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Black Forest Texas Sheet Cake

Summer Guest Post Series
Today I am happy to introduce Carrie from Chicago Foodie Sisters.
Let’s see what delicious treat she has for us …

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I’m Carrie, one of the Chicago Foodie Sisters, and I’m excited to have an opportunity to be a guest blogger. I’m sharing a recipe I came across last summer that has become on of my very favorite desserts.
Last summer as I was visiting the library with my boys, there were several books on display to go with the food theme for the summer reading program. In the childrens’ section of the library I saw many food related books and cookbooks up on the tops of the bookshelves. One simply titled “Texas” caught my eye.
When I opened it, I found that it had a bit of history on the state and the way people eat in the state. It included maybe twenty or so recipes with enticing color photos of regional foods. I love to see photos in cookbooks. Often I skim through and don’t read much text, I just look for a good picture and that makes me want to try it. I’d marked the page with a picture of a decadent chocolate dessert called “Texas sheet cake.” I’d never made it. I’d never heard of it.  The cookbook said that the recipe yields about three dozen servings, making it “perfect for a crowd.”
texas sheet cake recipe
I ended up making it for my son’s birthday later that month. As the day approached, he was spouting out all kinds of cakes he wanted me to make. I told him he had to decide on just one. Then I pulled out the book and showed him the picture of this cake and he was sold. It turned out to be as good as it looked in the photo. It was so very, very rich. That’s why it yields so many pieces. You’d go into a sugar coma if you ate a piece that measured 4″ X 4″. Anyway, here’s the recipe:
Texas Sheet Cake
Author: 
Recipe type: Dessert
 
What you need
  • 2 eggs
  • 1 tsp. almond extract (I didn't have any on hand, so I used vanilla extract)
  • 1 box Devils' Food cake mix
  • 1 21-ounce can of cherry pie filling
  • ⅓ cup milk
  • 1 cup sugar
  • 5 tbsp butter or margarine (go for the real thing!)
  • 1 cup semi-sweet chocolate chips
How you make it
  1. Preheat oven to 350 degrees
  2. Grease and lightly flour a jelly roll pan. I used a ½ sheet size one that I have. I had a hard time spreading the batter out to cover it all, but when I saw how it filled out after it cooked, realized I should have spread it out even more, no matter how thin it looked
  3. Whisk the eggs and vanilla in mixing bowl. Stir in cake mix and cherry pie filling and beat well. Pour into prepared pan and bake for 20 to 30 minutes. (Took a full 30 minutes for mine - and timing is important because you need to have the icing done at the same time as the cake.)
  4. For the icing, pour milk into a saucepan and stir in sugar. Add butter and bring to a boil, stirring constantly. Boil for 1 minute, remove from heat and add chocolate chips. Stir until the chips are dissolved and icing is smooth. Pour over warm sheet cake.
If you like Black Forest Cake, you will love this!
And if you liked this post, please stop by our blog and read more – www.chicagofoodiesisters.blogspot.com. We just celebrated our two-year blog anniversary, so you’ll find two-years worth of recipes, restaurant reviews, fun food products and more.
You’ll find us on Facebook as “Chicago Foodie Sisters.” I’m also on Pinterest as Carrie Steinweg and my twitter handle is @carrieste.
Order my new book  – Mom Moments: a compilation of columns from the Northwest Indiana Times – Available on bn.com or amazon.com.
Find me on Facebook at “Mom Moments,” “Chicago Foodie Sisters,” “Midwest Family Traveler,” “Images of America: Lansing, Illinois” and “Images of America: South Holland, Illinois.”
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Comments

  1. This cake reminds me of one I just made! I just love a sheet cake! I love that you can have a small piece when you want and go back for more! It helps that the recipe is from Texas! My favorite state ever!

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