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Tex-Mex Chocolate Sheet Cake - the Best!

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“Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Grease a 13x9-inch baking pan.
  2. Line bottom with waxed paper; grease and flour paper.
  3. Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
  4. Whisk cocoa and boiling water in medium bowl until smooth.
  5. Stir cocoa into dry ingredients with a rubber spatula.
  6. (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
  7. Whisk buttermilk mixture into cocoa mixture, until smooth.
  8. Pour batter into prepared pan.
  9. Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
  10. Make frosting:
  11. Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
  12. Cover bowl with plastic wrap, turning back one section to vent.
  13. Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
  14. Add cream.
  15. Cover and microwave 1 1/2 minutes more, just until cream is hot.
  16. Stir until frosting is completely smooth and shiny.
  17. Cool cake in pan on wire rack 5 minutes.
  18. Pour frosting evenly over hot cake.
  19. Sprinkle pecans over top.
  20. Cool cake completely.
  21. Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
  22. Makes 12 servings.

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