Twisted Texas Sheet Cake & Coke de Mexico

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Tis’ the Season.  Holiday parties and festivities abound.  I’m feeling jolly, merry, celebratory and joyful; so decided to throw an impromptu “girls” holiday party for my new N.C. friends.  Nothing like throwing together a last minute shindig! I wanted my table to be colorful and festive – not traditional.  I chose a Tex-Mex fiesta theme, using colorful napkins, a piñata, a beautiful Mexican inspired throw given to me by my daughter LuLu after a Spanish immersion stint in Cuernavaca, confetti, Mexican Coke place cards, and a Twisted Texas Sheet Cake.

I enjoy preparing and serving delicious foods to my friends and family all year long but especially during the holidays.  Days are set aside for baking in anticipation of gifting the cookies, cakes and breads coming out of the oven.  For this get together I needed to keep it simple. Making the Twisted Texas Sheet Cake would easily serve my guests a taste of Texas and Mexico; you see, I used Coke de Mexico in my recipe.  Coke de Mexico can be found in glass bottles, 24 to a pack at Sam’s Club. Coca-Cola made with pure cane sugar – NO high fructose corn syrup in these Coca-Colas!  Purchasing the 24 pack would allow me to bake with the Coca-Cola, serve it, decorate with it and have a few left over; these are my hubby’s favorite sodas!  Before I move on to how I decorated and the cake recipe I want to share the special price of $3.98 for Coca-Cola 4-packs and 2-liter bottles at Sam’s Club during the holiday season.  Time to stock up!

I kept this gathering informal but wanted my guests to get to know each other so I made place cards, I know it’s awful, and it feels uncomfortable at times, but what better way to get to know a stranger!  Here is how I did it:

Gather: colorful yarn, kraft paper stock, hole punch, markers, ruler and scissors. Using the ruler, measure equal sized place cards from the craft paper. Fold them in half and punch a hole in a top corner with the punch. Using the markers write a greeting on the front and a name on the inside. Wrap a length of yarn around the top or bottom of the Coke bottle, insert one end of yarn in the hole and tie with a knot or bow.

Such an easy way to make fun and festive “place cards” for your guests – I thought it an ideal place card since the Cokes are from Mexico and I used Coca-Cola in the cake recipe – which is coming up next. The “twist” to the traditional Texas Sheet Cake recipe comes from using Coca-Cola in place of water and Mexican cocoa which is Dutch process cocoa mixed with cinnamon and vanilla powder.  This is the most moist and chocolately cake with frosting reminiscent of fudge. The only time I eat fudge is during the holidays and this cake with it’s fudgy frosting was a hit at the party!  Beware – it makes a large pan – enough to feed a holiday crowd!  You can order Coca-Cola online and pick it up at your local Sam’s Club – leaving you more time to share holiday joy!

Twisted Texas Sheet Cake – easier than it looks!

Assemble ingredients and measure out for quick and easy prep. Melt butter and add cocoa – boil for 30 seconds. Add Coca-Cola to pan. Sift together dry ingredients. Add warm cocoa mixture to dry ingredients.

Whisk together eggs, buttermilk and vanilla. Using a spatula blend buttermilk mixture into the batter. Pour batter into prepared pan.

While the cake is baking prepare frosting – YUM!

Melt butter in saucepan, stir in cocoa and boil for 30 seconds. Whisk in milk and vanilla. Add confectioners sugar one cup at a time, whisking well after each addition. Remove cake from oven and immediately pour frosting over cake. Sprinkle with pecans.

Coke de Mexico found on the soda aisle at Sam’s Club.

Twisted Texas Sheet Cake

Print Recipe

Ingredients

• Cake:

• 15 x10x2″ baking pan greased

• 1 cup unsalted butter

• 1/2 cup Mexican Cocoa

• 3 tablespoons canola oil

• 1 cup Coca-Cola

• 2 cups all-purpose flour

• 2 cups sugar

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 2 eggs

• 1/2 cup buttermilk

• 2 teaspoon Mexican Vanilla

• Frosting:

• 1/2 cup unsalted butter

• 1/4 cup Mexican cocoa

• 1/3 cup whole milk

• 2 teaspoons Mexican Vanilla

• 3 cups sifted confectioners sugar

• 3/4 cup toasted pecans

Method

1. Center an oven rack and preheat to 350*F.

2. Cake:

3. Melt butter in a large saucepan over medium heat.

4. Whisk in the cocoa.

5. Add the oil and Coke and bring to a rolling boil for 30 seconds.

6. Remove pan from heat and set aside to cool slightly.

7. Sift together the flour, sugar, baking soda, and salt in a large bowl.

8. Whisk the ingredients by hand to ensure they are well mixed.

9. Pour the warm cocoa mixture into the dry ingredients and whisk just until combined.

10. In a small bowl, whisk together the eggs, buttermilk, and vanilla.

11. Using a rubber spatula, stir the buttermilk mixture into the batter.

12. Pour the batter into the greased pan and place in oven.

13. Bake until the top is firm and a skewer inserted in the middle of the cake comes out with moist drums, 32- 35 minutes.

14. While the cake is in the oven – make the frosting.

15. Melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring to a rolling boil for 30 seconds.

16. Remove from heat and whisk in the milk and vanilla.

17. Add the confectioners sugar one cup at a time while whisking continuously.

18. Immediately after the cake come out of the oven, pour the frosting over the hot cake and sprinkle with the nuts.

19. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting.

20. Allow to cool thoroughly before cutting into squares.

21. This cake keeps for 5 days, well wrapped and stored at room temperature.