texas sheet cake

I grew up with my mom making this and I'm making it for Thanksgiving this year. It's good because you don't need a mixer to make it, it's enormous, and it kind of makes three gooey layers because you pour the icing on when it's hot out of the oven so you have the frosting on top, then a fudgy layer and then (I hate this word, but) moist cake part on the bottom. My mom always put pecan halves on each piece but I think it's easier to toast (you totally gotta toast them) and chop them and just spread over the whole thing.

You need a rimmed baking sheet for it.

CAKE
2 cups flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sour cream
2 eggs
2 egg yolks
2 tsp vanilla
8 oz chocolate chips
3/4 cup oil
3/4 cup water
1/2 cup cocoa powder
4 tbsp butter

ICING
1 stick butter
1/2 cup heavy cream
1/2 cup cocoa powder
1 tbsp light corn syrup
3 cups confectioner's sugar
1 tbsp vanilla
1 cup pecans, toasted and chopped

For the cake:
Preheat to 350 and spray the baking sheet with Pam (Baker's Joy if you have it).

Mix the flour, sugar, soda & salt together. In another bowl whisk the sour cream, eggs, yolks & vanilla together.

Melt the chocolate chips, oil, water cocoa & butter together in a large saucepan on medium heat till smooth (about 5 minutes). Remove from heat and slowly whisk in the flour mixture until just combined. Whisk in the egg mixture till combined.

Scrape the batter into the prepared baking sheet and kind of tap it on the counter to settle the batter. Bake it 18 - 20 minutes till a toothpick in the middle comes out with crumbs on it.

For the icing:
During the last five minutes of the cake baking, heat the butter, cream, cocoa and corn syrup together in a saucepan over medium heat till smooth. Off the heat whisk in the powdered sugar and vanilla.

Spread the warm icing evenly over the hot cake and sprinkle with the pecans. Let it cool to room temperature, about an hour, then refrigerate till the icing is set, about one hour longer, before serving it.

hot fudge pudding cake

This is officially my favorite food. The national food of Stephanieland.

6 tbsp butter
2/3 cup cocoa powder
2 oz bittersweet or semisweet chocolate, chopped (= 1/2 cup chocolate chips)
1/3 cup packed brown sugar
1 cup granulated sugar
3/4 cup flour
2 tsp baking powder
1/3 cup milk
1 tbsp vanilla
1/4 tsp salt
1 egg yolk
1 1/2 cups coffee, at room temperature (*I have used water instead and that works fine too)

Heat the oven to 325 and spray an 8x8" baking dish with Pam.

Melt the butter, 1/3 cup of the cocoa, and the chocolate together in the microwave, stirring often, until smooth (1 to 3 minutes).

In a separate bowl, stir the brown sugar, 1/3 cup of the granulated sugar, and remaining 1/3 cup of the cocoa together. In another bowl, whisk the flour and baking powder together.

Mix the remaining 2/3 cup of the granulated sugar, milk, vanilla and salt in a large bowl. Whisk in the yolk, then the melted chocolate mixture until combined. Whisk in the flour mixture till just combined.

Spread the batter in the baking dish. Sprinkle the brown sugar mixture evenly over the batter. Pour the coffee gently over the brown sugar mixture. Whatever you do, don't stir it! Bake 45 minutes. It's best, if you can stand to wait, to let it cool about 20 minutes before spooning it into bowls. You absolutely must serve it with a ton of vanilla ice cream.