Tex-Mex Chocolate Sheet Cake - the Best!

Recipe by BecR2400
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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