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

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