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Texas Sheet Cake
For the Cake:
2
C Sugar
2
¼
1
C All−purpose flour
C Cocoa
t Baking soda
1
t Cinnamon
½
½
½
1
C Butter (1 stick), melted
C Buttermilk
C Canola or other vegetable oil
C Water
2
1
Eggs, lightly beaten
t Vanilla extract
Preheat oven to 400°F. Grease and flour a 13 x 9 x 2−inch baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon, and
set aside. Stir together the remaining ingredients.
Mix the wet ingredients with the dry ingredients, stirring until you have a
smooth, rather thin batter.
Pour into your prepared pan, and bake at 400°F for 30−35 minutes, or
until a toothpick comes out clean.
While the cake is baking, prepare the frosting.
For the Frosting:
¼
¼
½
1
C Plus 2 tablespoons Milk (whole, 2%, skim − doesn't matter)
C Cocoa
C Butter
pound Confectioner's sugar, sifted (about 4 cups)
t Vanilla extract
1
1
C Chopped pecans
Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter
and, over medium heat, stir until the butter melts.
Remove from heat and gradually stir in the sugar and vanilla until
smooth. Add the pecans.
When the cake is just out of the oven, spread the frosting evenly on the
Texas Sheet Cake
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