Sunday, August 25, 2013

The Most Decadent Chocolate Cake

This is a gooey, delicious, moist cake, and easy to make. Very decadent indeed. It's also known as a Texas Sheet Cake, but when I made it in the Jelly Roll sheet, the cake overflowed in my oven. Goodness, they must have bigger jelly roll pans in Texas than they do here in Canada. Now I make it in a casserole or rectangle cake pan. Trust me, it's OMG Good!


1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla


1/2 cup butter 
1/4 cup cocoa 
1/4 cup plus 2 tablespoons milk 
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted) 
1/2 teaspoon vanilla 
1/2 cup chopped pecans, optional


Combine 1 cup butter, water, and 1/4 cup cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well. Pour into greased large cake pan. You can use a 15x10x1-inch jelly roll pan. Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean. Frost while still hot.
Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil. Add the confectioners' sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in pecans, if using, and pour over the cake. Spread to cover the hot cake.

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