Tex-Mex Chocolate Sheet Cake - the Best!
- Reviews 2
Ready In: 1 hr
Serves: 12
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup unsweetened cocoa
- 1 cup boiling water
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup butter or 1 cup margarine, melted and cooled
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
- Heat oven to 350°F Grease a 13x9-inch baking pan.
- Line bottom with waxed paper; grease and flour paper.
- Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
- Whisk cocoa and boiling water in medium bowl until smooth.
- Stir cocoa into dry ingredients with a rubber spatula.
- (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
- Whisk buttermilk mixture into cocoa mixture, until smooth.
- Pour batter into prepared pan.
- Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
- Make frosting:
- Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
- Cover bowl with plastic wrap, turning back one section to vent.
- Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
- Add cream.
- Cover and microwave 1 1/2 minutes more, just until cream is hot.
- Stir until frosting is completely smooth and shiny.
- Cool cake in pan on wire rack 5 minutes.
- Pour frosting evenly over hot cake.
- Sprinkle pecans over top.
- Cool cake completely.
- Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
- Makes 12 servings.
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