Texas Sheet Cake

Today I am linking you to a few pork recipes for the upcoming holiday along with a few sides for the pork.
Chicago Style Barbecued Ribs
Lexington Style Pulled Pork
South Carolina Pulled Pork
Barbecued Pasta Salad
Coleslaw
Easy Baked Beans


I've never had this cake before, that I know of, but I have to say this was pretty darn good. It almost tasty like a really good brownie. The kids loved helping me make this cake and it was simple enough to let them help. The original recipe calls for chopped pecans but we don't like them so we left them out. This cake did not last long in our house it was too good to let sit in the pan for long. This cake is full of chocolate flavor and the icing forms a gooey layer near the cake. Give this cake a try, you won't be disappointed.

Texas Sheet Cake
adapted slightly from the Cook's Country Cookbook.

Cake
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream, room temperature
2 large eggs plus 2 large egg yolks, room temperature
2 teaspoons vanilla extract
8 ounces semisweet chocolate, chopped
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch processed cocoa powder
4 tablespoons unsalted butter

Adjust oven rack to the middle position and heat the oven to 350 degrees. Grease an 18 by 13 inch rimmed baking sheet. Whisk the flour, granulated sugar, baking soda, and salt together in a medium bowl. In another bowl, whisk the sour cream, eggs, egg yolks, and vanilla together.
Melt the chocolate, oil, water, cocoa, and butter together in a large saucepan over medium heat, stirring occasionally, until smooth, about 5 minutes. Remove the saucepan from the heat and slowly whisk in the flour mixture until combined. Whisk in the egg mixture until combined.
Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared baking sheet, smooth the top, and gently tap the sheet on the work surface to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the pan halfway through baking.

Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract

During the cake's last few minutes of baking, cook the butter, cream, cocoa, and corn syrup together in a saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in the confectioners' suga and vanilla until combined.
Spread the warm icing evenly over the hot cake. Let the cake cool in the pan to room temperature, about one hour, then refrigerate until the icing is set, about one hour longer, before serving.