The Texas classic sheet cakes with a touch of Mexico, my concha Texas sheet cake is the sweetest of both worlds.
AuthorVianney Rodriguez
Ingredients
1cupbuttercubed
1cupof water
1/4cupbaking cocoa
2cupsall-purpose flour
2cupsof sugar
1teaspoonbaking soda
1/2teaspoonsalt
1/2cupsour cream
ICING:
1/2cupbuttercubed
1/4cupplus 2 tablespoons whole milk
3tablespoonsbaking cocoa
3-3/4cupsconfectioners' sugar
1teaspoonvanilla extract
4conchasdiced
Instructions
In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Gently press in the diced conchas to icing. Cool completely on a wire rack.