dear texas

May 10 2009 by Kristin at The Kitchen Sink in Dessert, Recipe » 37 comments

To start, I’ve got two things to say to Texas. First, I’m assuming you had something to do with this cake, since your name is in the title and all. So, thanks, Texas, because this cake is really wonderful. Second—and you might want to sit down for this—I owe you an apology, Texas. You see, I shrunk your cake by halving the recipe. I know, I know: how very un-Texas of me. My only excuse is inexperience; I haven’t spent much time in your fine state. I’ve been meaning to get to Austin and I was into Friday Night Lights for a season or so. But that’s about the extent of my Texas experience. This cake, though, makes me think we should get to know each other better.

I can’t say that I’m all that surprised to have fallen in love with Texas Sheet Cake. I had a feeling about it. It just seemed like something I would like: simple, homey and, of course, chocolate. I envisioned that it would be the kind of cake that you could leave on the kitchen counter, covered in plastic wrap and accompanied by a butter knife ready at the waiting for any potential snackers who pass by.

My mom had several recipes just like that when I was growing up—simple and unassuming, but so delicious. Her Rice Krispies Bars; peanut buttery Special K Bars; a brownie-like bar topped with a thin layer of mint-flavored filling and finished off with a shiny layer of ganache. She baked all of these recipes in her well-worn 9-by-13-inch pan and they would spend their short lifetime perched on one of the back burners of the stove.

Like those recipes, this one has been quickly disappearing. Between its cakey underside, shot through with cinnamon, and its smooth frosting, flecked with pecans, I can’t help but slice off a little sliver every time I’m in the kitchen.

Also like those recipes, this one has been living on the kitchen counter. It’s there that this cake has really come into its own. Now, don’t get me wrong, it was fantastic the night we made it. But, at room temperature, the frosting and cake layers seem to have fused together. There’s no longer a distinct frosting layer and a cake layer: it’s now just one fudgy whole.

The next time I make this cake—and there will certainly be a next time—I will be wise enough not to halve the recipe. See, Texas? I’m learning.

Texas Sheet Cake
Adapted from Cooking Light

I added a pinch of chipotle chili powder to this recipe’s batter and frosting on a whim. I had a hunch that the cake would be overly-sweet and I thought the smoky heat would help balance out the sweetness. I loved the result: a very subtle tingle that melds well with the chocolate and cinnamon. If it sounds too weird, feel free to leave it out.

Printable Recipe

2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 pinches chipotle chili powder, divided (optional)
3/4 cup water
1/2 cup butter (plus more for greasing the pan)
1/2 cup unsweetened cocoa, divided
1/2 cup buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Preheat oven to 375°.

Butter and flour a 13 x 9-inch pan. Tap out excess flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, next 4 ingredients (through salt) and a pinch of chipotle chili powder (optional) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, remaining 1/4 cup cocoa and a pinch of chipotle chili powder (optional) in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

37 comments so far. »
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Half Assed Kitchen says on May 10 2009 at 7:14 pm:

I’ve been wanting to make this for a while. Yum. I just made some homemade Thin Mints that I need to post. If the chocolate coating sets up, that is.
Melissa says on May 10 2009 at 7:49 pm:

Doesn’t sound weird. What a great add.

I adore the picture of the bowl and whisk.
Kevin Foster says on May 10 2009 at 8:29 pm:

This is the cake I grew up on. I can’t tell you how many birthdays I enjoyed this.

My wife would love the thin mints added.

Great pictures!
Whitney Merritt says on May 10 2009 at 8:33 pm:

It is true, Everything is Bigger in TX.

Hope you make it to my home state. Austin is wonderfully beautiful and quirky and I have lots of love for Fort Worth (Go Frogs!).

Lovely sheet cake.
Betsy says on May 10 2009 at 8:54 pm:

Yummm, my grandma made a mean Texas sheet cake when I was little. I tried to make it one time a and it came out badly – I’m happy to give it another try with this recipe. I remember that it was SO delicious!
Monica h says on May 10 2009 at 10:00 pm:

Welcome to the greatness that is Texas. We hope you get to know us better

When I make this, I also add cinnamon to the frosting. SO good!
Kim H. says on May 11 2009 at 5:43 am:

I have to say that I’ve lived in Texas my whole life and I’ve never heard of this cake… but MAN! My birthday is this weekend, and I think this cake will be making a staring appearance.
Laurel says on May 11 2009 at 6:35 am:

Hi Kristen,

As a midwesterner transplanted in Austin, I say welcome to our wonderful city! Hope you can make a trip soon. Come hungry.

