Potluck Texas Sheet Cake

Potluck Texas Sheet Cake


2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream, room temperature
2 large eggs plus 2 egg yolks, room temperature
2 teaspoons vanilla
8 ounces semisweet chocolate, chopped
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder
4 tablespoons (1/2 stick) unsalted butter (do not substitute margarine)


8 tablespoons (1 stick) unsalted butter (do not substitute margarine)
1/2 cup heavy whipping cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups powdered sugar
1 tablespoon vanilla
1 cup pecans, toasted and chopped

For Cake: Grease an 18x13-inch rimmed baking sheet or sheet pan. Whisk flour, granulated sugar, baking soda and salt together in a medium bowl. In another medium bowl, whisk sour cream, eggs, egg yolks and vanilla together.

Cook chocolate, oil, water, cocoa, and butter together in a large saucepan over medium heat, stirring occasionally, until smooth, about 5 minutes. Off the heat, slowly whisk in flour mixture until just incorporated. Whisk in egg mixture until combined. Give batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape batter into prepared baking sheet, smoothing top. Gently tap the sheet on counter to settle the batter.

Bake cake on oven rack in middle position of a preheated 350-degree oven 18 to 20 minutes, rotating pan halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached.

For Icing: During the cake’s last few minutes of baking, cook butter, cream, cocoa and corn syrup together in a saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in powdered sugar and vanilla until combined. Spread warm icing evenly over hot cake and sprinkle with pecans. Cool cake in pan to room temperature, about 1 hour, then refrigerate until icing is set, 1 hour longer. Serve. (The cake can be wrapped with plastic wrap and refrigerated up to 2 days. Bring to room temperature before serving.) Makes 1 (18x13-inch) sheet cake; 24 servings.

From “Cook’s Country Best Potluck Recipes,” from the Editors at America’s Test Kitchen.