Wednesday Desserts
We're half-way through the week. Who couldn't use some desserts to help us head toward the rest of the week? Here are six yummy dessert recipes to help with that, including Chocolate Raspberry Whoopie Pies and Texas Sheet Cake and Icing. Enjoy!
CHOCOLATE CHIP BRIOCHE
This is from Macrina Bakery, and begins, "With Mother’s Day on the horizon — and as a mother myself — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!"
Makes one 9 x 4-inch loaf
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-chocolate-chip-brioche?e=c8b2de0f04.
Ingredients
1/4 cup warm water
1-1/2 tsp active dry yeast
1/2 cup granulated sugar, divided
3/4 cup whole milk, warmed
2 eggs
1-1/2 tsp vanilla extract
3-1/2 cups King Arthur Unbleached All-Purpose Flour
1 tsp kosher salt
10 Tbsp (5 oz) unsalted butter, room temperature, cut into 1/2-inch cubes
1 cup semisweet chocolate chips, divided
1 egg yolk + 1 Tbsp water
1/4 cup heavy cream
Directions
In the bowl of a stand mixer, combine the warm water, yeast, and 1/4 cup of the sugar. Whisk to dissolve and let sit for 3 minutes.
Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining 1/4 cup sugar. Mix for 2 minutes to incorporate everything thoroughly.
Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add 3/4 cup of the chocolate chips on low speed, mixing just until evenly distributed.
Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.
Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.
Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.
Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.
In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.
While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining 1/4 cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.
CRUSTLESS APPLE PIE
This is from Everyday Diabetic Recipes, and begins, "With all the old-fashioned taste of traditional homemade apple pie, our Crustless Apple Pie is one you'll make all year long. Made with fresh apples and the perfect blend of spices; one whiff of this pie will have you running towards the kitchen!"
Cook Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Crustless-Apple-Pie.
Ingredients
6 Granny Smith apples (about 2 pounds), peeled, cored, and sliced into 1/4-inch rounds
1 teaspoon lemon juice
2 tablespoons honey
1-1/2 teaspoon ground cinnamon, divided
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup light apple juice
2 tablespoons light margarine
1 tablespoon cornstarch
2 tablespoons chopped walnuts
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a large bowl, toss apples with lemon juice, honey, 1 teaspoon cinnamon, the nutmeg, and cloves.
In a small saucepan over medium heat, bring apple juice and margarine to a boil. Whisk in remaining cinnamon and the cornstarch and cook until thickened.
Arrange a layer of apples on bottom of pie plate and brush with thin layer of sauce. Repeat layers until all apples and sauce are used. Sprinkle top with walnuts.
Bake 35 to 40 minutes, or until apples are soft. Let cool and serve.
CRUSTLESS SWEET POTATO PIE
This is from Everyday Diabetic Recipes, and begins, "There's no reason to feel left out during the holidays! Our homemade sweet potato pie recipe makes a great addition to your Thanksgiving menu. Best part? We use real sweet potatoes to make our Crustless Sweet Potato Pie, so you can enjoy a truly authentic taste!"
Cook Time: 1 hour 35 minutes; Serves 10
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Crustless-Sweet-Potato-Pie.
Ingredients
2 pounds sweet potatoes (about 4 medium)
1/2 cup skim milk
1 tablespoon sugar-free maple syrup
1/2 cup brown sugar
2 eggs
1 tablespoon light margarine, softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F. Coat a 9-inch pie plate with cooking spray.
Place potatoes on a baking sheet and bake 50 to 60 minutes, or until tender. Let cool 10 minutes, then scoop out pulp and place in a large bowl.
Add remaining ingredients to bowl; beat with an electric mixer until smooth. Pour mixture into pie plate. Reduce oven to 350 degrees.
Bake 45 to 50 minutes, or until knife inserted in center comes out clean. Let cool, then cover and refrigerate until ready to serve.
Notes
Give this pie an extra-special touch by adding a dollop of sugar-free whipped topping!
OUTRAGEOUS BROWNIES
This is from Ina Garten from the Food Network, and in Ina's cookbook, The Barefoot Contessa Cookbook.
