Texas Sheet Cake

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This large rich and delicious chocolate cake is a nut-free version of the pecan covered Texas sheet cake which has been made in the U.S. for years. One unique feature of this recipe is that the frosting is warm when spread over the hot cake immediately after it comes out of the oven. The frosting and cake blend together into one layer as the cake cools.

For the cake:

2 cups unbleached all-purpose flour
2 cups granulated sugar
½ tsp. baking soda
½ tsp. salt
2 large eggs, room temperature
2 large egg yolks, room temperature
2 tsp. pure vanilla extract
¼ cup nondairy sour cream (Tofutti)
8 oz. bittersweet chocolate, chopped
4 tbsp. unsalted pareve margarine (1/2 stick)
¾ cup grapeseed/olive/canola oil
¾ cup water
½ cup cocoa powder

For the Icing:

1 stick unsalted pareve margarine (8 tbsp)
½ cup Nutriwhip
½ cup cocoa powder
1 tbsp. corn syrup
3 cups icing sugar
1 tbsp. pure vanilla extract
sprinkles

Directions:

For the Cake:

Preheat the oven to 350F. Spray an 18×13 –inch rimmed baking sheet with cooking spray.  Combine the first 4 dry ingredients in a large bowl.

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Whisk the eggs, yolks, vanilla, and sour cream in another bowl until smooth.

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Heat the chocolate, margarine, oil, water and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth, 3-5 minutes.

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Whisk the flour mixture into the chocolate mixture.

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Whisk the egg mixture into the batter.

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Pour into the prepared baking sheet.

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Bake for 18 minutes.

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For the Icing:

About 5 minutes before the cake is done, heat the margarine, Nutriwhip, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth.

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Off the heat, whisk in the icing sugar and vanilla.

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Spread the warm icing evenly over the hot cake. Cover the cake with any type of sprinkles.

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Let the cake cool to room temperature, about 1 hour, then refrigerate until the icing is set, about 1 hour longer.

Science Fact of the Week:

 

Sour cream is considered an odd ingredient to put in baked goods, however is is considered a standard ingredient for Texas sheet cake. It provides extra moisture and creaminess to the cake.

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