Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Chocolate Sybil Cake

I don’t know who Sybil is, but she gave Paula Deen a fantastic recipe for Texas Sheet Cake. It is easier to make than another version I’ve made, yet tastes the same, if not better. I halved this recipe, and baked it in an 8×8 square pan, but I have posted the full recipe below. It is rare that I take a bite of something and have a food orgasm, and this cake definitely did that for me. I gobbled one of these slices so fast that I didn’t realize I had eaten it all. It is so rich that I paired it with (skim) milk instead of vanilla ice cream, but if you have the stomach for it, go for the gold!

Since I didn’t have any chocolate syrup at home, I made it myself using Alton Brown’s recipe (posted below). It was easy to put together and gives you more than enough to make at least half of this cake. I have so much syrup left now that I can use the rest either for another one of these cakes or for chocolate shakes, ice cream, or chocolate milk.

Because my mom is in town, I won’t be as active on my blog or visiting other blogs as much I usually do. I hope you all are enjoying your summer and that all the Canadians and USicans 🙂 enjoyed their national holidays!

 I will be posting the winner of the giveaway soon. 

Cocoa Syrup
Adapted from Alton Brown

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa (I used Guittard’s Cocoa Rouge Dutch-Process Powder)
1/4 tsp kosher salt
2 Tbsp light corn syrup
1 Tbsp vanilla extract

In a medium pot, bring water and sugar to a boil and whisk in cocoa, salt, and corn syrup.

Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Remove from heat, and add the vanilla extract. Strain and cool to room temperature. Pour into squeeze bottles or an easy-access container.

Other Uses: Squeeze into cold milk and stir for delicious chocolate milk, or serve on your favorite ice cream.

Chocolate Sybil Cake
Halved and adapted from Paula Deen’s friend

1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 tsp pure vanilla extract
16 oz (2 cups) of chocolate syrup (recipe above)

1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 tsp pure vanilla extract
1/2 cup chopped pecans or walnuts (I omitted)

Prepare cocoa syrup first, and allow it to cool while making cake.

Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.

Cake: Using an electric or stand mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift or whisk flour, baking powder, and salt together in another bowl. Add to creamed mixture while continuing to beat. Add vanilla and chocolate syrup to batter and mix well.

Pour into prepared pan, and bake for 25-30 minutes. Just before cake is done, prepare frosting.


Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat, and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat, and stir in vanilla and nuts (if using). Pour over warm/hot cake.

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James

0 thoughts on “Chocolate Sybil Cake”

  • I had never thought of making my own chocolate syrup. It looks so easy and fabulous, especially with that great cocoa. Muy feliz que compartido este.

  • I've never made a Texas Sheet Cake but I imagine it would be able to feed a crowd! Paula Deen has some great recipes…and they all look rich! Yours looks so decadent! Hope you have a nice break!

  • Memória, this looks unbelievably GOOD!! I love how you made your own chocolate syrup. The store bought stuff always tastes like medicine to me.

  • This looks amazing! I've been interested in making a chocolate sheet cake for a while. Maybe I should try this one first. Thanks for sharing this and the chocolate syrup recipe!

  • Hi, Memoria

    It seems weird commenting on your blog since I am here in the same space with you right now so I will simply repeat what I told you the first time: This sheetcake looks moist and coupled with your own homemade chocolate syrup, well, I bet it tasted fantastic! I only wish I had gotten here sooner so I could have tried a slice or two in person. Oh, well, you promised me that you would make another one for me to try. I'm waiting . . .

  • Mem, have you noticed that I am generally drawn into commenting on your chocolate creations. 😉 We made chocolate syrup (Fanny Farmer, of course) without the yucky corn syrup (you know how anti-processed foods I am). We used chocolate blocks/chips and full rich yummy CREAM! Do you think that that type of chocolate syrup would work in this cake? Happy to see that you are spreading another fine Texas tradition!

  • OH MY GOODNESS! This put a tremendous smile on my face. Have you tried the pioneer woman's sheet cake? I was thinking of giving that one a try.

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  • I made this today only adjustment was I use 1/2 C of sugar in the frosting per suggestions on Paula Deen's link. I also made the Pioneer Womens sheet cake at the same time. By far Paula's one!! I did keep the nuts and highly recommend 1/2 C of sugar in the frosting instead of the full Cup, otherwise it would have been WAY to sweet!

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