Serve the Ultimate Fudgy Cake Dessert – Texas Sheetcake

by Kathy Douglas | Aug 20, 2024 | Desserts

Dive into the rich, indulgent flavors of a classic Texas Sheet Cake, a beloved Southern dessert that never fails to impress. This iconic treat boasts a moist, tender sheet-tray-sized chocolate cake topped with a luscious, fudge-like icing, making it a crowd-pleaser for any occasion.

With its large, easy-to-serve format, Texas Sheet Cake is perfect for Summer or Fall gatherings, potlucks, and celebrations. Using simple ingredients, this one-inch-tall cake has a straightforward preparation that creates a decadent, melt-in-your-mouth experience, ensuring it will quickly become everyone’s favorite. Yields one 13-by-18-inch cake.

Cake
1 cup (227g) unsalted butter, plus more for greasing the pan
2 cups (215g) chopped pecans
2 cups (255g) all-purpose flour
2 cups (400g) granulated sugar
1 tsp baking soda
½ tsp salt
⅓ cup (40g) unsweetened cocoa powder
1 cup warm water
½ cup (115g) sour cream
2 large eggs, beaten
1 tsp pure vanilla extract

Icing
¾ cup (170g) unsalted butter
⅓ cup (40g) unsweetened cocoa powder
¼ cup (60g) whole milk
1 tsp pure vanilla extract
2½ cups (360g) confectioners’ sugar

To prepare the cake:
Preheat the oven to 350˚F. Prepare a 13-by-18-by-1 sheet pan by buttering it well.

Spread the pecans on a second sheet pan.  Place in the oven and bake until lightly toasted, 7 to 9 minutes. Set aside to cool.

In a large bowl. combine the flour, sugar, baking soda, and salt; whisk to combine and set aside.

Place a medium saucepan over medium heat to melt the butter, stirring often. Add in the cocoa powder and stir until well combined. Then add the warm water and boil for 30 seconds, stirring continuously. Pour the mixture into the center of the dry ingredients and combine until no traces of flour remain.

Whisk the sour cream, eggs, and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated.

Pour into the buttered pan and spread evenly. Bake until a toothpick inserted in the center comes out with only a few crumbs, about 18 to 21 minutes. Remove from the oven and set the sheet pan on a wire rack.

To prepare the icing:
Immediately after the cake comes out of the oven, make the icing. Start by melting the butter in a medium saucepan over medium heat, stirring often. Add the cocoa, stir until smooth and bubbling, then turn off the heat.

Add in the milk, vanilla, and confectioners’ sugar, and whisk until smooth with only very tiny lumps remaining.

Pour the warm frosting directly 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.

Tightly wrapped, the cake will keep at room temperature for up to 3 days.

Celebrate Team USA and the Olympic Closing Ceremonies with Delicious Chocolate Cherry Cupcakes

by Kathy Douglas | Aug 6, 2024 | Desserts

Celebrate the USA with these decadent chocolate cherry cupcakes, a delightful fusion of rich chocolate and sweet cherries. Each moist and fluffy cupcake is studded with juicy cherries, creating a fruity flavor in every bite. To elevate the experience, these delectable treats are topped with smooth and glossy ganache icing, adding a layer of velvety richness. Decorate with tiny flags to match your Olympic theme! Makes 24 cupcakes.

For the cake:
1 3/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa powder
1/3 cup instant nonfat dry milk
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 can cherry pie filling
1 tsp almond extract
3 eggs
cooking spray, as needed
whole cherries and small flags for decoration

For the frosting:
16 ounces bittersweet chocolate, chopped fine
2 cups cream
24 cupcake wrappers

Combine the flour, sugar, cocoa powder, instant nonfat dry milk, baking powder, baking soda, and salt in a large bowl. Whisk to combine completely.

Whisk the three eggs in a small bowl until the yolks and whites are completely mixed.

Make a well in the center of the dry ingredient and add the can of cherry pie filling, eggs, and almond extract. Stir until no dry lumps remain.

