TEXAS PEANUT BUTTER SHEET CAKE RECIPE RECIPES
WHITE TEXAS SHEET CAKE RECIPE: HOW TO MAKE IT
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Nutrition Facts : Calories 409 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 304mg sodium, CarbohydrateContent 58g carbohydrate (45g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CLASSIC TEXAS SHEET CAKE RECIPE - BETTYCROCKER.COM
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover’s dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it’s still hot—no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that’ll keep your cake moist and fresh tasting for as long as it lasts.
Provided by Bree Hester
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Nutrition Facts : Calories 460 , CarbohydrateContent 59 g, CholesterolContent 70 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 44 g, TransFatContent 1/2 g
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