Texas Sheet Cake with Chocolate Fudge Frosting
Texas sheet cake with chocolate fudge frosting. This is a classic Southern dessert that is sure to please everyone. The cake is moist and chocolatey, and the frosting is rich andcreamy.
Texas sheet cake with chocolate fudge frosting. This is a classic Southern dessert that is sure to please everyone. The cake is moist and chocolatey, and the frosting is rich andcreamy.
- 1 cup sugar
- 2 large eggs lightly beaten
- 1 cup boiling water
- 1 cup granulated sugar
- 4 cups confectioners sugar
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup unsweetened cocoa powder sifted
- 2 sticks butter melted
- 1/2 cup buttermilk
- 1 t vanilla extract
- 1 cup packed light brown sugar
- 1 t baking soda
- 3/4 t salt
- 1/2 t baking powder
- 1/2 cup whole milk
- 1/2 stick butter cut into small bits
- 2 t light corn syrup
- 2 t vanilla extract
- Carbohydrate 90.5606840050081 g
- Cholesterol 40.5791666669268 mg
- Fat 3.5198795342227 g
- Fiber 1.74772617422703 g
- Protein 5.98034979998258 g
- Saturated Fat 1.70946808087914 g
- Serving Size 1 1 Serving (131g)
- Sodium 140.215628263528 mg
- Sugar 88.8129578307811 g
- Trans Fat 0.438144045761974 g
- Calories 417 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Grease a 13 by 9-inch baking pan with butter, oil or cooking spray.
- In a medium bowl, whisk together the boiling water and cocoa powder.
- Stir in the melted butter.
- Whisk in the eggs, buttermilk, and vanilla.
- In another medium bowl, whisk together the flour, both sugars, the baking soda, salt, and baking powder.
- Fold the flour mixture into the chocolate mixture until combined.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.
- In a large saucepan, whisk together the granulated sugar and cocoa powder.
- Whisk in the milk, then stir in the butter and corn syrup.
- Place the pan over medium-high heat and bring to a boil, whisking constantly.
- Off the heat, stir in the confectioners’ sugar and vanilla.
- Spread the frosting over the surface of the cake just as soon as it comes out of the oven.
- Let the cake cool on a rack, then serve it up.
Standard mixing bowls will not suffice for this batter because the boiling water added directly to the cocoa powder requires a vessel large enough to prevent splashing while whisking. Whisking boiling water into cocoa blooms the solids, dissolving trapped air and releasing fat-soluble compounds into the liquid phase before the flour enters the bowl. Measuring exact volumes requires a dry measuring cup leveled with a straight edge for the two cups of all-purpose flour, preventing density spikes that ruin the crumb structure.
Baking requires a 13 by 9-inch metal pan preheated in an oven stabilized at 350 degrees Fahrenheit. Glass or ceramic baking dishes insulate too heavily, altering the heat transfer rate and extending the 30 to 35 minute baking window required for the center to set properly. Aluminum pans conduct heat rapidly, ensuring the edges bake at the same rate as the interior without burning the exterior sugars.
Frosting application demands exact timing rather than passive waiting. Pouring the hot fudge over the cake immediately upon removal from the oven at 350 degrees allows the confectioners' sugar glaze to partially absorb into the top crumb layer, locking in moisture as the starches cool and gelatinize. Constant whisking during the saucepan boiling phase prevents the milk solids and sugars from scorching against the metal base.
Storage relies on temperature control to maintain the emulsion of butter and sugar within the frosting. Covering the cooled pan prevents staling caused by moisture migration from the interior crumb to the dry ambient air. Slicing the cake into twenty-four portions yields uniform geometric pieces that showcase the distinct textural boundary between the fudge top and the porous chocolate base.
