Kathy's_Kitchen
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Texas Sheet Cake From Delightful Desserts Cookbook
- Thread starter Kathy's_Kitchen
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Discussion Overview
This thread centers around a request for the Texas Sheet Cake recipe from the Delightful Desserts cookbook, with participants sharing the recipe and expressing gratitude for the assistance provided.
Discussion Character
- Anecdotal
Main Points Raised
- One participant requests the Texas Sheet Cake recipe for a funeral meal, noting they do not have the cookbook.
- Another participant promptly offers to provide the recipe.
- A third participant shares the complete recipe, including ingredients and instructions for both the cake and frosting.
- Several participants express their thanks for the recipe and assistance.
- One participant mentions they are going to start baking after receiving the recipe.
Areas of Agreement / Disagreement
There is a clear agreement among participants in their willingness to help and share the recipe, with no disagreement noted.
Contextual Notes
The discussion takes place in a community setting where participants are sharing personal experiences related to baking and recipe sharing.
Who May Find This Useful
Participants in the consultant community who are looking for quick recipe solutions or support in baking for events may find this thread useful.
kcjodih
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kcjodih
Gold Member
- 3,391
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
- 529
kcjodih
Gold Member
- 3,391
Kathy's_Kitchen
Gold Member
- 529
kcjodih
Gold Member
- 3,391
Frequently Asked Questions
What is Texas Sheet Cake?
Texas Sheet Cake is a rich, chocolate cake that is baked in a large sheet pan, making it easy to serve a crowd. It is known for its moist texture and is typically topped with a chocolate frosting that is poured over the cake while it is still warm.
What ingredients are needed for the Texas Sheet Cake from the Delightful Desserts Cookbook?
The ingredients for the Texas Sheet Cake usually include all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, eggs, buttermilk, vegetable oil, and vanilla extract. The frosting typically requires butter, cocoa powder, powdered sugar, and milk.
How long does it take to prepare and bake the Texas Sheet Cake?
The preparation time for the Texas Sheet Cake is approximately 20 minutes, and the baking time is about 20-25 minutes. Overall, you can expect to have the cake ready to serve in about an hour.
Can I make any substitutions in the Texas Sheet Cake recipe?
Yes, you can make some substitutions. For example, if you don’t have buttermilk, you can use regular milk with a splash of vinegar or lemon juice to create a similar acidity. You can also substitute vegetable oil with melted butter or another neutral oil if desired.
How should I store leftovers of the Texas Sheet Cake?
Leftover Texas Sheet Cake should be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
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