The championship came down to Texas Sheet Cake and Classic-Fudge Walnut Brownies. Although the brownies pulled through for the title, it was the pictures of the sheet cake that screamed "make me!" from the pages of the magazine. Normally I'd always choose brownies over cake, but I've long heard praise for Texas Sheet Cake and I was eager to give it a try.
I'll have to make the brownies to declare my own personal winner, but this cake was definitely a winner in its own right. It makes enough for a crowd, especially because a small piece is enough to satisfy any chocolate cravings you have. It's very chocolatey and very sweet--there's no questioning why it was picked by the editors of Cooking Light. Don't omit the nuts-they're a nice texture addition and help cut some of the sweetness!
One Year Ago: Butternut Squash and Caramelized Onion Galette
Two Years Ago: Zucchini Banana Bread
Texas Sheet Cake
from Cooking Light Jan/Feb 2012
-2 tsp all-purpose flour
-2 cups all-purpose flour
-2 cups granulated sugar
-1 tsp baking soda
-1 tsp ground cinnamon
-1/4 tsp salt
-3/4 cup water
-1/2 cup butter
-1/2 cup unsweetened cocoa, divided
-1/2 cup low-fat buttermilk
-1 tbsp vanilla extract, divided
-2 large eggs
-6 tbsp butter
-1/3 cup fat-free milk
-3 cups powdered sugar
-1/4 cup chopped pecans, toasted
1. Preheat oven to 375F. Spray a 15 x 10 inch jelly-roll pan with cooking spray and dust with 2 tsp flour. Set aside.
2. Weigh or lightly spoon 9 oz (2 cups) flour into dry measuring cups; level with a knife. Combine flour with sugar, baking soda, cinnamon, and salt in a large bowl.
3. In a small saucepan, combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa. Bring to a boil, stirring frequently. Pour chocolate mixture into flour mixture and beat with a mixer until well-blended. Mix in buttermilk, 1 tsp vanilla, and eggs. Beat well before pouring batter into prepared pan. Bake at 375F for 17 minutes or until an inserted toothpick comes out clean. Place pan on a wire rack.
4. In a saucepan, combine 6 tbsp butter, fat-free milk, and 1/4 cup cocoa. Bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar. Add 2 tsp vanilla and pecans. Spread frosting over hot cake and allow cake to cool completely on a wire rack.
*Note--these bars freeze well, even frosted! Just wrap them well before freezing.