Texas Sheet Cake - Great Grandmother's Recipe
This recipe is special to me. It is my great grandmother's and she passed away over a decade ago. It brings back a lot of memories of family gatherings. The one ingredient that sent this over the top...a little cinnamon! Enjoy!
CAKE INGREDIENTS
240 grams of flour (2 cups)
2 cups of white sugar
1 teaspoon baking soda
1 cup of Crisco (solid)
1/3 cup cocoa
1 cup water
½ cup of buttermilk
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
FROSTING INGREDIENTS
1 stick of butter
2 tablespoons cocoa
1 teaspoon vanilla
1/3 cup buttermilk
500 grams of powdered sugar (4 cups)
1/2 cup of chopped pecans
1. Preheat oven to 350 degrees.
2. Start making wet ingredients for cake batter. In a pot on the stove mix 1 cup of water, 1/3 cup of cocoa and 1 cup of Crisco. Bring to a boil then let cool for 15 minutes.
3. While that is cooling in a large bowl mix 2 cups of flour, 2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of vanilla, 2 eggs and ½ cup of buttermilk.
4. Once the cocoa has mixture has cooled enough pour it into large bowl and mix all ingredients until smooth.
5. Spray a sheet pan with non-stick spray and pour cake batter into sheet.
6. Bake in oven for 30-35 minutes. Check with toothpick.
7. When the cake has around 10 minutes left we can start making the frosting.
8. In pot on the stove bring to a boil 1 stick of butter 2 tablespoons of cocoa, 1/3 cup of buttermilk and 1 teaspoon of vanilla.
9. Add in 500 grams (around 4 cups) of powdered sugar. Stir on heat until smooth.
10. Add in ½ cup of pecans to icing.
11. Let cool for a few minutes while pulling the cake out of the oven.
12. Let cake sit for around 5 minutes.
13. Pour warm frosting over warm cake and top with more pecans if you’d like.
14. Let cool for around an hour.
15. Enjoy!
TEXAS SHEET CAKE, Chocolate Cake Recipe
TEXAS SHEET CAKE, Chocolate Cake Recipe
Today's Recipe:
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A TRADITIONAL TEXAS CAKE IN THE CAFETERIA AND SCHOOLS/OLD SCHOOL TEXAS VANILLA SHEET CAKE/SO SO EASY
OLD SCHOOL CAFETERIA STYLE TEXAS VANILLA SHEET CAKE
This cake really will bring you back to your childhood
We all had this in our cafeteria and schools
Its a very moist and fluffy cake and also easy to make
RECIPE FOR CAKE:
2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 1/2 cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup milk
Vanilla Buttercream Frosting:
1 cup unsalted butter
1/2 cup shortening*
6 cups powdered sugar
1/8 tsp salt
2 tsp vanilla extract
1 tbsp corn syrup (or honey)
4–6 tbsp water or milk
Pink, Peach and Ivory gel icing color
Sprinkles
Instructions:
1. Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and vanilla extract and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
9. Remove the cake from the oven and allow to cool.
10. To make the frosting, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and the salt and mix until smooth.
12. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.
13. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
14. Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.
15. Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days.
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AMAZING TEXAS SHEET CAKE ????!#homemade #baking #diy #cooking #amazing #blessed #yummyrecipe
AMAZING TEXAS SHEET CAKE ????!
Bake on 350 for 18-22 minutes
Ingredients
Dry
2 Cups of Flour
2 Cups of Sugar
3/4 Cups of Unsweetened Cocoa
2 Tsp of Baking Soda
1 Tsp of Salt
Wet
1 Cup of Buttermilk
1/2 Cup of Warm Water
1/2 Cup of Warm Coffee
2 Eggs
1/3 Cup of Vegetable Oil
1 Tsp of Vanilla Extract
Chocolate Pecan Frosting
1 Stick of Butter
1/4 Cup of Hershey’s Unsweetened Cocoa
1/2 Cup of Buttermilk
2 Tbsps of Coffee
1 Tsp of Vanilla Extract
1 Cup of Toasted Pecans
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How to Make a Texas Sheet Cake | Get Cookin' | Allrecipes.com
Watch Nicole McLaughlin make a versatile Texas sheet cake recipe that’s easy to decorate and inexpensive to make. Kids will choose it for their birthday cake over any other, and it always makes enough for a crowd. This cake is moist, delicious, and incredibly simple to make. Enjoy!
Get the recipe here:
#Recipe #Baking #Texas #SheetCake #Dessert #Food
00:00 Introduction
00:09 How To Combine Ingredients
00:27 How To Make Chocolate Element
00:57 How To Pour Batter / Baking Instructions
1:12 How To Make Frosting
2:23 How To Top Cake
2:53 Taste Test
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make a Texas Sheet Cake | Get Cookin' | Allrecipes.com
How to Make CHOCOLATE TEXAS SHEET CAKE {Recipe Video}
How to Make CHOCOLATE TEXAS SHEET CAKE I The Best Cake Recipes
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Chocolate Texas Sheet Cake with buttery cocoa frosting that melts in your mouth. This is the ultimate chocolate cake that is easy to take to potlucks. Perfect served with a scoop of ice cream! CUSTOMIZE
TEXAS SHEET CAKE RECIPE
Nothing says tradition like Texas Sheet Cake. I’m not exactly clear as to why this is called “Texas” sheet cake when it is really just a chocolate sheet cake. Some sources say it’s because the cake is “big as Texas”. Others note that it is a traditional southern cake, passed down from generation to generation. Whatever the official name or where it came from, this homemade sheet cake is delicious!
EASY CHOCOLATE SHEET CAKE
If you’re nervous about making from-scratch cakes, this is a good recipe to start with. You’ll find it easy to melt the butter, water and cocoa powder together to make a creamy chocolate sauce. From that point, just add the dry ingredients, then add in the eggs and sour cream, which is going to make this cake very moist.
FROSTING FOR SHEET CAKE
It’s important to make this easy chocolate frosting while the cake is baking. One thing I love about Texas sheet cake is how the frosting “soaks” into the cake, making it extra moist. This happens because you frost the cake as soon as it comes out of the oven. Pour the frosting on and allow it to settle and “melt” into the cake. This is what gives the sheet cake such a shiny, smooth look.
For the Cake:
1 cup butter (2 sticks)
1 cup hot water
4 tablespoons cocoa powder
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
1/2 cup sour cream
1 teaspoon baking soda
For the Frosting:
1/2 cup butter (1 stick)
4 tablespoons cocoa powder
6 tablespoons milk
1 pound powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (for topping)
Instructions
For the Cake:
Preheat the oven to 400 degrees.
Grease the bottom and sides of a 17x11 cookie sheet pan.
In a saucepan, mix the butter, water and cocoa powder. Bring to a low boil.
Pour the chocolate mixture into a large bowl. Set aside.
In a small bowl, mix together the sugar, flour and salt.
Gradually add the dry mixture to the chocolate and mix well.
Add the eggs and mix well.
Add the sour cream and baking soda. Mix well.
Pour into the greased cookie sheet and bake for 20 minutes.
For the Frosting:
*Plan to make the frosting about 15 minutes before the cake is done. The cake should be frosted while it is warm.
Melt the butter in a saucepan over medium low heat.
Add the cocoa powder and milk. Heat just until the mixture starts to bubble. Remove from the heat.
Using a hand mixer, gradually beat in the powdered sugar and vanilla until completely blended.
Spread the frosting on the cake as soon as it is out of the oven.
Allow the cake to cool completely.
Store any leftovers in an airtight container.
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