Prep Time: 30 minutes; Cook Time: 35 minutes; Total Time: 1 hour 5 minutes; Yield: 20 large brownies; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3-1916679.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
TEXAS SHEET CAKE AND ICING
This is from Diana Rattray, a contributer at The Spruce Eats. For this yumminess, Diana wrote, "Texas sheet cake may be so named because of its size, but ask any proper Texan and they can likely recite a family secret for making 'the best.' Featuring a signature Texas ingredient, pecans, the moist chocolaty cake looks unpretentious, like brownies, but it makes an undeniably rich statement on the dessert table. Take one to a backyard barbecue or anywhere you want to feed a crowd.
"The classic recipe generally calls for buttermilk, but this updated version substitutes sour cream for a pleasantly acidic flavor and a particularly moist and tender texture."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Servings: 12 servings
To view this online, go to https://www.thespruceeats.com/texas-sheet-cake-with-frosting-3053367.
Ingredients
For Cake:
1 cup butter
1 cup water
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
2 large eggs, beaten
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon pure vanilla extract
For Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup plus 2 tablespoons milk
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Directions
Make the Cake
Gather the cake ingredients.
Preheat oven to 350 F. Combine butter, water, and cocoa in a saucepan over medium heat; stir constantly until butter melts.
Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour batter into a 15 x 10 x 1-inch jelly roll pan or sheet cake pan.
Bake cake for about 20 minutes, or until a toothpick inserted in the center comes out clean. The cake should pull away from sides of the pan and spring back when you touch it. Ice hot cake immediately, following instructions below.
Prepare the Icing
Gather the icing ingredients.
With about 10 minutes left on timer, prepare icing. Combine butter, cocoa, and milk in a saucepan; bring to a boil, then pull off heat.
Add confectioners' sugar and 1/2 teaspoon of vanilla; blend icing with an electric hand mixer until sugar is fully incorporated. Stir in pecans.
Pour icing over hot cake. With a spatula or knife, spread icing to edges.
Let cake cool, then cut into squares to serve.
Variations
Replace the water in the batter with brewed black coffee, cooled to room temperature, for a mocha flavored cake.
Add a teaspoon of ground cinnamon to the batter to make a Mexican chocolate cake.
Substitute chopped walnuts, almonds, or peanuts for the pecans. Or omit them altogether for a nut-free version.
Leave out the cocoa powder when you make the batter and the icing for a white Texas sheet cake version.
CHOCOLATE CHIP BRIOCHE
This is from Macrina Bakery, and begins, "With Mother’s Day on the horizon — and as a mother myself — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!"
Makes one 9 x 4-inch loaf
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-chocolate-chip-brioche?e=c8b2de0f04.
Ingredients
1/4 cup warm water
1-1/2 tsp active dry yeast
1/2 cup granulated sugar, divided
3/4 cup whole milk, warmed
2 eggs
1-1/2 tsp vanilla extract
3-1/2 cups King Arthur Unbleached All-Purpose Flour
1 tsp kosher salt
10 Tbsp (5 oz) unsalted butter, room temperature, cut into 1/2-inch cubes
1 cup semisweet chocolate chips, divided
1 egg yolk + 1 Tbsp water
1/4 cup heavy cream
Directions
In the bowl of a stand mixer, combine the warm water, yeast, and 1/4 cup of the sugar. Whisk to dissolve and let sit for 3 minutes.
Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining 1/4 cup sugar. Mix for 2 minutes to incorporate everything thoroughly.
Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add 3/4 cup of the chocolate chips on low speed, mixing just until evenly distributed.
Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.
Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.
Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.
Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.
In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.
While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining 1/4 cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.
CRUSTLESS APPLE PIE
This is from Everyday Diabetic Recipes, and begins, "With all the old-fashioned taste of traditional homemade apple pie, our Crustless Apple Pie is one you'll make all year long. Made with fresh apples and the perfect blend of spices; one whiff of this pie will have you running towards the kitchen!"
Cook Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Crustless-Apple-Pie.
Ingredients
6 Granny Smith apples (about 2 pounds), peeled, cored, and sliced into 1/4-inch rounds
1 teaspoon lemon juice
2 tablespoons honey
1-1/2 teaspoon ground cinnamon, divided
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup light apple juice
2 tablespoons light margarine
1 tablespoon cornstarch
2 tablespoons chopped walnuts
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a large bowl, toss apples with lemon juice, honey, 1 teaspoon cinnamon, the nutmeg, and cloves.
