HOW BIG IS A SHEET CAKE RECIPES
TEXAS SHEET CAKE V - ALLRECIPES
I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
Provided by Carolyn Herbert
Categories Sheet Cake
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 10x15-inch jellyroll pan
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Nutrition Facts : Calories 256.4 calories, CarbohydrateContent 35.8 g, CholesterolContent 36.3 mg, FatContent 12.5 g, FiberContent 1 g, ProteinContent 2.4 g, SaturatedFatContent 6.4 g, SodiumContent 145.4 mg, SugarContent 28.2 g
TEXAS SHEET CAKE RECIPE | MYRECIPES
This class Texas sheet cake recipe features a homemade chocolate cake layer topped with chocolate frosting and chopped toasted pecans. Its rectangular shape makes this cake perfect for serving to a crowd.
Provided by Maureen Callahan
Yield 20 servings (serving size: 1 slice)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°.
- Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
- Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
- Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.
Nutrition Facts : Calories 298 calories, CarbohydrateContent 49.8 g, CholesterolContent 44 mg, FatContent 10 g, FiberContent 0.5 g, ProteinContent 3.1 g, SaturatedFatContent 5.5 g, SodiumContent 188 mg
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