Oklahoma (Texas) Sheet cake

Just a fair warning...here I go ruining your New Years resolution... (insert evil laugh)

Call it the Red River rivalry if you must for my refusal to call this a Texas Sheet Cake...HA! Ever wonder how the Texas Sheet Cake got it's name?  Well, according to 'the Google'... it's slightly unclear but one thing remains similar...many original Texas Sheet Cakes were closer to a Sweet German Chocolate Cake (a lot of Texas has a German immigrant influence--especially the Hill Country) that featured the popular coconut and pecan icing.  Well, growing up in Oklahoma-- anytime someone referred to a Texas Sheet Cake it was always a thin but rich chocolate frosting.  Sometimes with pecans and sometimes not--however my twist has espresso powder or strong coffee to it to enhance the chocolate flavor.  Below is my take on the Oklahoma (Texas) Sheet Cake... enjoy! 

P.S. This cake is DELISH with our Bourbon Pecan Toffee crumbled over the top rather than nuts added to the frosting--if you must add pecans to the icing be sure to toast them first--it maximizes the flavor!
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Xoxo, Melissa

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Oklahoma Sheet Cake Recipe

For the cake:
    2 sticks unsalted butter
    1 cup water
    4 tablespoons unsweetened cocoa
    2 cups granulated sugar
    1 tsp espresso powder or 1 tablespoon strong coffee (remove 1 tablespoon of the water if            you add the coffee)
    2 cups all purpose flour
    1/2 teaspoon salt
    1 teaspoon baking soda
    2 eggs
    4oz sour cream (don't use the light version)
    1 teaspoon pure vanilla extract 

For the icing:
    2 sticks unsalted butter
    4 tablespoons unsweetened cocoa
    1/4 cup plus 2 tablespoons milk
    1 pound powdered sugar (weighed with a kitchen scale)
    1 teaspoon pure vanilla extract
    3/4 cup chopped pecans (optional)
    1/2 teaspoon espresso powder (optional)


Directions: 
    1.  Preheat oven to 350 degrees F. In a medium saucepan add; butter, water, espresso                           powder/coffee and cocoa.  Bring to a boil stirring occasionally. Remove from heat.
    2.  In large mixing bowl add;  flour, sugar, salt and baking soda.  Whisk until incorporated.
    3.  In medium mixing bowl; whisk together-- eggs, sour cream, vanilla and chocolate                              mixture. 
    4.  Slowly add the chocolate and egg mixture to the flour mixture and whisk until smooth.                  Pour batter in a jelly roll pan (approx 11x16" with at least a 1 1/2" edge).
    5.  Bake for 12-15 minutes until center is done.
    6. When the cake has about 5 minutes left of cook time start the icing--in the same                             saucepan used for the batter-- add butter, cocoa, milk and espresso powder.  Bring to 
             a boil and remove from heat.  Slowly whisk in the vanilla and powdered sugar until
             lumps are gone. Immediately pour icing over cake and let cool.  

Texas Sheet Cake Recipe