Recipe Love: Paperwhites Texas Sheet Cake
12 Oct
One of the things I love about this concept of “Southern Weddings” is that interweaving of familiar and comfortable sights into the special and fantastic wedding. It definitely highlights the homey hospitality that we crave. And speaking of craving…anybody up for some chocolate?
Sheet cake is the epitome of hospitality. Delicious, familiar and comforting, it would make a great groom’s cake, shower cake, unorthodox wedding cake. You get the idea. Always a welcome addition to the table. Maybe even for this weekend? A perfect thing to bring along this very weekend to your potluck/tailgating/friend’s house.
YUM is our Pinterest Board of recipe links. We have a couple of different Sheet Cake recipe links there. Or you can try…
Paperwhites Texas Sheet Cake!
Gather up
- 2 Cups Flour
- 1 3/4 Cups Sugar
- 1/2 teaspoon Kosher Salt
- 4 HEAPING Tablespoons Cocoa Powder
- 2 sticks unsalted Butter
- 1 Cup Boiling Water
- 1 Tablespoon Apple Cider Vinegar (I like the spice, but you can use plain white vinegar.) + enough milk to make 1/2 cup
- 2 Whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
While you’re at it, get together the icing ingredients:
- 1-3/4 sticks unsalted butter
- 4 HEAPING Tablespoons Cocoa Powder
- 6 Tablespoons Milk
- 2 teaspoons Vanilla
- pinch of kosher salt
- 3 drops of Tabasco*
- 1 pound Powdered Sugar
Mix it all up!
Heat up your water if you haven’t already, beat up your eggs (ha!) and get your oven hot (350 degrees)
Get a large mixing bowl and whisk together your flour, sugar, and salt. Set aside.
Then in a saucepan melt your butter over medium heat. Once it’s melted, add in your cocoa powder. Whisk those together, too, until it’s a glorious chocolatey mess. Add in your boiling water and let it cook for 30 seconds or so. Turn off the heat and dump all that goo over the flour/sugar/salt in your big mixing bowl. Stir it up.
In a smaller bowl, mix up the eggs, milk & vinegar, baking soda, and vanilla. Then mix all that into the chocolate mix.
Pour it all in a sheet cake pan. Bake at 350 for 22 minutes (just check on it after 18 or so to make sure you don’t over cook it). It’s done when it looks set all the way to the middle and the cake springs back if you nudge it gently in the middle. You can also do that toothpick test if that works for you.
No rest while it’s baking up, though! Melt butter, dump in your cocoa powder, stir to combine, then turn off heat. Add the milk, vanilla, Tabasco and powdered sugar. Stir together. Pour over warm cake and let it ooze all over…try to let it cool enough that you don’t burn your mouth!
*NOTE–Tabasco is completely optional, but you should try it at least once! The pepper goes really well with the chocolate and you don’t notice the heat. It just gives this excellent warm glow to your already amazing cake.
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