Southern Living Texas Sheet Cake Recipes
TEXAS SHEET CAKE
This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.
Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.
TEXAS TORNADO CAKE
This recipe is quick and easy, and can be made with ingredients at hand. Serve it to those guests who strike unexpectedly.
Provided by Ann Hammock
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
- Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
- Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
- Bake for 40 minutes, or until done.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 37.8 g, Cholesterol 20.7 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 150.6 mg, Sugar 19.9 g
BLONDE TEXAS SHEET CAKE
Make and share this Blonde Texas Sheet Cake recipe from Food.com.
Provided by FloridaGrl
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan.
- Bake at 350°F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
- FROSTING:.
- Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
- Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
- Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.
Nutrition Facts : Calories 6327.6, Fat 292.1, SaturatedFat 114.5, Cholesterol 421.2, Sodium 5484.2, Carbohydrate 896.3, Fiber 15.2, Sugar 755.9, Protein 61.9
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- Preheat the oven to 325°F. Spray a 15 x 10 x 1 inch jelly roll pan with baking spray. Set aside. Spread pecans on another baking sheet in a single layer. Toast for 6-8 minutes or until fragrant. Set aside.
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- Prepare the Rich Fudge Icing: Cook butter and cocoa in a medium saucepan over medium-low, whisking often, until butter melts and mixture is smooth, about 1 minute. Reduce heat to low; whisk in cola and milk until blended. Gradually add powdered sugar, whisking constantly until blended. Whisk in vanilla.
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