Today I’m thrilled to bring you a recipe from a friend who is also an amazing mom and blogger, Amanda Coers! After you’re done reading this wonderful post and making this cake (because I know you’ll have to make this one soon!) be sure and visit her blog over at TheCoersFamily.com and tell her Christy sent ya!
P.S. So excited that my new book Come Home To Supper will be in stores TOMORROW! Looking forward to seeing some of you tomorrow night in Huntsville, AL!
Gratefully, Christy
Hi y’all! I’m so happy to be here with you on Southern Plate, sharing this fun twist on the classic Texas Sheet Cake. If you spend any length of time in Texas, eventually someone is going to give you a slice of Texas Sheet Cake – it’s just inevitable. This big ol’ cake is a symbol of Texan hospitality. I like to jazz mine up with chocolate chips and caramel sauce.
Has that picture got you hungry yet? Lets just dive right in then!
Preheat oven to 350.
Grease and flour a large 13×9-inch baking pan.
In a large bowl, combine self-rising flour and granulated sugar – set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of coffee.
Bring mixture to a boil, stirring constantly. I tell you nothing smells quite as bad as scorched cocoa and butter. It’ll curl the hairs in your nose. Stirring constantly will keep the heat evenly distributed. Once this mixture has reached a boil, remove from heat.
Pour chocolate mixture into the flour/sugar combination.
Combine mixtures using a hand-held mixer on medium speed until thoroughly blended. Try not to lick the beaters – or at least don’t let anyone catch you.
Add eggs and 1/2 cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.
Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.
Now let’s make some frosting!
In a medium saucepan (I just use the same one from earlier, saves on doing more dishes later) combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.
Don’t worry, this is all in a printer friendly recipe at the bottom of this post.
Remove from heat and use a wire whisk to blend in 2 cups powdered sugar. It’s best to add 1 cup first, whisk until smooth, then add 1/2 cup at a time until frosting is as thick or thin as you’d like. You can add more powdered sugar (1/4 cup at a time) or more buttermilk (1 tablespoon at a time), if needed, until it’s just how you want. Some folks like thick frosting, some like more of a glaze. There’s no wrong kind of frosting – as long as you can still spread it on your cake.
Spread (or pour) the warm frosting over cake.
Next sprinkle chocolate chips and pecan pieces. It’s best to do this while the frosting is still warm, so the chocolate chips will melt slightly. It’s just heavenly, really.
Just before serving, drizzle caramel sauce over the top.
You can choose to drizzle directly onto the entire cake before slicing, or drizzle over each piece before serving – remember, this is your cake so y’all do what you like.
I prefer a little of both: drizzle first, and drizzle some more later.
Ingredients
- 2 cups self-rising flour
- 2 cups granulated sugar
- 1 cup butter
- 1 cup strong black coffee (water can be substituted)
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa
- 4 tablespoons buttermilk, an additional tablespoon or two may be needed
- 2 to 2 1/2 cups powdered sugar
- 1/2 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- caramel sauce, to drizzle – about 1/2 cup
Cake
Chocolate Frosting:
Toppings:
Instructions
- Preheat oven to 350.
- Grease and flour a large 13×9-inch baking pan.
- In a large bowl, combine self-rising flour and granulated sugar – set aside.
- In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of coffee.Bring mixture to a boil, stirring constantly. Once this mixture has reached a boil, remove from heat.
- Pour chocolate mixture into the flour/sugar combination.
- Combine mixtures using a hand-held mixer on medium speed until thoroughly blended.
- Add eggs and 1/2 cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.
- Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.
- In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.
- Remove from heat and use a wire whisk to blend in 2 cups powdered sugar. It’s best to add 1 cup first, whisk until smooth, then add 1/2 cup at a time until frosting is as thick or thin as you’d like. You can add more powdered sugar (1/4 cup at a time) or more buttermilk (1 tablespoon at a time), if needed, until it’s just how you want. Some folks like thick frosting, some like more of a glaze.
- Spread (or pour) the warm frosting over cake.
- Next sprinkle chocolate chips and pecan pieces. It’s best to do this while the frosting is still warm, so the chocolate chips will melt slightly.
- Just before serving, drizzle caramel sauce over the top.
For Frosting
Enjoy!
2.2
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