Texas Sheet Cake

There's just something so satisfying about Texas Sheet Cake!  Anything chocolate is good in my book!

So here's "Texas Flood" by Stevie Ray Vaughan and Double Trouble.

TEXAS SHEET CAKE—HALF-SIZE

2 tablespoons cocoa               

½ cup water

½ cup butter

1 cup flour                             

1 cup granulated sugar                                   

¼ cup buttermilk

½ teaspoon baking soda

1 egg

½ teaspoon vanilla                 

1. Put cocoa in a saucepan.  Add water.  With a fork, eliminate lumps.  Add butter.
2. Over medium heat, bring to boil then remove from heat.  Allow mixture to cool for 2 minutes.
3. Combine flour and sugar in a large bowl.
4. Pour cocoa mixture over flour mixture.  Using electric mixer, combine together.
5. Add buttermilk, baking soda, eggs, and vanilla.  Blend until smooth.
6. Pour into a greased 9x13-inch baking pan.  Bake at 350 degrees for 14-17 minutes until edges start to pull away from sides of pan. 

GLAZE

2 tablespoons cocoa

¼ cup butter

3 tablespoons milk

½ teaspoon vanilla     

2 ¼ cups powdered sugar

1. Combine cocoa with ¼ cup powdered sugar.  Put in saucepan.  Add milk and butter.
2. Bring to boil over medium heat; stirring often.  Remove from heat.
3. Put 2 cups powdered sugar in a mixing bowl.  Pour cocoa mixture over sugar.  Add vanilla.  With electric mixer, whip until smooth.
4. Spread warm over warm cake.

Double Chocolate and Double Trouble

These cookies are one of my favorites!  Honestly, they are amazing!

The "double" comes from semi-sweet and white chocolate pieces.  And double is better, huh?!

So here is Stevie Ray Vaughan and Double Trouble in their classic "Texas Flood."  I love this song!



DOUBLE CHOCOLATE CHIP COOKIES
Adapted from a recipe in Mary Engelbreit's Cookies Cookbook

2 1/4 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1 cup butter
1 cup sugar
2/3 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
1 1/3 cups semi-sweet chocolate chips
4 ounces white chocolate, cut into pieces
1 cup slivered almonds, chopped

In a medium bowl hand mix the flour, cocoa, baking soda, and salt.  Set aside.

In a large bowl cream butter and sugars with an electric mixer until fluffy.  Mix in the eggs and vanilla.

Add the flour mixture to the butter mixture on low speed.  Once combined, hand mix the chocolate chips, white chocolate pieces, and almonds.

Cover with plastic wrap and refrigerate for at least an hour.

Take dough out of fridge and let stand for 10 minutes at room temperature.

Roll out 1 1/2 inch balls of dough and place 2 inches apart on parchment lined trays.

Bake for 10 to 12 minutes.  Let cookies remain on baking sheets for 3 minutes after removal from oven.  Then put cookies on a wire rack to cool completely.