TEX-MEX CHOCOLATE SHEET CAKE - THE BEST!

Tex-Mex Chocolate Sheet Cake - the Best! image

Provided by BecR2400

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

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
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

Steps:

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.