Chocolate Sheet Cake with Chocolate-Pecan Icing

I was missing Mom yesterday, so I decided to bake her chocolate sheet cake. This recipe is so dang easy, and the rich texture and decadent icing make it the ultimate comfort food when only chocolate will do. I used to inhale this for dessert with a big glass of milk, and it was one of the baking staples in my mom’s cooking routine.  She used to tell me that my grandmother would bake this cake every Friday so that she would have something chocolate for her five kids to snack on over the weekend.

I like it with the pecans, but you can leave them out of the icing or substitute them with another chopped nut of your choice.

Chocolate Sheet Cake with Chocolate-Pecan Icing

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Ingredients

Cake

  • 2 cups flour
  • 2 cups sugar
  • 1/2 tsp. salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 stick butter
  • 1 cup water
  • 1/2 cup shortening
  • 3 TBS cocoa

Icing

  • 1 stick butter
  • 3 TBS cocoa
  • 1 box of powdered sugar (1 pound)
  • 1 tsp. vanilla extract
  • 6 TBS milk
  • 1 cup chopped pecans

Procedure

  1. Preheat oven to 350 degrees. Grease and flour a 9×13 cake pan.
  2. In a large bowl, stir together flour, sugar, and salt and set aside. In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Set aside.
  3. Place butter, water, shortening, and cocoa in a medium saucepan. Cook mixture over medium-high heat until butter and shortening are melted and mixture begins to boil. Remove from heat and immediately pour cocoa mixture into the flour fixture, whisking until combined. Add the buttermilk mixture and whisk until fully incorporated. Pour batter into prepared pan and bake for 20 to 25 minutes. Prepare icing while cake cooks because you will pour it over cake when it comes out of the oven.
  4. To make icing, melt butter in saucepan on medium-low. Add cocoa and stir until smooth. Add powdered sugar and vanilla, stirring well. Add the milk and whisk until smooth. Stir in pecans. Pour evenly over warm cake and it will set as it cools. Enjoy!

Tasty Tuesday–Chocolate Kahlua Cake

cakeThis cake is an older recipe, but is one my husband loves to make it when he is puttering around the kitchen. Y’all know me, any cake with hooch in it is a thumbs up. However, this really is a good, fast cake recipe that elevates the lowly box mix into company-worthy dessert.

Chocolate Kahlua Cake

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Ingredients

CAKE

  • 1 box Devil’s food cake mix
  • 1 pkg instant chocolate pudding mix (5.9 oz) (the larger box!)
  • ¾ cup Kahlua
  • ½ cup water
  • ½ cup vegetable oil
  • 4 large eggs

GLAZE

  • 1 cup powdered sugar, sifted
  • ¼ cup Kahlua

Procedure

1) Preheat oven to 350 degrees. Grease and flour a Bundt pan, or spray it with the nonstick spray that contains flour (Baker’s Joy, Pam with Flour, etc.).

2) In a large mixing bowl, combine the cake mix, pudding mix, Kahlua, water, oil, and eggs with a hand mixer. Blend on low speed for 1 minute. Scrape down sides of bowl with a rubber spatula. Increase speed to medium and beat for 2-3 minutes more, until batter is thick and smooth. Pour the batter into the Bundt pan.

3) Bake until the cake springs back when lightly pressed with your finger and when a toothpick inserted in the center comes out clean, about 45-47 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Remove cake from pan and place on cake plate or platter 

4) Place powdered sugar and Kahlua in a small bowl and stir until well combined. Spoon glaze over warm cake, allowing it to drizzle down the sides and into the center. Cool completely before cutting.