And regarding the chili in chocolate – this weekend I sent my visiting inlaws on a picnic with a Mary Louise Butter’s Aztec God brownie. My FIL, a chocolate fanatic, tells that he took one bite and was so shocked by the spiciness he left the rest for my MIL! She couldn’t complain about that arrangement. I think its wonderful, but definitely not for everyone.

Let me know if you ever need Austin food suggestions.

Laurel
Dana says on May 11 2009 at 7:03 am:

This is the kind of cake that I am missing from my repetoire. It’s a guaranteed crowd pleaser and fairly easy, plus it serves a lot of people. I’ll try this next time I need to bring a cake to a party. Thanks!
Tabitha (From Single to Married) says on May 11 2009 at 8:10 am:

oh my heavens! i really shouldn’t read your website first thing in the morning before I’ve even had breakfast. That looks delightful!
Jen Schall @ My Kitchen Addiction says on May 11 2009 at 8:38 am:

This cake looks very tasty! I love that you added chipotle chili powder – I love spicy and sweet flavors together!
Chocolate and Toast says on May 11 2009 at 8:46 am:

Ohhhhh, Texas Sheet Cake! Talk about a blast from the past, I haven’t had that since I was a kid. I think my mom always made it because it would feed all the neighborhood kids. And oh so yummy. This is trouble, if I make it I will probably eat it all myself. Hmmm. Ah, well, life is short!
bellaguinness says on May 11 2009 at 9:24 am:

As a native Texan, I am proud of you. You should catch up on Friday Night Lights… my husband and I watch it religiously. He’s a coach… that’s our excuse for being hooked on a show about kids at least 10 years our junior.
Kate says on May 11 2009 at 9:53 am:

That looks wonderful, and I love the addition of chipotle. I’ve found that if you add a little ginger it rounds out the chocolate/cinnamon/chili heat nicely.
Sarah says on May 11 2009 at 10:10 am:

I grew up on a chocolate cake like this, but pared down and made super budget friendly (ingredients included Crisco!). We called it “Granny Franny’s Chocolate Cake.” Thanks for reminding me of that birthday treat.
cjones says on May 11 2009 at 10:33 am:

Not quite sure how Texas gets all the credit for this tasty cake. This is a staple in the south at various events. I even have a friend that calls it the death cake because inevitably his mother makes one for post-funeral meals.
Willow Caroline says on May 11 2009 at 1:41 pm:

This was a staple when I was growing up in Texas (along with cream cheese cookies with pecans, pecan pralines, and a variety of other wonderful foods) – and it went with us to every campout, every family reunion, etc. Made in a 9 by 13 it is so easy to transport.. and the sun warming the cake..mmm. So now my own children enjoy it when we camp – except when I forget and leave it on the picnic table and the squirrels manage to peel off the cover and get at it…
Jennifer says on May 11 2009 at 4:51 pm:

Wow, that looks amazing!!!!!!
Laura says on May 11 2009 at 5:52 pm:

I would love to get the recipe for your mom’s brownie with mint and ganache!
Missy says on May 11 2009 at 6:22 pm:

The dash of chipotle chili powder is a very Texas-y thing to do. I’ll definitely try it your way–you’re more Texan than you think!
Amanda B says on May 11 2009 at 7:37 pm:

These tasty and homey desserts are the best. And I feel no shame when I eat them straight out of the pan, late at night. It’s how they are supposed to be savored!!
jas says on May 12 2009 at 5:45 pm:

As a native Texan, currently in exile in western PA, I accept your apology on behalf of Texans everywhere. And I want to give you props for using pecans, the Texas native nut, instead of walnuts, which seem to be in use everywhere else.

AND–I like the idea of tweaking the recipe a bit by adding the spice and cinnamon. Gotta try that.

