Monday, March 16, 2009

Oakie Cake with Toasted Cinnamon-Sugared Pecans

Most of the known world calls this Texas Sheet Cake, Mexican Chocolate Cake or Stretch Cake, but not the Purveses. It's Oakie Cake and it's the best version of this type of cake I've ever tried. Why? Two sticks of butter vs. the typical one, and a particularly fudgy frosting. Do try.
2 cubes butter
1 cup water
4 Tbl. cocoa powder
2 cups flour
2 cups sugar
1 heaping tsp. baking soda
2 eggs, lightly beaten
1/2 cup buttermilk
1 tsp. vanilla
2 tsp. cinnamon
In a large bowl, stir together flour, sugar, baking soda and cinnamon until combined; set aside. Bring the butter, water and cocoa to a gentle boil. Pour over flour mixture and add remaining ingredients, mixing well. Pour into a greased jelly roll pan. Bake 20-25 minutes at 350*. Meanwhile, prepare icing and pour over cake while still hot.
Fudgy Chocolate Icing
1 cube butter
2-3 oz. good semi-sweet or bittersweet baking chocolate
6 Tbl. milk or cream
1 lb. or 2 cups powdered sugar
1 tsp. vanilla
Bring butter, chocolate and milk to a boil. Remove from heat and add powdered sugar, and vanilla.
Toasted Cinnamon-Sugared Pecans
1 cup chopped pecans or walnuts
2 Tbl. sugar
1 tsp. cinnamon
In a skillet over medium-high heat, toast nuts with the sugar and cinnamon about five minutes, constantly flipping and stirring. Sprinkle over icing while warm.


Hawke said...

mmm. That looks good. I love recipes that make a jelly-roll pan full. So easy to feed a crowd!!

Ann Dee said...

This recipe is a full-proof. Everyone loves it. Make it. Thanks Ann.