Monday, March 20, 2017

Texas Sheet Cake with Fudge Icing

I had taken a picture of this recipe from a magazine during a doctor visit! I made this for one of our Financial Peace classes. I put nuts on half. Next time I will bake it for a little while longer.

Texas Sheet Cake with Fudge Icing

Southern Living

1 1/2 cups spicy, fruity cola soft drink (such as Dr Pepper) Beth used Coke Zero
1 cup vegetable or canola oil
1/2 cup unsweetened cocoa
2 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon table salt
1/2 cup buttermilk
2 large eggs, lightly beaten
2 teaspoons vanilla extract

Vegetable cooking spray
Fudge Icing
1 1/4 cups chopped toasted pecans

Preheat oven to 350°. Bring first 3 ingredients to a boil in a medium saucepan over medium-high heat, stirring often. Remove from heat.

Whisk together flour and next 4 ingredients in a large bowl. Add soft drink mixture, and whisk until blended. Whisk in buttermilk, eggs, and vanilla. Pour batter into a lightly greased (with cooking spray) 17 1/2- x 12 1/2-inch sheet pan.

Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

Prepare Fudge Icing, and pour over warm cake. Sprinkle with pecans. Cool completely in pan (about 1 hour)

Fudge Icing

1/2 cup butter
1/2 (4-oz.) unsweetened chocolate baking bar, chopped
3 tablespoons milk
3 tablespoons spicy, fruity cola soft drink (such as Dr Pepper)
4 cups powdered sugar
1 teaspoon vanilla extract

Cook butter and chocolate in a medium saucepan over medium-low heat, whisking often, until melted and smooth.

Remove from heat, and whisk in milk and soft drink until blended. Gradually sift in powdered sugar, whisking constantly. Whisk in vanilla. Use immediately.

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