COZY Cakes

LAYER UP THESE DESSERTS LIKE YOUR COMFIEST SWEATER.

- 

TEXAS SHEET CAKE

SERVES 15

1 HR 50 MIN

CAKE

Cooking spray

2 cups (240 g.) all-purpose flour

1 1/2 cups (300 g.) granulated sugar

1/2 cup (107 g.) packed light brown sugar

1 tsp. baking soda

1/4 tsp. kosher salt

1 cup (2 sticks) unsalted butter, cubed

1/4 cup (21 g.) unsweetened cocoa powder

2 large eggs

1/2 cup sour cream

1 tsp. pure vanilla extract

FROSTING

1/2 cup (1 stick) unsalted butter, cubed

1/3 cup whole milk

1/4 cup (21 g.) unsweetened cocoa powder

3 cups (339 g.) confectioners' sugar

1 tsp. pure vanilla extract

Pinch of kosher salt

1/2 cup (53 g.) toasted pecans,

1. Cake: Arrange a rack in center of oven; preheat to 350°. Grease a 15" x 10" jelly roll pan with cooking spray. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, and salt.

2. In a medium saucepan over medium heat, cook butter, cocoa powder, and 1 cup water, stirring frequently, until butter is melted and mixture comes to a boil. Remove from heat.

3. Pour butter mixture into dry ingredients and stir until combined. Add eggs, sour cream, and vanilla and stir until incorporated. Pour batter into prepared pan; spread in an even layer.

4. Bake cake until a tester inserted into the center comes out clean, 20 to 25 minutes.

5. Frosting: Meanwhile, in a clean medium saucepan over medium heat, bring butter, milk, and cocoa powder to a simmer. Remove from heat and whisk in confectioners' sugar, vanilla, and salt until smooth. Stir in pecans.

6. Pour frosting over cake while cake is still hot, then top with more pecans. Let cool completely, about 1 hour.

-LAUREN MIYASHIRO