Who saysTexas Sheet Cakeneeds to be made in a sheet pan?
Our test kitchen cooks loved this decadent dessert so much they said it doesn’t even require platesjust spoons.
A 12-inch cast-iron skillet is the best size for this cake.
Credit: Stephen DeVries, Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
Texas Skillet Cake is best served warm, although it’s also good at room temperature.
Who are we kiddingthis amazing dessert won’t be around long enough to cool to room temperature.
Ingredients
Cake
1 1/2cupssemisweet chocolate chips (about 10 oz.)
Combine chocolate chips and butter in a medium-size microwavable glass bowl.
Microwave on HIGH until melted and smooth, about 2 minutes, stirring every 30 seconds.
Whisk together flour, cocoa, baking powder, and salt.
Add flour mixture and melted chocolate mixture to egg mixture in batches, beginning and ending with flour mixture.
Beat on low speed just until each is incorporated.
Place on a wire rack to cool slightly.
Cook, stirring constantly, until mixture comes to a boil, about 5 minutes.
Remove pan from heat, and stir in vanilla extract.
Pour into a medium-size heatproof bowl, and let cool slightly, about 15 minutes.
Pour warm Frosting over warm Cake.
Sprinkle with chopped pecans.
Serve warm or at room temperature with ice cream.