Spoon evenly into 24 cupcake pans lightly sprayed with nonstick cooking spray. Bake for 12-15 minutes or until a toothpick in the center comes out clean. Cool before frosting.

Make the frosting while the cake is cooling. Place the chopped chocolate in a bowl. Heat the heavy cream in a quart-sized, microwave-safe container for 3 to 4 minutes on high until just at a simmer. Watch carefully so the cream doesn’t boil. Pour the cream over the chocolate and let stand for 2 minutes. Whisk until the chocolate mixture is smooth.

Put the ganache in the refrigerator for about 30 minutes to get to room temperature, stirring occasionally until it is slightly thick. Once at room temperature, please place it in the bowl of a stand mixer and whisk on high for 2 to 3 minutes until soft and fluffy. Add to a large piping bag fitted with a star tip and pipe on top of the cupcakes or use a knife to spread over the cupcakes.

Cheer on Our Olympic Team with These Delightful Strawberry and Blueberry Hand Pies

by Kathy Douglas | Jul 30, 2024 | Desserts

Perfect for your Team USA Olympic watch party, these delightful hand pies require no fork. They feature a scrumptious pie crust filled with blueberries or cherries and topped with white icing for a festive red, white, and blue theme.

Make the Pie Dough
3 cups all-purpose flour
½ teaspoon salt
2 tsp sugar
2 sticks very cold unsalted butter, cut into small cubes
8-10 tablespoons ice cold water

The day before, add the flour, salt, and sugar to the work bowl of a food processor. Pulse to mix thoroughly.

Add the butter and pulse until it becomes the size of peas. With the food processor running, add the water while pulsing until the dough comes together.

Dump out onto a floured surface and, using your hands, gather together to form a large disk. Cut in half and place each half in two floured plastic bags. Form and flatten into a disk in the bag.
Refrigerate over-night.

Make the Filling:
3 cups fresh or frozen cherries or blueberries, stemmed and pitted, fresh cherries cut in half
½ cup sugar
1 tbsp cornstarch
Flour, for rolling the dough
1 egg white
2 tbsp turbinado or raw sugar
1½ cups confectioner’s sugar
2 tsp vanilla extract

The day before, combine the fresh fruit with the sugar and 1 tablespoon of water. Cook over medium heat, occasionally stirring, until the juices are released and the fruit collapses, about 20 minutes. Whisk the cornstarch and 1 tbsp cold water in a small bowl to blend thoroughly. Add the cornstarch mixture, continuing to simmer for 2-3 minutes, stirring often.
Remove from heat and let cool to room temperature. Refrigerate overnight.

Make the Hand Pies:
Line a large-rimmed baking sheet with parchment paper. Working with one disk at a time, roll out the pie dough on a lightly floured surface. Using a sharp knife, dough cutter, or pizza cutter, cut and reroll the scraps of dough for both disks until you have eight 10×3″ rectangles. Whisk the egg white and 1 teaspoon water in another small bowl to make an egg wash.

Working with one 10×3” shape at a time, place on a work surface and brush edges with egg wash. Cut a star shape out of one side. Scoop 2-3 tablespoons of fruit mixture on the other side, then fold the star side of the dough over the filling to form a 5×3″ packet. Crimp all edges with a fork to seal. Place on the prepared baking sheet and repeat with the remaining dough and filling.

Brush tops with egg wash, then sprinkle with the turbinado sugar. Place back in the refrigerator and chill for 30 minutes.

Preheat the oven to 375°. Bake the hand pies until the tops and bottoms are golden brown, about 40 minutes. Let cool for 10 minutes on the baking sheet, then transfer to wire racks to cool completely.

Whisk the confectioner’s sugar with vanilla and 1 tablespoon water. Add more water or sugar to reach the desired consistency for icing. Drizzle over the hand pies and let the icing set for 15-20 minutes before serving. Make 8 hand pies.