Pork Rind Texas Sheet Cake
Recipe Tags:
dessert, chocolate
Prep Time:
40 minutes
Serves:
12
Combine the rich, chocolatey goodness of a classic sheet cake with the crunch of pork rinds, creating a dessert with flavor the size of Texas!
Ingredients
- Pork Rind Texas Sheet Cake
Cake:
• 2 cups All-purpose flour
• 2 cups Granulated sugar
• A pinch of Kosher salt
• 1 cup Unsalted butter
• 1 cup Water
• 1/4 cup Natural unsweetened cocoa powder
• 1/2 cup Buttermilk
• 2 Eggs
• 2 tsp. Vanilla extract
• 1/2 tsp. Baking soda
Frosting:
• 3/4 cup Unsalted butter
• 5 Tbsp. Natural cocoa powder
• 1/2 cup Milk
• 1 tsp. Vanilla extract
• A pinch of Kosher salt
• 3 cups Powdered sugar, sifted
• 1/2 cup Pecans, chopped
• 1/2 cup Southern Recipe pork rinds, crushed
Preparation
1. Preheat the oven to 350 °F. Spray or butter a half-sheet pan (13x18 inches) and line the bottom with parchment paper.
2. Combine the dry ingredients.
3. Whisk the flour, sugar, and salt together in a large mixing bowl.
4. In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat.
5. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
6. Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes.
8. To make the frosting, combine the butter, cocoa, and milk together in a saucepan and bring to a boil. Remove from the heat and stir in the salt and vanilla. Beat in the powdered sugar with an electric mixer or by hand.
Recipe Category:
dessert