Gooey Texas Sheetcake-Guest Post with The Domestic Rebel

What can I say about today's guest post-er, Hayley, The Domestic Rebel? She's already guest post-ed over here once before. Anyone with a brain would fall head over heels for her evil genius treats and her sassy, hilarious, writing style (and, speaking from experience, legitimate voice). Our friendship was cemented when she spent a few days with me in NYC-staying at my apartment, eating some of the tastiest foods NY has to offer, and pretty much just being my bestie (She's visiting this September and I won't be there and it is BREAKING. MY. HEART!). Hayley always makes me smile-she is so smart and insanely fun and talented and just HAYLEY. Just look at her colorful hair and glasses and clothes and tattoos (she has so many foods tattoo'd on her I get a little bit hungry when I see her legs...BECAUSE SHE HAS ICE CREAM AND CUPCAKES AND MACARONS AND PIE ON THEM!) Anyway, I could go on forever. I adore her. You should too!

Hey there, Cooking Actress peeps! My name's Hayley and I blog over at The Domestic Rebel. I'm so excited that Kayle asked me to blog for her today! After meeting her last year, I fell in love with her beautiful face, sweet personality, serious cooking chops, aaaaaand her Texas-sized love for all things chocolate. You see, last year I visited Kayle in New York City and stayed with her for a few days while I nursed a fresh breakup. I figured being in a foreign city thousands of miles away from my homeland (aka, California) with a good girlfriend was exactly what the doctor ordered for my broken heart. And you know what the best cure for heartbreak is? Food. It's not exercise (too lame), but rather the exercise it takes to get to the nearest bakery. Or exercise walking to the subway to head to Wafels & Dinges, this AMAZING Belgian waffle stand I practically dragged Kayle to every day I was there. It's falling in love -- with butter, sugar, and delicious, scrumdiddiliumptious FOOD and forgetting about that loser who broke your heart or whatever. Anywho, Kayle showed me some of NYC's hottest bakeries and her local favorites and I quickly realized this girl -- while pint-sized -- had a HUGE appetite for all things chocolate. At Levain Bakery, she insisted we get piping hot chocolate chip cookies, oooooozing with thick chunks of chocolate. At Max Brenner's, she forced me to try their signature hot cocoa which was easily thebestthingeveromg. And at all of our Wafels & Dinges stops, she slathered her liege with Nutella and powdered sugar. Coincidence? I think not. This chickadee loves her cocoa.
So to commemorate all of those amazing, scrumptious memories I had with Kayle in NYC, I made an ooey, gooey Texas Sheetcake that's sure to get her milk-chocolate-coated heart melting. It's king-sized in both size AND flavor, making it an awesome option for potlucks or family gatherings (she is having a wedding coming up after all -- do I spy the wedding cake?!). And it's easy to make, too -- no muss, no fuss. Just giant slabs of gooey, rich chocolate cake with the most amazing ganache-like frosting. Topped with sprinkles, it's a chocoholics dream come true. This one's for you, Kayle!

Gooey Texas Sheetcake

Author: Hayley Parker, The Domestic Rebel

Adapted from Back for Seconds

 

Serves: 12-24

If you love chocolate, this insane, thick & gooey Texas Sheetcake is for you! Sky-high and smothered with an insanely yummy ganache-like frosting, you'll be wanting seconds and thirds!

Ingredients
Ingredients:

FOR SHEETCAKE-

• 1 cup (2 sticks) butter, melted
• 1 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 and 1/4 cups white sugar
• 1/2 cup brown sugar
• 1/2 cup full-fat sour cream
• 2 eggs
• 1 and 1/4 tsp baking soda
• Pinch salt
• 2 cups all-purpose flour

FOR FROSTING-

• 1/2 cup (1 stick) butter
• 1/2 cup unsweetened cocoa powder
• 1/3 cup milk
• 4 cups powdered sugar
• 1/2 cup-1 cup chopped pecans (optional, and use more or less suited to your taste)
• Sprinkles

Preparation:

• Preheat oven to 350 degrees F. Liberally grease a 13x9 baking pan OR a jelly roll pan (11x16) with cooking spray and set aside.
• In a large bowl, beat together the butter, water, and cocoa together with an electric mixer until blended. Add in the sugar, brown sugar, sour cream & eggs until combined. Then, gradually add in the salt, baking soda and flour until incorporated. Pour the batter into the prepared pan. For 13x9" pans, bake for approx. 25-30 minutes, and for jelly-roll pans, bake for approx. 15-20 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.
• While the cake cooks, make your frosting: in a medium heavy saucepan, combine the butter, cocoa and milk and bring to a boil. Reduce the temperature and stir in the powdered sugar and chopped pecans, if using.
• Remove the cake from the oven and pour the frosting immediately over the cake. Allow the cake to cool completely at room temperature before cutting into squares and serving. Refrigerate leftovers.

3.2.1311

Now, Kayle and I have a lot in common (we're food bloggers, we're brunettes, we're girls, we like the color pink and shopping) but we draw the line at chocolate -- I'm usually not a fan. However, this cake could turn any chocolate-hater into a chocoholic -- it is SO gooey, rich and delicious, and that soft, creamy ganache frosting is TO DIE FOR! I know Kayle is seriously going to flip for this when she tries it, and I guarantee you will, too! Have a fantastical day! Stop on by my blog anytime for some sugar! xo, Hayley

THIS is reason 1 million why I love Hayley!
Girl knows I appreciate chocolate!

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