Texas sheet cake is a staple in our house. My mother-in-law’s secret recipe was passed on to me in a solemn ceremony. It took my years to perfect the icing from scratch, and yes, time increases the pleasure by melding the icing with the cake. It’s part of its charm.

The absolute finishing touch would be a small scoop of Texas made Blue Bell vanilla ice cream, but alas and alack, BB is available in limited areas.

LOVE your blog!

jas
Jodye says on May 12 2009 at 10:45 pm:

This looks like a perfect twist on plain old chocolate cake. I love the addition of chili powder!
Lisa says on May 13 2009 at 5:24 am:

I’m a fan! I also like to add ancho powder to mine.
Irene says on May 13 2009 at 8:33 am:

I love the pinch of chipotle! The cake looks irresistible!
ingrid says on May 14 2009 at 4:43 pm:

I’m not a chocolate fan but I’m wondering now. Sounds good!
~ingrid
Mint says on May 18 2009 at 5:09 am:

Woohoo! My grandmother used to make this, and my copious copy of her recipe (calling for oleo) has been lost to the ages. Thanks for sharing!

1) My cake did not set, and I had to leave it in an extra 6 minutes. I retraced my steps and followed the recipe exactly. Thoughts?

2) Aren’t there 4 teaspoons in 1 tablespoon? The recipe calls for 1 tbs vanilla, divided: 1 tsp vanilla for batter, and “remaining 2 tsp” for frosting. That’s only 3 tsp vanilla (thankfully, because I ran out of vanilla at that point!)

I love your blog, and can’t thank you enough for all of the great recipes you share!
Kristin at The Kitchen Sink says on May 18 2009 at 6:34 am:

Hi Mint,

I’m glad you gave this a try. As to (1), did the cake ultimately set? If so, our oven temperatures might be a bit off (my oven time, though, tends to run true to recipes) and you can just plan on the extra six minutes of baking time in the future. As to (2), there are 3 teaspoons in a tablespoon. Sounds like you had just enough! I hope you enjoyed the cake.

Kristin
Mint says on May 18 2009 at 7:02 am:

Hi Kristin,

Yes the cake set! And I just had my first piece and I think it’s just delicious! I don’t think my grandmother added the cinnamon (or chili powder ha) but they are wonderful additions to the recipe.

Yum yum yum! Good thing I’m bringing this to my bookclub tonight, otherwise I’d eat the entire thing in about 1 hour.

-Mint
Culinary Cory says on May 18 2009 at 6:22 pm:

Oh my gosh! Now I’m totally craving something sweet and chocolate.
rachel-asouthernfairytale says on June 11 2009 at 8:34 pm:

I grew up eating this cake. You know, being from Texas and all. The only thing we did differently?
Added 1/4 C Sour cream to the cake mix.
and when it comes out of the oven.. poke a ton of holes into it before you pour the loveliness over it.
It makes a difference, trust me.

and NEVAH (heh) reduce a Tx recipe, there’s a tried and true reason for it being the way it it is.
Texas says on June 12 2009 at 1:05 pm:

It’s alright, we forgive you.

Looks great!
Anthony says on June 15 2009 at 2:09 am:

I’m from Texas, and you hit the nail on the head.
When my mom makes a sheet cake, all she does is cover it and leave a butter knife in the pan. Instant sweet chocolate snack,
Meseidy says on July 02 2009 at 8:43 pm:

OMG! My friend’s mother makes this cake and I never got the recipe before I moved away from FL. I have to bookmark this one!
Polly Rice says on July 05 2009 at 2:50 pm:

This was awesome. I brought it to a 4th of July bbq yesterday and we all ended up calling it “Don’t Mess With Texas Sheet Cake.” Why, I don’t really know, but it seemed to make sense after a few drinks…
page says on August 03 2009 at 9:22 am:

i have never heard of a texas sheet cake with chili powder in it
Andrea Appel says on August 27 2009 at 10:39 am:

I made this for a potluck at my work and it was awesome! My cake pulled away from the edges as it cooled so the frosting ran down the sides and made it even fudgier. A co-worker said she normally doesn’t care for this kind of cake because it can be dry but said mine was very moist. I didn’t add the chili powder because I don’t think they’re ready for that but I did keep the cinnamon in and it was a nice touch.