Kathy's_Kitchen
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Texas Sheet Cake From Delightful Desserts Cookbook
- Thread starter Kathy's_Kitchen
- Start date
kcjodih
Gold Member
- 3,408
kcjodih
Gold Member
- 3,408
Here you go! 
Texas Sheet Cake
(Delightful Desserts...pg 120)
Cake
2 cups flour
2 cups sugar
1 cup water
1/2 cup vegetable oil spread (70% fat)
1/4 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Frosting
5 Tbls fat-free (skim) milk
1/4 cup unsweetened cocoa powder
2 Tbls vegetable oil spread (70% fat)
3 cups powdered sugar
1 tsp vanilla
1. Preheat oven to 350F. Spray Stoneware Bar Pan with nonstick cooking spray. For cake, combine flour and sugar in Small Batter Bowl; set aside. In Medium (3 qt) Saucepan, heat water, vegetable oil spread and cocoa powder over medium heat; bring to a boil, stirring occasionally. Using Nylon Spiral Whisk, stir in flour mixture. Add eggs, buttermilk, baking soda, vanilla and salt; mix well. Pour into pan.
2. Bake 22-25 minutes or until Cake Tester inserted in center comes out clean. Remove from oven to Nonstick Cooling Rack. Cool 10 minutes before frosting.
3. For frosting, place milk, cocoa powder and vegetable oil spread in Large Micro-Cooker. Microwave on HIGH 45 seconds or until spread is melted; whisk until smooth. Add powdered sugar and vanilla; whisk until smooth. Spread over warm cake using Large Spreader. Cool completely. Cut into squares. Store in tightly covered container in refrigerator.
Makes 24 squares.
Variation: Tex-Mex Sheet Cake: Add 1 teaspoon Pantry Korintje Cinnamon (or ground cinnamon) to the flour-sugar mixture. Proceed as recipe directs.
Texas Sheet Cake
(Delightful Desserts...pg 120)
Cake
2 cups flour
2 cups sugar
1 cup water
1/2 cup vegetable oil spread (70% fat)
1/4 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Frosting
5 Tbls fat-free (skim) milk
1/4 cup unsweetened cocoa powder
2 Tbls vegetable oil spread (70% fat)
3 cups powdered sugar
1 tsp vanilla
1. Preheat oven to 350F. Spray Stoneware Bar Pan with nonstick cooking spray. For cake, combine flour and sugar in Small Batter Bowl; set aside. In Medium (3 qt) Saucepan, heat water, vegetable oil spread and cocoa powder over medium heat; bring to a boil, stirring occasionally. Using Nylon Spiral Whisk, stir in flour mixture. Add eggs, buttermilk, baking soda, vanilla and salt; mix well. Pour into pan.
2. Bake 22-25 minutes or until Cake Tester inserted in center comes out clean. Remove from oven to Nonstick Cooling Rack. Cool 10 minutes before frosting.
3. For frosting, place milk, cocoa powder and vegetable oil spread in Large Micro-Cooker. Microwave on HIGH 45 seconds or until spread is melted; whisk until smooth. Add powdered sugar and vanilla; whisk until smooth. Spread over warm cake using Large Spreader. Cool completely. Cut into squares. Store in tightly covered container in refrigerator.
Makes 24 squares.
Variation: Tex-Mex Sheet Cake: Add 1 teaspoon Pantry Korintje Cinnamon (or ground cinnamon) to the flour-sugar mixture. Proceed as recipe directs.
Kathy's_Kitchen
Gold Member
- 541
kcjodih
Gold Member
- 3,408
Kathy's_Kitchen
Gold Member
- 541
kcjodih
Gold Member
- 3,408
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