Subj : Freezer Friendly - 11
To   : All
From : Dave Drum
Date : Sat Sep 17 2022 17:47:50

Hot tip: Make friends with Genevieve Ko. Why? Because when you have a
baby, she will appear at your house with slices of this cake stacked
between wax paper in Tupperware. "Frozen, the slices are like fudgy
brownies," she said.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Texas Sheet Cake
 Categories: Cakes, Desserts, Chocolate, Nuts, Dairy
      Yield: 24 Pieces
 
MMMMM----------------------------CAKE---------------------------------
      1 c  (227 g) unsalted butter;
           - more for greasing the pan
      2 c  (215 g) chopped pecans
      2 c  (255 g) A-P flour
      2 c  (400 g) granulated sugar
      1 ts Baking soda
    1/2 ts Fine sea salt
    1/3    (packed) (40 g) unsweetened
           - natural cocoa powder
      1 c  Hot coffee or water
    1/2 c  (115 g) sour cream
      2 lg Eggs; beaten
      1 ts Pure vanilla extract

MMMMM---------------------------ICING--------------------------------
    3/4 c  (170 g) unsalted butter
    1/3    (packed) (40 g) unsweetened
           - natural cocoa powder
    1/4 c  (60 mL) whole milk
      1 ts Pure vanilla extract
  2 1/2 c  (packed)(360 g)
           - confectionersgCO sugar
 
  MAKE THE CAKE: Set oven @ 350+|F/175+|C.
  
  Butter a half-sheet pan (13" X18" X 1"). Spread the
  pecans on a second half-sheet pan and bake until lightly
  toasted, 7 to 9 minutes.
  
  Meanwhile, in a large bowl, whisk the flour, sugar,
  baking soda and salt, and make a well in the center. In
  a medium saucepan over medium heat, melt the butter,
  stirring often. Add the cocoa powder and stir well. Then
  add the hot coffee and boil for 30 seconds, stirring
  continuously. Pour the mixture into the well in the dry
  ingredients, then fold gently just until no traces of
  flour remain. Set saucepan aside without washing.
  
  Whisk the sour cream, eggs and vanilla in a medium bowl.
  Pour into the chocolate mixture and fold gently until
  incorporated. Pour into the prepared pan and spread
  evenly. Bake until a toothpick inserted in the center
  comes out with a few crumbs, 18 to 20 minutes. Set the
  pan on a wire rack.
  
  Right after the cake comes out of the oven, make the
  icing: Melt the butter in the reserved saucepan over
  medium heat, stirring often. Add the cocoa and stir
  until smooth and bubbling, then turn off the heat. Add
  the milk, vanilla and confectionersgCO sugar, and stir
  until smooth. ItgCOs OK if there are tiny lumps.
  
  Pour the warm frosting over the warm cake and spread
  evenly. Sprinkle the toasted pecans all over the top and
  gently press into the icing. Cool completely in the pan
  on a rack. The cake keeps, tightly wrapped, at room
  temperature for up to 3 days, in the refrigerator for up
  to 1 week and in the freezer for up to 3 months. If
  needed, bring to room temperature before serving.
  
  By: Genevieve Ko
  
  Yield: One 13" X 18" cake
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The shovel was a groundbreaking invention.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.