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This was my MOM’s Favorite Chocololate Cake…fast and easyIt is basically the same as a texas sheet cake but she made it in a 9x 13 pan and didn't cook the frosting- just made it like buttercream frosting. |
Ingredients:
- 1 cup butter
- 1 cup water
- 1/4 cup cocoa
- 2 cups sugar
- 2 cups flour
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 teaspoon vanilla
- Frosting, below
- chopped pecans
Preparation:
Frosting
- 1/2 cup butter
- 1/4 cup cocoa
- 1/4 cup plus 2 tablespoons milk
- 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
- 1/2 teaspoon vanilla
Cake: Combine butter, water, and cocoa in
saucepan over medium heat; heat until butter melts. Add sugar, flour,
salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a
15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread
frosting over hot cake and sprinkle with chopped pecans.
For
frosting, combine butter, cocoa, and milk in a saucepan; bring to a
boil. Add remaining ingredients and mix well with electric mixer. Spread
over the hot sheet cake then sprinkle with chopped pecans.
White Texas Sheet Cake with Fudge frosting
1 cup butter, cubed 1
cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon almond extract (you can use vanilla extract if you prefer)
- 1/4 teaspoon baking soda
- FOR THE FROSTING:
- 1 cup Sugar
- ½ cups unsweetened Cocoa powder, Sifted
- ½ cups Milk
- 4 Tablespoons Butter, cut into cubes
- 2 Tablespoons Light Corn Syrup
- 4 cups Powdered Sugar, Sifted
- 2 teaspoons Vanilla ExtracT
Preheat oven to 375 Degrees
- In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
- NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn't want a thin cake. But its up to you.
- For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.
- Pour the frosting on top of the slightly cooled cake. It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool and the frosting to completely set before serving.
White Texas Sheet Cake
I had this at Laurie Oswalds this summer
Ingredients:
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- .
- Frosting
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 1 cup chopped pecans
Preparation:
In large saucepan, bring
butter and water to a boil. Remove from heat; stir in flour, sugar,
eggs, sour cream, almond extract, salt and baking soda until smooth.
Pour into a greased 15x10x1-inch jelly roll baking pan. Bake at 375° for
20-22 minutes or until cake tests done. Cool for 20 minutes.
Meanwhile,
prepare frosting. Sift confectioners' sugar into a separate bowl.
Combine butter and milk in saucepan. Bring to a boil. Remove from heat;
add sugar and extract and mix well. Stir in chopped pecans. Pour and
spread over warm cake.
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