Y’all…it’s time to get busy baking Southern style! I’ve told you before, I don’t really say y’all when I talk. But I LOVE to type it. It’s just so cute…and Southern! And I do live in South Florida. Even though I don’t think Florida is considered a part of the South.
Anyway, we can finish that discussion another day. Let’s talk chocolate! Chocolate has been on my mind a lot lately. A lot more than normally. Did you see my last post where I did a LIGHT chocolate dessert with delicious Chobani Greek Yogurt?
I had so much fun coming up with my last recipe. I eat Chobani Greek Yogurt every day! Yes, every day! It is my little indulgence at the end of a long day. I drizzle it with honey and a little bit of granola. That is my secret to avoiding finishing off all the sweets I bake!
This is the Chobani mitt that all the yogurt challenge participants signed. I am about to send it back to Chobani. I wish I could keep it.
This has lots of butter. Buckets of butter. This cake is moist. It is addictive. You will be happy you made it in a sheet pan because everyone will want a slice or two when they see you’ve made a Texas Sheet Cake. A Totally Rad Texas Sheet Cake!
Here’s the other best part…the recipe!!
Totally Rad Texas Sheet Cake
2 cups sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten6 ounce container of Chobani Honey Greek Yogurt
3 tablespoons sour cream
2 sticks regular butter (if you have unsalted, that is fine too!)
¼ cup unsweetened cocoa
1 cup water
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 oz) package powdered sugar
1 tsp vanilla extract
Stir together first 3 ingredients in a medium saucepan over medium heat. Cook, stirring constantly, 2 minutes or until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.