Directions: |
Directions:Preheat oven to 350 degrees. Lightly grease an 11 x 18 sheet pan, line with parchment paper, and set aside.
Put the flour, sugar, baking soda, and salt in a large mixing bowl. Whisk together until uniform. Set aside.
Put the eggs (two eggs plus two egg yolks) in a small bowl. Toss in the vanilla and sour cream.
Beat until smooth. Set that aside along with the dry ingredients. Put the chocolate chips, butter, and olive oil in a medium-sized pot on the stove. Add the water and the cocoa powder. Cook over medium heat for maybe 5 minutes, stirring occasionally, until it melts and is uniform.
Pour the molten chocolate/butter mixture into the bowl with the flour mixture. Whisk to combine.
You should wind up with a thick, mealy paste. Add the egg mixture to the bowl. And stir until uniform.
It should look like smooth and lovely chocolate cake batter. The batter will be on the thick side. Pour the batter out onto prepared sheet pan. Spread it around with a rubber spatula or the back of a wooden spoon until it’s evenly distributed.
Pop the pan into your preheated 350-degree oven. Bake 18-20 minutes.
Toss pecans into a nonstick pan. Cook over medium heat, stirring frequently, until lightly brown and very fragrant. When the nuts are toasted, pull them out of the pan. Transfer to a cutting board. Let cool then chop them up.
Make the icing about 10 minutes before the cake comes out of the oven. Cut the butter up into chunks and put it in a medium-sized pot. Pour in the cream. Add the light corn syrup to the pot,
Toss in the cocoa powder. Cook over medium heat for about five minutes, stirring occasionally, until the mixture is melted, smooth, and uniform. Take the pot off the heat. Stir in the vanilla… …and the confectioner’s sugar (often called powdered sugar in the U.S.). Whisk it until all the lumps of sugar are gone.
Frost the cake when it’s hot!
After 18-20 minutes, pull cake out of the oven. It should be slightly firm to the touch and a little crackly around the edges. Pour the pot of warm frosting right onto the cake. Do not let that cake cool. Spread the icing around with a rubber spatula or the back of a wooden spoon so that it covers the entire cake.
Sprinkle the cake fairly evenly with chopped, toasted pecans. Let cool for 45 minutes – an hour to let the icing sink into the cake |
This recipe for TEXAS SHEET CAKE is from