Recipe: Texas Fudge Cake delivers Texas-size flavor with little fuss - Santa Cruz Sentinel

Texas Fudge Cake, sometimes referred to as Texas Sheet Cake, is scrumptious and easy to prepare. There’s no clear-cut reason why it is named for the Lone Star State, but some rumors credit Lady Bird Johnson for its invention.

There are many ways to switch up the topping. The rich chocolate glaze can be adorned with coarsely chopped nuts (hazelnuts are my favorite) or covered with crushed toffee bars or espresso bean candies.

Texas Fudge Cake

Serves 12 to 18

Ingredients

For cake:

½ cup cocoa powder

1 cup water

1½ cups (3 sticks) butter, each stick cut into 8 pieces

3 cups all-purpose flour

3 cups sugar

1½ teaspoons baking soda

¾ teaspoon salt

3 large eggs

¾ cup sour cream

1½ teaspoons vanilla

For icing:

½ cup (1 stick) butter

¼ cup plus 2 tablespoons whole (or 2 percent) milk

¼ cup cocoa powder

1 pound powdered sugar

½ to 1 cup finely chopped pecans or nuts of your choice

1½ teaspoons vanilla

Directions

Adjust oven rack to middle position and heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.

Prepare cake: Place 1/2 cup cocoa powder in medium saucepan; gradually stir in 1 cup water; bring to boil on medium-high heat. Add butter and allow to melt, stirring occasionally; set aside.

In a large bowl, use a whisk to stir flour, sugar, baking soda and salt; add hot mixture and stir to combine. Lightly beat eggs and add them to mixture along with sour cream and vanilla; stir to thoroughly combine. Pour into prepared pan. Bake 30 minutes or until cake feels firm in center (in my oven this takes 40 to 45 minutes).

While cake is baking, prepare icing: In large saucepan, combine butter, milk, and cocoa; bring to rolling boil, stirring. (I am happier if I switch to the electric mixer at this point, but traditionally it is stirred by hand.) Add half of powdered sugar and beat just until smooth. Add remaining powdered sugar and vanilla; beat just until smooth. Spread over hot cake. Top with nuts, pressing them down a little into the icing. Cool before cutting. Can be prepared a day in advance of serving, stored airtight at room temperature.

Source: Adapted from “Chicken Soup for the Soul Cookbook” by Jack Canfield, Mark Hansen and Diana von Welanetz Wentworth (Health Communications, $16.95)

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