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    You are in: Home / Recipes / Tex-Mex Chocolate Sheet Cake - the Best! Recipe
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    Tex-Mex Chocolate Sheet Cake - the Best!

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    BecR's Note:

    Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Frosting

    • 4 1/2 ounces mexican chocolate, ibarra, 1 1/2 discs (or 4 1/2 squares , 4 1/2 oz., semisweet chocolate and 1/4 teaspoon cinnamon, finely chopped)
    • 1/2 cup butter or 1/2 cup margarine, cut up
    • 1/2 cup heavy cream or 1/2 cup whipping cream
    • 3/4 cup pecans, toasted and chopped

    Directions:

    1. 1
      Heat oven to 350°F Grease a 13x9-inch baking pan.
    2. 2
      Line bottom with waxed paper; grease and flour paper.
    3. 3
      Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
    4. 4
      Whisk cocoa and boiling water in medium bowl until smooth.
    5. 5
      Stir cocoa into dry ingredients with a rubber spatula.
    6. 6
      (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
    7. 7
      Whisk buttermilk mixture into cocoa mixture, until smooth.
    8. 8
      Pour batter into prepared pan.
    9. 9
      Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
    10. 10
      Make frosting:.
    11. 11
      Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
    12. 12
      Cover bowl with plastic wrap, turning back one section to vent.
    13. 13
      Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
    14. 14
      Add cream.
    15. 15
      Cover and microwave 1 1/2 minutes more, just until cream is hot.
    16. 16
      Stir until frosting is completely smooth and shiny.
    17. 17
      Cool cake in pan on wire rack 5 minutes.
    18. 18
      Pour frosting evenly over hot cake.
    19. 19
      Sprinkle pecans over top.
    20. 20
      Cool cake completely.
    21. 21
      Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
    22. 22
      Makes 12 servings.

    Ratings & Reviews:

    • on September 28, 2007

      55

      This was very dense and rich -- we really enjoyed it! It was especially good served with vanilla ice cream. I think this needs to be stored in the refrigerator after preparing, by the way, because the frosting was too soft at room temperature. Thanks for sharing such a great, simple recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tex-Mex Chocolate Sheet Cake - the Best!

    Serving Size: 1 (165 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 568.3
     
    Calories from Fat 316
    55%
    Total Fat 35.1 g
    54%
    Saturated Fat 19.0 g
    95%
    Cholesterol 106.4 mg
    35%
    Sodium 459.3 mg
    19%
    Total Carbohydrate 62.9 g
    20%
    Dietary Fiber 3.4 g
    13%
    Sugars 42.1 g
    168%
    Protein 6.3 g
    12%

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