Texas Sheath Cake
Texas Sheath Cake
Ingrediënten
Makes: 16 Servings
Cake
- Butter And Flour For Prepping The Pan
- 2 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- 1 Cup 2 Sticks Lightly Salted Butter
- 4 Tablespoons Unsweetened Cocoa Powder See Cake Notes
- 1 Cup Water
- 1 Teaspoon Baking Soda
- ½ Cup Buttermilk
- 2 Large Eggs Slightly Beaten
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Vanilla Extract
Icing
- ½ Cup 1 Stick Lightly Salted Butter (See Cake Notes)
- 4 Tablespoons Unsweetened Cocoa Powder
- ⅓ Cup Whole Milk
- 3¾ Cups Confectioners’ Sugar Sifted
- 1 Teaspoon Vanilla Extract
- ¾ To 1 Cup Chopped Pecans Toasted (See Cake Notes)
Instructies
- For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 400°F.
- Lightly Grease And Flour A 13″ × 9″ Metal Baking Pan.
- Shake Out The Excess Flour, And Set The Pan Aside.
- Place The Flour And Sugar In A Large Mixing Bowl, And Stir To Combine.
- Set Aside.
- Place The Butter, Cocoa, And Water In A Medium-Size Saucepan Over Medium Heat, And Stir Until The Butter Melts And The Mixture Just Comes To A Boil, 3 To 4 Minutes.
- Remove From The Heat And Pour Into The Bowl With The Flour And Sugar.
- Stir To Combine.
- Stir The Baking Soda Into The Buttermilk, And Stir Into The Batter Along With The Eggs, Cinnamon, And Vanilla.
- Stir Until Smooth.
- Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
- Bake The Cake Until The Top Springs Back When Lightly Pressed, 20 To 25 Minutes.
- Remove The Cake From The Oven To Cool On A Wire Rack.
- About 5 Minutes Before The Cake Is Done, Start Preparing The Icing.
- Place The Butter, Cocoa, And Milk Into A Medium-Size Saucepan Over Medium Heat, Stir To Combine, And Bring To A Boil, 2 To 3 Minutes.
- Place The Confectioners’ Sugar In A Large Mixing Bowl, And Pour The Hot Cocoa Mixture Into The Sugar.
- Stir Until Smooth.
- Fold In The Vanilla And Pecans Until Well Combined.
- Pour The Icing Over The Warm Cake.
- Let The Cake Cool For At Least 1 Hour Before Slicing.
Notes / Tips / Wine Advice:
Cake Notes:
Sarah’s Family Uses Hershey’s Regular Baking Cocoa. But The Central Markets Use A Dark Unsweetened Valrhona Cocoa. This Cake Needs A Bit Of Salt, So That Is Why Lightly Salted Butter Is Called For In The Recipe. If You Are Baking With Unsalted Butter, Add ½ Teaspoon Salt To The Cake, And ¼ Teaspoon Salt To The Icing. Toast The Pecans Before Folding Into The Icing. Place The Pecans In A Small Baking Pan In The Oven For 4 To 5 Minutes While The Oven Preheats, Watching To Make Sure They Turn Golden Brown And Do Not Burn.
