Friday, July 13, 2012

Keep Austin Weird!


In honor of my recent Texas road-trip, I am going to share an excellent recipe for Texas sheet cake, specifically, "The Driskill's 1886 Room Chocolate Sheet Cake!" The Driskill Hotel was built in 1886 in downtown Austin, as the showplace of cattle baron Jesse Driskill. In addition to being a legendary landmark of Texas hospitality, it is listed as a member of The Historic Hotels of America and Associated Luxury Hotels International. If you ever find yourself in Austin, staying at the Driskill will put you in the center of everything, including the Texas State Capital, the Austin Convention Center, Lady Bird Lake, The Long Center, Austin City Limits at the Moody Theater, as well as excellent shopping, dining, and convenient access to the colorful 6th Street Music Scene

Like Austin, known as the "Live Music Capital of the World," and whose motto is "Keep Austin Weird," Texas sheet cake is unique all it's own! You bake an incredibly moist cake in a sheet pan, and while it is still warm, you pour the warm icing over the cake! This cake is so good, it is a cherished recipe of the Heritage Society of Austin! In addition, because this cake is so moist, you can even make it up to 2 days ahead, covered and refrigerated! It's perfect for any celebration!


The Driskill's 1886 Room Chocolate Sheet Cake

Makes one 9"x13" sheet cake

Ingredients:
For the Cake
1 cup unsalted butter
2/3 cup water
1/2 heaping cup cocoa (unsweetened)
2 cups all-purpose flour, sifted
2 cups sugar
1 teaspoon salt
2 eggs, beaten lightly
1 cup buttermilk
2 teaspoons vanilla extract
1 heaping teaspoon baking soda

For the Icing
1/2 cup unsalted butter
3 heaping tablespoons cocoa (unsweetened)
4 tablespoons half-and-half
2 cups powdered sugar
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Directions:
For the Cake
Preheat the oven to 350 degrees. Grease and flour a 9"x13" cake pan.

Melt the butter in a large, heavy saucepan over medium heat. Remove the pan from the heat and add the water and cocoa, stirring well.


Sift together the flour, sugar, and salt, and stir them into the chocolate mixture.


In a large bowl, combine the eggs, buttermilk, vanilla, and baking soda, add the chocolate mixture, and mix well.


Spoon the cake batter (or gently pour) into the prepared pan, and bake 30 minutes, or until a toothpick inserted in the center comes out clean.

For the Icing
While the cake is baking, melt the butter with the cocoa in a heavy saucepan over medium heat. Add the half-and-half, and heat it through. Mix in the remaining ingredients, blend well, and remove the pan from the heat.


Finishing the Cake
While the cake and icing are still warm, gently pour the icing over the cake. Serve the cake warm or at room temperature.

Recipe adapted from Texas Home Cooking, by Cheryl and Bill Jamison.

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