Easy Texas Sheet Cake

Seriously, the way my friends rave about dessert that is so fast and easy makes me with twice about even attempting something that might require a significant effort. I had this cake mixed, baked, frosted and taste-tested in under an hour. Yummers.

Even my skinniest friend kept sneaking pieces, but I stopped counting after three...or four...

So maybe this isn't the healthiest, but it is certainly one of the tastiest chocolate cakes I've devoured! Plus it doesn't require any weird ingredients and yet it is extremely addictive. I blame it on the butter. And the fact that your thighs may expand after you try this recipe, I blame on my friend Nicole, who first introduced me to Texas Sheet Cake during college whenever we needed something to whip up and share with a crowd!

Easy Texas Sheet Cake [click to print]
Makes 24 generous servings


For the Cake: 
2 c. flour
1/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. hot water
1/2 c. buttermilk
1 tsp. vanilla extract
2 c. sugar
3/4 c. unsalted butter, softened
2 eggs, large

For the frosting: 
1 c. pecans, finely chopped and toasted (optional, but real Texans love pecans)
3/4 c. unsalted butter
1/3 c. cocoa powder
6 T. milk
1 tsp. vanilla extract
3-1/2 c. powdered sugar

Preheat oven to 350 F. Line a 13x18" jelly roll pan with parchment paper or spray generously with nonstick cooking spray.

Whisk together flour, salt, cocoa and soda; set aside. In another small bowl, whisk together water, buttermilk and vanilla; set aside.

See all those little air pockets just waiting to be filled with frosting?!

In a large mixing bowl, cream sugar and butter. Add eggs. Alternate adding dry mixture and liquids in about three additions. Continue mixing until well incorporated and smooth. Pour batter into pan and bake 20-28 minutes.

While the cake is baking, get going on that deliciously decadent frosting! Melt butter in a saucepan. Add cocoa and stir to combine. Remove from heat. Stir in milk, vanilla and powdered sugar; whisk until nice and smooth. Pour frosting over warm cake and spread evenly.

Sprinkle nuts across the cake and allow to cool until it won't burn your mouth up. Cut into squares and enjoy like crazy!

Source: Adapted from The Pioneer Woman

Praline Sauce

This stuff is amazingly easy and so delicious I had to make a special trip to the grocery store for ice cream so I could eat more than just a finger taste. So good.

Praline Sauce [click to print]
1 stick (4 oz) butter
1 c. light brown sugar
1-1/2 tsp. vanilla extract
pinch of nutmeg (less than 1/8 tsp)
1 c. pecans, coarsely chopped

Melt butter in saucepan over medium heat. Whisk in sugar, stirring continuously until melted and just boiling, about 5-7 minutes. Add vanilla, nutmeg and pecans. Stir until smooth.

Source: Adapted from Kevin and Amanda

Spiced and Sugared Walnuts (Crockpot or Otherwise)

I always thought that toasted and sugared nuts were something street vendors sold in the olden days, until one day. I was walking through the mall with one of my roomies, just doing some Christmas shopping, and she said, "I wish we could get some toasted nuts" and I just chuckled "Yeah" and she said "No, really. Don't you always get nuts from those little booth guys in the mall during the holidays?" and I said "What? I didn't think that was real." And another false belief was destroyed.

We never did find our toasted nuts. I've tried making them before, but I often forget things under the broiler and bad, smokey things happen when you do that. Here's a forgetful-friendly recipe for crockpot spiced and sugared walnuts, but you can do them in the oven, too, if you promise not to forget about those darling walnuts.

Spiced and Sugared Walnuts (Crockpot or Otherwise)   [click to print]
2 c. walnuts
1/2 c. brown sugar
1/4 c. (1/2 stick) butter
1/2 tsp. vanilla
1-1/2 tsp. cinnamon
1/8 tsp. cayenne pepper (optional)

Preheat crockpot about 15 minutes on high. Combine walnuts, sugar, butter and vanilla in crockpot. Stir until sugar is completely moistened and nuts are evenly coated. Cover and cook on high 15 minutes. Stir. Reduce heat to low and cook for 2 hours, stirring each hour. Spread nuts on wax paper. Whisk together spices and sift over nuts. Allow to cool to room temperature and enjoy!

Source: Adapted from About.com's Southern Food