Delicious Texas Sheet Cake with chocolate fudge frosting topped with salted peanuts is a rich, melt-in-the-mouth, best chocolate cake ever! Seriously, this is one cake; which you cannot stop at one single piece.
Lets talk about Texas sheet cake; you know I am addicted to sheet cakes; I simply adore them; mainly because it is easy to make and its a one bowl cake and the best part is you can pour the frosting over and serve from the pan itself I am crazy over these types of easy cakes. Did you know sheet cakes are best for a party or crowd. If you make this for a party, just bake it in a thin jelly roll pan (11 x 15 inch) slice into small squares and serve in a cupcake liner or a platter. Sheet cakes are traditionally made thin; but since I do not have the above mentioned size pan; I baked in a much smaller pan and thus the cake is not as thin as it should be traditionally expected...but yes, that makes this cake extra dangerous. This is total destruction on your diet plans.
And that is one reason, why I do not make this cake often at home; this is so gorgeous and melt in-the-mouth kind that it should only be made to take somewhere; say for a gathering or for a party or reunion or birthday!
Talking of birthdays; today my daughter, Nidhi turned 17 (gosh! time flies pretty fast) and this cake is for her friends at school.
Now, again lets talk about this cake; most cakes has butter or oil and here I used vegetable shortening (dalda or crisco) now, before you frown your brows; let me remind you that back in the olden days especially in India, moms stood by Dalda. Parathas were splattered with dalda and it was sort of a kitchen queen in the 70s and 80s. Cakes, puffs, biscuits, cookies and all the yummy bygone old fashioned pastries were made with it! And my late grandmother and my amma adored vegetable shortening....during Christmas and Easter, we used to have holidays and my grandmother used to make this cake for us cousins.
Like I mentioned; this is not an everyday cake, it's a special occasion cake! try it and I guarantee that you will not stop at one piece..
I also like to poke a cake before frosting; because I like the frosting to seep in a bit for that extra yumminess; its a matter of personal preference and you can skip it if you do not favor it.
If you look closely at the picture below; you can see that the frosting has seeped in, see the dark chocolate color, its the fudge icing that has sinked in....that makes it double chocolatey and ooey! ...imagine the taste and flavor in a bite, bursting with chocolate goodness! O.M.G!!
This is truly a grandmothers cake; it sure will rustle up fond memories. The fudge frosting is poured over the hot cake (that is the best part, you need not have to wait for the cake to cool down) and that makes all the difference!
Update: I made this cake again in two 8-inch round pan in my pressure cooker. The cake surprised me in its texture and flavor. Do check it out .
Author: Nisa Homey
Yield About: 15 servings.
Bake Time: 25-30 min
Preparation Time: 15.
How I made:
Vegetable Shortening: 1 cup, I used Dalda.
Water: 1 cup.
Cocoa Powder: 5 tbsp.
Flour: 2 cups.
Sugar: 2 cups.
Vanilla Essence: 1 tsp.
Thick Curd (plain yogurt): 1/2 cup.
Baking Soda: 1 tsp.
Salt: 1/2 tsp.
For The Fudge Icing:
Unsalted Butter: 1/4 cup
Whole Milk: 6-7 tbsp
Cocoa Powder: 4 tbsp.
Powdered Sugar: 3 cups plus 1/4 cup more if needed.
Vanilla Essence: 1 tsp.
Salted Peanuts: 1/2 cup (can use pecans or walnuts)
Preheat oven to 180 degree C. Grease and dust a baking pan and keep aside (my pan size is 10 x 10)
Into a large pot or steel bowl, add in 1 cup dalda, 1 cup water, and 5 tbsp cocoa powder. Stir well and bring it to a boil over medium heat.
Remove from heat, and whisk in flour, sugar, salt. I used my hand held beater for easy whisking. Whisk well until combined, it might look grainy, but never mind.
Add in eggs, 1/2 cup curd, vanilla essence, and baking soda. Whisk/ cream until thoroughly combined and batter is smooth.
Pour into the greased pan and bake in preheated oven for 25 to 30 min or until a tooth pick inserted in the center comes out clean.
While it is baking, lets make the fudge icing.
In a saucepan, over medium heat; bring the butter, milk, and cocoa powder to a boil.
Remove from heat whisk in powdered sugar and vanilla essence. Stir until smooth. Stir in peanuts.
When the cake is removed from the oven, immediately pour the hot fudge icing over the hot cake. I also poked the cake with back of a round spoon....(this poking part is optional).
Gently spread the fudge icing over the cake and sprinkle some peanuts on top if desired. Allow the the cake to sit for 30 minutes and serve warm or at room temperature.
Serve individually or topped with vanilla ice cream.
Did you see those cracks! well that makes the fudge icing perfect! Yum!