Texas-Style Chocolate Sheet Cake with Pecan Icing
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This uses the same tin, oven and portions as the yellow sheet cake, but the creamed batter is replaced by a hot-mixed cocoa cake, iced while still hot with a warm cocoa icing and toasted pecans. Thin, moist and ideal for feeding a crowd.
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Method
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Free sugars
39.6 g per serving
79.2 % of the 50 g daily maximum · 158.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm metal baking tin (not glass), greased
- medium saucepan
- small baking tray
- large bowl
- wire rack
- skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 438 kcal |
| Protein | 4.5 g |
| Carbohydrate | 56.8 g |
| of which sugars | 40.5 g |
| of which free sugars | 39.6 g |
| Fat | 23.3 g |
| of which saturates | 11.6 g |
| Fibre | 2.7 g |
| Salt | 0.45 g |
Protein per 100 kcal
1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
