After doing a dainty little hazelnut cookie dessert yesterday, today I did a decadent cake with a taste as big as the Lone Star State with Martha’s Texas Sheet Cake from page 329.
Like many American treats, the origins of the Texas Sheet Cake is hard to pin down. It likely made it’s debut in the late 1950s, and some have credited Lady Bird Johnson with its creation. All we know for sure is that it came out of Texas and it’s delicious! Wherever its origins, it has quite the following. Just Google “Texas Sheet Cake” and 905,000 pages will appear! It’s the quintessential American chocolate cake, and almost everyone thinks their way is the “right” way to make it. But while I might try making this with some variations, such as adding strong coffee instead of water to make a mocha cake, Martha’s recipe is just about perfect.
Jeff and I ate this with a big scoop of butter pecan ice cream for a cake à la mode — the perfect compliment for this pecan topped chocolate cake. As for the taste, well, what can I say? Rich, moist and full of chocolatey goodness, this is a sinfully scrumptious dessert!
