Photography is a great way to share our lives, so I am submitting my 3rd and final entry to the B&W Photo Contest hosted by @daveks! 

This week's theme is something we all know and love and enjoy sharing as well - FOOD!!! It's judged by the one and only @everlove, a true artist & food master and all around wonderful woman who I'm sure will be a fair and honorable judge because that's just her character. 

I think I have a great entry here, because I'll also share the recipe! This is my Grandma's Texas Sheet Cake:

My grandma used to make this chocolate sugar bomb at least once a month, so it is one of my family's favorite recipes. I made this beauty with my dad over Christmas, because cooking and sharing food are sweet ways to connect even with loved ones who are no longer with us like my dear little ol' granny.

For those unfamiliar with Texas Sheet Cake, it is a traditional dessert from the southern USA that is a something of a fudge-brownie-cake hybrid. The thin, chocolatey cakey wonderfulness part is baked in a sheet pan (hence the name) and is iced with a sugary cooked frosting while the cake is still warm so it melts in a little bit. As it cools, it forms a nice, almost crunchy layer on top, almost like a soft creme brûlée crust. 

Chopped Texas pecans (hence the other part of the name) are classically stirred into the icing before it's applied to the cake, but sometimes I don't like nuts in every single bite. I like to arrange pecan halves and pieces on top instead, because #1 I can make a pretty pattern and #2 it's easy to choose a bite with or without nuts that way. 

The "official" (whatever that means) name is Texas Sheet Cake, but in my family we also call it "A Slice of Diabetes" - you can try reducing the sugar if you want, because it is seriously sweet. Have fun! 

GRANDMA'S TEXAS SHEET CAKE

Ingredients:

For the cake -

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (optional)
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 eggs
• 1 cup butter
• 1 cup water
• 5-6 tablespoons unsweetened cocoa powder

For the icing -

• 1/4 cup + 2 tablespoons milk
• 5-6 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup pecans or walnuts

Method:

For cake -

1. Grease and flour a sheet pan AKA cookie sheet AKA 10 X 15 X 1 inch pan. Preheat oven to 350F.

2. Combine the flour, sugar, baking soda, salt, and cinnamon if you like it.

3.  Beat in sour cream and eggs, then set aside.  

4. Melt the butter in a saucepan. Add water and 5-6 tablespoons cocoa, then bring to a boil.

5. Let it cool a little before beating into the flour mix.

6. Pour batter into prepared pan, and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

For icing -

1. Combine milk, cocoa, and butter in a saucepan and bring to a boil. 

2. Remove from heat and whisk in powdered sugar and vanilla. Fold in chopped nuts if you want them in the icing.

3. Pour over warm cake.

4. If you prefer a beautiful pattern of pecans on top, arrange them before the icing cools completely.

Serve with a scoop of vanilla ice cream or dollop of whipped cream to cut the sweetness 😂

💛 Sara!