Subj : Tailgating Grub - 13
To   : All
From : Dave Drum
Date : Mon Sep 30 2024 04:11 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Texas Sheet Cake
Categories: Cakes, Desserts, Chocolate, Nuts, Dairy
     Yield: 24 Pieces

MMMMM----------------------------CAKE---------------------------------
     1 c  (227 g) unsalted butter;
          - more for greasing the pan
     2 c  (215 g) chopped pecans
     2 c  (255 g) A-P flour
     2 c  (400 g) granulated sugar
     1 ts Baking soda
   1/2 ts Fine sea salt
   1/3    (packed) (40 g) unsweetened
          - natural cocoa powder
     1 c  Hot coffee or water
   1/2 c  (115 g) sour cream
     2 lg Eggs; beaten
     1 ts Pure vanilla extract

MMMMM---------------------------ICING--------------------------------
   3/4 c  (170 g) unsalted butter
   1/3    (packed) (40 g) unsweetened
          - natural cocoa powder
   1/4 c  (60 mL) whole milk
     1 ts Pure vanilla extract
 2 1/2 c  (packed)(360 g)
          - confectioners’ sugar

 MAKE THE CAKE: Set oven @ 350ºF/175ºC.

 Butter a half-sheet pan (13" X18" X 1"). Spread the
 pecans on a second half-sheet pan and bake until lightly
 toasted, 7 to 9 minutes.

 Meanwhile, in a large bowl, whisk the flour, sugar,
 baking soda and salt, and make a well in the center. In
 a medium saucepan over medium heat, melt the butter,
 stirring often. Add the cocoa powder and stir well. Then
 add the hot coffee and boil for 30 seconds, stirring
 continuously. Pour the mixture into the well in the dry
 ingredients, then fold gently just until no traces of
 flour remain. Set saucepan aside without washing.

 Whisk the sour cream, eggs and vanilla in a medium bowl.
 Pour into the chocolate mixture and fold gently until
 incorporated. Pour into the prepared pan and spread
 evenly. Bake until a toothpick inserted in the center
 comes out with a few crumbs, 18 to 20 minutes. Set the
 pan on a wire rack.

 Right after the cake comes out of the oven, make the
 icing: Melt the butter in the reserved saucepan over
 medium heat, stirring often. Add the cocoa and stir
 until smooth and bubbling, then turn off the heat. Add
 the milk, vanilla and confectioners’ sugar, and stir
 until smooth. It’s OK if there are tiny lumps.

 Pour the warm frosting over the warm cake and spread
 evenly. Sprinkle the toasted pecans all over the top and
 gently press into the icing. Cool completely in the pan
 on a rack. The cake keeps, tightly wrapped, at room
 temperature for up to 3 days, in the refrigerator for up
 to 1 week and in the freezer for up to 3 months. If
 needed, bring to room temperature before serving.

 By: Genevieve Ko

 Yield: One 13" X 18" cake

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Oh no! Not another breakfast of ruint eggs and harsh browns.
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