In a small saucepan over medium heat, bring apple juice and margarine to a boil. Whisk in remaining cinnamon and the cornstarch and cook until thickened.
Arrange a layer of apples on bottom of pie plate and brush with thin layer of sauce. Repeat layers until all apples and sauce are used. Sprinkle top with walnuts.
Bake 35 to 40 minutes, or until apples are soft. Let cool and serve.
CRUSTLESS SWEET POTATO PIE
This is from Everyday Diabetic Recipes, and begins, "There's no reason to feel left out during the holidays! Our homemade sweet potato pie recipe makes a great addition to your Thanksgiving menu. Best part? We use real sweet potatoes to make our Crustless Sweet Potato Pie, so you can enjoy a truly authentic taste!"
Cook Time: 1 hour 35 minutes; Serves 10
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Crustless-Sweet-Potato-Pie.
Ingredients
2 pounds sweet potatoes (about 4 medium)
1/2 cup skim milk
1 tablespoon sugar-free maple syrup
1/2 cup brown sugar
2 eggs
1 tablespoon light margarine, softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F. Coat a 9-inch pie plate with cooking spray.
Place potatoes on a baking sheet and bake 50 to 60 minutes, or until tender. Let cool 10 minutes, then scoop out pulp and place in a large bowl.
Add remaining ingredients to bowl; beat with an electric mixer until smooth. Pour mixture into pie plate. Reduce oven to 350 degrees.
Bake 45 to 50 minutes, or until knife inserted in center comes out clean. Let cool, then cover and refrigerate until ready to serve.
Notes
Give this pie an extra-special touch by adding a dollop of sugar-free whipped topping!
OUTRAGEOUS BROWNIES
This is from Ina Garten from the Food Network, and in Ina's cookbook, The Barefoot Contessa Cookbook.
Prep Time: 30 minutes; Cook Time: 35 minutes; Total Time: 1 hour 5 minutes; Yield: 20 large brownies; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3-1916679.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
TEXAS SHEET CAKE AND ICING
This is from Diana Rattray, a contributer at The Spruce Eats. For this yumminess, Diana wrote, "Texas sheet cake may be so named because of its size, but ask any proper Texan and they can likely recite a family secret for making 'the best.' Featuring a signature Texas ingredient, pecans, the moist chocolaty cake looks unpretentious, like brownies, but it makes an undeniably rich statement on the dessert table. Take one to a backyard barbecue or anywhere you want to feed a crowd.
"The classic recipe generally calls for buttermilk, but this updated version substitutes sour cream for a pleasantly acidic flavor and a particularly moist and tender texture."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Servings: 12 servings
To view this online, go to https://www.thespruceeats.com/texas-sheet-cake-with-frosting-3053367.
Ingredients
For Cake:
1 cup butter
1 cup water
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
2 large eggs, beaten
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon pure vanilla extract
For Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup plus 2 tablespoons milk
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Directions
Make the Cake
Gather the cake ingredients.
Preheat oven to 350 F. Combine butter, water, and cocoa in a saucepan over medium heat; stir constantly until butter melts.
Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour batter into a 15 x 10 x 1-inch jelly roll pan or sheet cake pan.
Bake cake for about 20 minutes, or until a toothpick inserted in the center comes out clean. The cake should pull away from sides of the pan and spring back when you touch it. Ice hot cake immediately, following instructions below.
Prepare the Icing
Gather the icing ingredients.
With about 10 minutes left on timer, prepare icing. Combine butter, cocoa, and milk in a saucepan; bring to a boil, then pull off heat.
Add confectioners' sugar and 1/2 teaspoon of vanilla; blend icing with an electric hand mixer until sugar is fully incorporated. Stir in pecans.
Pour icing over hot cake. With a spatula or knife, spread icing to edges.
Let cake cool, then cut into squares to serve.
Variations
Replace the water in the batter with brewed black coffee, cooled to room temperature, for a mocha flavored cake.
Add a teaspoon of ground cinnamon to the batter to make a Mexican chocolate cake.
Substitute chopped walnuts, almonds, or peanuts for the pecans. Or omit them altogether for a nut-free version.
Leave out the cocoa powder when you make the batter and the icing for a white Texas sheet cake version.
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