Tex-Mex Chocolate Sheet Cake - The Best! Recipe

Name: Tex-Mex Chocolate Sheet Cake - The Best!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350u00b0F Grease a 13x9-inch baking pan.
2
Line bottom with waxed paper; grease and flour paper.
3
Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
4
Whisk cocoa and boiling water in medium bowl until smooth.
5
Stir cocoa into dry ingredients with a rubber spatula.
6
(Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
7
Whisk buttermilk mixture into cocoa mixture, until smooth.
8
Pour batter into prepared pan.
9
Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
10
Make frosting:
11
Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
12
Cover bowl with plastic wrap, turning back one section to vent.
13
Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
14
Add cream.
15
Cover and microwave 1 1/2 minutes more, just until cream is hot.
16
Stir until frosting is completely smooth and shiny.
17
Cool cake in pan on wire rack 5 minutes.
18
Pour frosting evenly over hot cake.
19
Sprinkle pecans over top.
20
Cool cake completely.
21
Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.

2683

kcal

Calories

218

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Tex-Mex Chocolate Sheet Cake - The Best! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tex-Mex Chocolate Sheet Cake - The Best!

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