greased cake pan and bake for 30 minutes, or until you can insert a toothpick or knife into the center and it comes out clean. Let cool completely before frosting.
- For the frosting:
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Melt the chocolate in a double boiler.
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In a medium-size bowl, mix the milk and sugar gradually .
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Add the salt and rum extract to the milk-sugar mixture and stir until combined. Then add the melted chocolate and stir until combined.
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Add the melted butter and mix until fully incorporated.
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Let the frosting cool slightly, before spreading on cooled cake.
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