Texas Sheet Cake

Posted on September 2, 2008. Filed under: Cakes |

Texas Sheet Cake

Serves 24

Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate , chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder
Chocolate Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners’ sugar
1 tablespoon vanilla extract
1 cup toasted pecans , chopped

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

Timing is Everything

The key to perfectly moist Texas sheet cake is to let the warm icing soak into the hot cake. As soon as the cake comes out of the oven, pour the warm icing over the cake and use a spatula to spread the icing to the edges of the cake. This creates the signature fudgy layer between the icing and the cake.


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Black Forest Cake: Semi-Homemade

Posted on August 29, 2008. Filed under: Cakes |

Bake a devil’s food cake mix as directed in a 9×13-inch pan. When it’s done baking, remove the cake from the oven and use the end of a wooden spoon to poke some holes across the top. Mix together one can of cherry pie filling with 1 teaspoon of almond extract. Then, while the cake is still warm, pour the cherry mixture evenly over the top, allowing it to absorb.

Prepare one package of instant vanilla pudding as directed on the box. Mix the pudding with a thawed 8-ounce container of frozen whipped topping and 2 teaspoons of vanilla. Once the cake is cooled, frost with the pudding mixture and decorate with chocolate sprinkles if desired. Chill until ready to serve.

Source: Danielle Bean at Faith & Family Live (she got the recipe from her mom)

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Chocolate Cake

Posted on February 7, 2008. Filed under: Cakes |

3 c. flour
3 c. sugar
1 c. cocoa
3 tsp baking soda
1 1/2 tsp baking powder
3/4 c vegetable oil
3 eggs
1 1/2 c. milk
1 1/2 c. boiling water

Mix first 8 ingredients in large bowl. Then add boiling water and mix well. Bake at 375 degrees for 1 hour in greased/floured tube pan.

Source:  blessedmomof4 from Moms Menu

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Mish’s Coffee Cake

Posted on September 23, 2007. Filed under: Breakfast, Brunch, Cakes |

1 package yellow cake mix
1 small instant vanillia pudding
3/4 cup oil
3/4 cup water
4 eggs
1 tablespoon butter
1 teaspoon vanillia
1/4 cup sugar
1/4 cup brown sugar
1/2 cup nuts
4 teaspoon cinnamon

Mix ingredients together for 6-8 minutes on at a high speed. Grease bundt pan well. Layer cake in thirds with filling each layer. Bake 40-45 minutes at 350. Cool for 5-8 minutes before removing from the pan. Drizzle with glaze if desired.

Just a note: in my oven it took a bit longer for it to cook so you will need to check to make sure it cooks all the way.

Source: Family Corner What Did You Do Frugal Today forum

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….


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