Texas Pan Cake

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 661, total fat 40 G., saturated fats 19 G., proteins 6 G., carbohydrates 74 G., fiber 3 G., cholesterol 109 mg, sodium 232 mg, sugar 55 G.

This cake is a chocolate lover's dream! The delicate, moist chocolate layer is topped with a warm chocolate glaze and chopped nuts. It's quick and easy to make. This large cake is baked on a baking sheet and is perfect for family celebrations. Cut it into squares of the desired size depending on the number of guests.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

220 g butter + extra for greasing the baking sheet
2 cups premium flour
1 and 3/4 cups granulated sugar
1 teaspoon of baking soda
0.5 tsp baking powder
0.5 tsp salt
0.5 cup sour cream
2 tsp natural vanilla extract
2 large eggs
1/4 cup unsweetened cocoa powder
Special equipment: baking tray measuring 37×25×1 cm.

Glaze

1.5 cups chopped walnuts
165 g butter
A pinch of coarse salt
2 tablespoons unsweetened cocoa powder
0.5 tsp natural vanilla extract
2.5 cups powdered sugar
1/3 cup whole milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, walnuts, cocoa

Cooking the dish according to the recipe:

Preheat oven to 175°C; grease the bottom and sides of a baking sheet.
Cake:

In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl or large liquid measuring cup, whisk together the sour cream, vanilla, and eggs until smooth. Set aside.

Meanwhile, place the butter, cocoa powder, and 1 cup of water in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
Pour the melted butter into the flour mixture and stir until smooth. Add the sour cream mixture in 2 additions until smooth. Pour the batter onto the prepared baking sheet and spread it into an even layer.
Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack and let cool slightly on the baking sheet.
Glaze:

In a medium saucepan, combine the nuts, butter, and salt over medium heat. Cook until the butter is melted and the nuts are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from heat. Stir in the powdered sugar in two additions, alternating with the milk and mixing well after each addition.
Immediately pour the warm glaze over the warm cake and spread it carefully to cover. Let the cake cool completely before slicing.