Gooey Skillet Texas Chocolate Sheet Cake Recipe - The Kitchn

Make Texas sheet cake in a skillet with a rich, chocolatey cake, roasted pecans, and fudgy frosting.

Serves4 to 6

Prep15 minutes

Cook45 minutes

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Credit: Photo: Ryan Liebe; Food Styling: Brett Regot

I grew up in Houston, so I have a real soft spot for Texas sheet cake (sometimes called Texas funeral cake, sheath cake, or Texas brownie cake). With a thin layer of tender cake and an icing that’s reminiscent of chocolate donut glaze, it’s the best chocolate cake (in my honest opinion!). Plus, it’s fuss-free, thanks to a batter that doesn’t call for any creaming and a frosting that comes together on the stovetop. 

Its only flaw (if you’d even call it a flaw) is that it makes too much cake if you’re only aiming to serve a few people. On those days, I make this smaller skillet version of Texas sheet cake, which yields the perfect amount of cake for four (maybe six) people. The addition of Dr Pepper (another Texas creation!) in the batter and frosting delivers a truly unique boost of flavor.

The Origin of Texas Sheet Cake

Despite its name, the exact origin of the cake is hard to pin down. Although there are similar cakes with origins in Colorado and Alabama, this cake may have first appeared in regional cookbooks in the late 19th century. Others say it may have shown up in a 1930s issue of the Galveston Daily or in a 1950s issue of a Dallas paper. Despite murky origins, the cake is an integral part of Texas cuisine.

Key Ingredients in Skillet Texas Sheet Cake

• Buttermilk: Buttermilk lends a tangy flavor and helps keep the cake tender and moist. Here’s a quick buttermilk substitute if you don’t have any in the fridge. 
• Baking soda: Baking soda reacts with the buttermilk to create an airy, fluffy cake.
• Cinnamon: This spice is quintessential to Texas sheet cake. 
• Dr Pepper: The cola adds a boost of flavor to the cake and frosting, plus the carbonation gives the cake an extra lift.
• Cocoa powder: The rich, chocolatey flavor comes from unsweetened cocoa. I prefer Dutch cocoa powder, but natural cocoa works well too. 
• Sugar: Use granulated in the cake and powdered to make the fudgy frosting.
• Pecans: Toasted pecans in the frosting add nutty flavor and texture.

Credit: Photo: Ryan Liebe; Food Styling: Brett Regot

How to Make Skillet Texas Sheet Cake

• Combine the dry ingredients. Whisk together flour, sugar, cocoa powder, baking soda, kosher salt, and cinnamon in a heatproof bowl.
• Make the cake batter. In an 8-inch cast iron skillet, heat butter and Dr Pepper until boiling. Pour over the dry ingredients and whisk until combined (the heat from the butter-cola mixture draws out the richness of the cocoa powder). Then, add buttermilk, vanilla, and an egg.
• Bake the cake. Return the cake batter to the cast iron skillet and bake until just set.
• Toast the pecans. While the cake cools slightly, toast chopped pecans in butter until fragrant. Add cream, cocoa powder, and Dr Pepper and bring to a boil.
• Make the frosting. Whisk in powdered sugar until smooth like donut glaze. Pour over the still-warm cake.

Adblock test (Why?)

Read Again https://news.google.com/rss/articles/CBMiTGh0dHBzOi8vd3d3LnRoZWtpdGNobi5jb20vc2tpbGxldC1jaG9jb2xhdGUtdGV4YXMtc2hlZXQtY2FrZS1yZWNpcGUtMjM2MjM1MzTSAQA?oc=5

Bagikan Berita Ini