Friday, April 22, 2011

Texas Sheet Cake--Cathy




So finally Mom makes an entry into her Christmas present! I tried before--I really did, but despite Caity's very careful, step-by-step instructions I couldn't get the photos to load. Erin helped me the other day, and so at long last here we are--my very first posting!!

This is a wonderful, lightly chocolate cake that is great for picnics, team dinners and potlucks--anytime you want to feed a crowd. Texas Sheet Cake has been around awhile, but this version from Robyn Schreiter is the best (and simplest) I've ever had. It made its debut at the 2003 Gingerbread House Party and is always a big hit wherever it's served up.


Cake:
2 cups sugar
2 cups flour
1 tsp. baking soda
1/4 tsp. salt (a bit more if using unsalted butter)
1 cup butter (2 sticks)
1 cup water
1/2 cup milk (forgot to put that in the photo)
4 Tbsp. dry cocoa (like Hershey's)
1 tsp. vanilla
2 eggs

Icing:
1/2 cup butter (1 stick)
4 Tbsp. cocoa
1/3 cup milk
4 cups powdered sugar (confectioner's)
1 tsp. vanilla
1/4 tsp. salt--if using unsalted butter (I always do) 





Preheat oven to 375 degrees. Grease and flour a large sheetcake pan (actually called a half-sheet size--11 X 17 X 1-inch). 


In a large bowl, combine the sugar, flour, baking soda and salt.


In a microwaveable dish, or in a saucepan (either one works fine), combine the butter, water, milk and cocoa and bring to a boil, whisking a bit when it gets hot.


Pour carefully into the dry mixture and beat until just blended--a few lumps are okay.


Add in vanilla and eggs; mix until just combined. Pour into prepared pan and bake for 20 minutes or until cake springs back when touched gently in the center and cake just barely starts to pull away from edges of pan. Cool just a bit while you make the icing.


For icing: In a saucepan or in the microwave, combine the butter, cocoa, milk, and salt if using. Add powdered sugar and vanilla and beat until smooth. Takes a little muscle! Looks like this at first:


But turns into this after a bit:


Pour onto hot cake, spreading gently with a knife. Forgot to take a photo until we were in the car. Please note Caity's Utah sweatshirt as she holds cake on her lap. Wait, I do believe we pay tuition at University of Portland...


Allow cake to cool, then cut into squares and try not to eat too many pieces before you take it to someone else's house. Might look a bit tacky. Also delicious for breakfast the next day with coffee. Not that I would know...


Yes, out of focus (we forgot to take a photo until it was starting to get dark), but moist and so delicious!

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Texas Sheet Cake

Cake:
2 cups sugar
2 cups flour
1 tsp. baking soda
1/4 tsp. salt (increase a bit if using unsalted butter)
1 cup butter (2 sticks)
1 cup water
1/2 cup milk
4 Tbsp. dry cocoa (like Hershey's)
1 tsp. vanilla
2 eggs


Preheat oven to 375 degrees. Grease and flour a large sheet-cake pan (11 X 17 X 1-inch).

In a large bowl, combine sugar, flour, baking soda and salt.

In a saucepan or in the microwave, combine the butter, water, milk and cocoa. Bring just to a boil and whisk to combine.

Pour carefully into the dry mix and beat until just blended--a few lumps are okay.

Pour into the prepared pan and bake for 20 minutes or until cake springs back when touched gently in the center and the cake just starts to pull away from the edges of the pan. Ice cake while it is still hot.

Icing:
1/2 cup butter (1 stick)
4 Tbsp. cocoa
1/3 cup milk
4 cups powdered sugar
1 tsp. vanilla
1/4 tsp. salt, optional (if using unsalted butter)

In a saucepan, or in the microwave, combine the butter, cocoa and milk. Add powdered sugar and vanilla and beat until smooth. Pour onto hot cake, spreading gently with a knife. Cool, then cut into squares. Yum.

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