My mom, who was an incredible baker, made the most delicious, rich, moist, brownie/cake dessert that she called a Texas Sheet Cake.  I adored when she made it and watched diligently to learn the recipe and implement it in my own home.  Over the years, I discovered that it is a southern classic.  Hmmm.  Not sure where my Pittsburgh mother got the recipe, but she would have made any southern cook proud!

Now, I love a great classic recipe, but I’m always up for gilding the lily, so to speak.  With just a couple of small tweaks to this classic, this recipe goes from great and easy to off the charts amazing and just as easy.  Let me know what you think.

Kicked Up a Notch Texas Sheet CakeTexas Sheet Cake  Brownies

  • 1 cup butter
  • 1 cup strong brewed coffee
  • 1/4 cup dark cocoa powder
  • 2 cups sugar
  • 2 cups cake flour
  • 1/8 tsp salt
  • 2 large eggs, beaten
  • 1 tsp baking soda
  • 1/2 cup sour cream
  • 1 tsp good quality vanilla extract
  • 1/2 cup chopped bittersweet chocolate

For Frosting:

  • 1/2 cup butter
  • 1/4 cup dark cocoa powder
  • 1/4 cup buttermilk
  • 2 TBSP half and half
  • 1 pound box or 4 1/4 cups sifted powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans or toffee bits (yeah, the toffee….it will make you cry!)

For the cake:  combine the butter, coffee, and cocoa in a saucepan over medium heat until melted.  Add the sugar, flour, salt, eggs, baking soda, sour cream, and the vanilla.  Mix well.  Remove from heat.

Pour mixture into a lightly greased 15x10x1-inch jelly roll pan.  Sprinkle the chopped chocolate on top.  Bake in a preheated 350 degree oven for 20 minutes until done.  Do not over bake!

Meanwhile, make the frosting.  In the same pan (you don’t even have to wash it!   Yea! One less pot/bowl!!)  melt the butter, cocoa powder, buttermilk, and half & half.  Bring to a boil.  Remove from heat and stir in the powdered sugar (you will be grateful to have sifted this about right now.)  and the pecans or toffee bits.

Try to restrain yourself from licking the spoon, your fingers, or anything else you may dip into this luscious concoction.

When the cake is done, remove the oven and IMMEDIATELY pour the frosting over the hot cake.  Spread to cover.  Allow to cool completely.

Cut into squares and enjoy.  Pour yourself a tall, cold, glass of milk.  You’re gonna need it!

Yep.  I think mom would be proud!