TEXAS CHOCOLATE SHEET CAKE
Makes 1 (10-inch) cake
⅔ cup unsalted butter, melted
2 ounces bittersweet chocolate, melted
3 tablespoons unsweetened cocoa powder
½ cup whole buttermilk
2 large eggs
½ teaspoon vanilla extract
1 cup all-purpose flour
⅔ cup granulated sugar
⅔ cup firmly packed light brown sugar
¼ teaspoon baking soda
¼ teaspoon kosher salt
Gooey Chocolate Frosting (recipe follows)
1. Preheat oven to 350°. Lightly spray a 10-inch cast-iron skillet with cooking spray.
2. In large bowl, whisk together melted butter, melted chocolate, and cocoa. Whisk in buttermilk, eggs, and vanilla.
3. In a medium bowl, whisk together flour, sugars, baking soda, and salt. Whisk flour mixture into chocolate mixture until just combined. Pour batter into prepared skillet.
4. Bake until top is set and a wooden pick inserted in center comes out with a few moist crumbs, about 30 minutes. Let cool in skillet for at least 10 minutes. Pour Gooey Chocolate Frosting over warm cake. Serve warm or at room temperature.
GOOEY CHOCOLATE FROSTING
Makes about 2 cups
½ cup
