Texas Sheet Cake was one of my favorite desserts growing up. Watch this short video where I explain why… or skip right on down for the best little dessert ever! ~Rachel
Start by melting 1 cup butter in a small saucepan and stirring it with 1/4 cup cocoa powder and 1 cup water over medium-high heat. Bring to a boil and then remove from the heat.
Dry Ingredients: In a large bowl, combine the flour, brown sugar, baking soda, cinnamon and salt.
Wet Ingredients: Add the eggs, and 1/3 cup sweetened condensed milk (reserving the rest of the can for the glaze) to a separate bowl and whisk together. Slowly stream in the melted chocolate butter mixture from earlier, while you whisk.
Pour the wet ingredients into the bowl of dry ingredients and stir until well combined and incorporated. Next grease an 15×10 jelly roll baking sheet with butter.
Pour the batter into the prepared pan and spread it out evenly with a spatula, making sure to reach all sides completely.
Bake in a 350 degree F oven for about 15 to 20 minutes or until the top springs back lightly and a toothpick inserted in the middle and come out clean. Remove it from the oven and allow to cool down slightly. In the meantime, make the glaze! In a small sauce pot add the the butter, cocoa powder and condensed milk and allow to melt, stir in the powdered sugar and cook until combined and glaze like. Remove from heat.
Place the peanuts (or pecans, or almonds, if you prefer) in a small sandwich bag and crush with the back of a skillet or a meat mallet or a pepper grinder, anything you can find.
Add the crushed peanuts to the glaze and stir. Quickly pour the glaze over the cake and spread it out evenly (or as best you can).
Allow the glaze to set before cutting into the cake.
Top with a big scoop of vanilla ice cream and enjoy! xo, Rachel
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