Texas Sheet Cake

Thursday, December 25, 2008

First things first, Merry Christmas everybody! I hope the holidays are treating you well this year. My mom used to make this cake all the time. It’s really really really good. It’s more like frosted brownies and it’s delicious. You should make this. Today. Or tomorrow since you might be in a food coma already today.

I made these during my lunch break on a day that I worked from home. I sent them to work with hubby the next day so we wouldn’t eat them all!! These are REALLY good warmed up with a scoop of vanilla bean ice cream.

There are a few things about this recipe that just feel weird after all the baking I’ve done in the past few years. For one, you just throw all the ingredients together (this recipe is SO easy!) None of this adding flour and alternating with milk blah blah blah. It’s kind of refreshing to just throw everything in and turn on the mixer. You also boil butter and cocoa. Twice. It’s awesome. And don’t worry about the 3 sticks of butter. They’re totally worth it.

Texas Sheet Cake – from my mom – no idea where it’s originally from, although PW does have the same recipe posted on her cooking blog…
2 cups flour
2 cups sugar
1/2 cup sour cream
1 tsp salt
2 eggs
1 tsp baking soda
1/2 tsp vingar + 1/2 cup milk
2 sticks butter
4 tbsp cocoa
1 cup water

Preheat oven to 350.

Mix the flour, sugar, sour cream, salt, eggs, baking soda and buttermilk in a large bowl.

Bring the butter, cocoa and water to a boil.

Add at once to flour mixture. Mix well and pour into greased cookie sheet. The batter is VERY runny.

Bake 20 min at 350. While the cake is baking, you will have just enough time to clean up the mess you made, wash the dishes and prepare the frosting. It’s important to frost the cake immediately out of the oven, so no slacking here!

Frosting1 box powdered sugar (1 lb) – I just eyeball it to 1/2 of a 2 lb bag
1 cup chopped pecans
1 tsp vanilla
1 stick butter
6 tbsp milk
4 tbsp cocoa

Combine the following the powdered sugar, pecans and vanilla.

Bring remaining ingredients to a boil. Add to the sugar mixture. Ice cake right out of oven.

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2 comments »

18 Responses to “Double Cookie Dough Ice Cream”

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steph@stephsbitebybite — June 24, 2013 at 7:36 am

Oh my word!!
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Rachel @ Baked by Rachel — June 24, 2013 at 7:58 am

Pass me a spoon! This sounds amazing, Jen!
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3

Eva @ Eva Bakes — June 24, 2013 at 8:23 am

I need this ice cream right now!
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4

Sues — June 24, 2013 at 11:28 am
I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂
- beantownbaker — June 24th, 2013 @ 3:47 pm
  
  Thanks! They’re from Pier 1.
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Katie B. — June 24, 2013 at 8:02 pm
Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?
- beantownbaker — June 24th, 2013 @ 8:25 pm
  
  I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.
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Nutmeg Nanny — June 27, 2013 at 9:35 am

I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂
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Erin @ Dinners, Dishes and Desserts — June 27, 2013 at 7:44 pm
I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!
- beantownbaker — June 27th, 2013 @ 9:11 pm
  
  Isn’t it? It’s definitely one of my favorite ice cream recipes to date!
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Elizabeth @ SugarHero.com — June 28, 2013 at 2:08 am
This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!
- beantownbaker — June 28th, 2013 @ 7:17 am
  
  I agree completely – everyone does mind!
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Parrish (Life With The Crust Cut Off) — July 1, 2013 at 10:58 am
This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
Live the whole month of July.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
- beantownbaker — July 3rd, 2013 @ 5:05 pm
  
  Thanks for the link!
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Melissa — July 6, 2013 at 6:45 am
Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?
- beantownbaker — July 6th, 2013 @ 11:09 am
  
  I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.
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Kristen — March 30, 2014 at 8:56 pm
I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?

Thanks!
- beantownbaker — April 16th, 2014 @ 6:00 pm
  
  I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.