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| TEXAS SHEET CAKE | |
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2 c. flour 2 c. sugar 1/2 tsp. salt 2 sticks butter 1 c. water 3 tbsp. cocoa 2 eggs, beaten 1 tsp. baking soda 1/2 c. buttermilk 1 tsp. vanilla Sift together flour, sugar, and salt. In a saucepan, put butter, water, and cocoa. Bring to a boil and pour over the flour and sugar mixture. In another bowl, mix eggs, baking soda, buttermilk and vanilla. Add to above mixture and mix well. Bake in a greased and floured shallow pan, 15 1/2 x 10 1/2 x 1 inch. Bake 20 minutes at 350°F. CHOCOLATE ICING FOR TEXAS SHEET CAKE: 1 stick butter 3 tbsp. cocoa 6 tbsp. milk 1 (1 lb.) box powdered sugar 1 c. nuts, chopped 1 tsp. vanilla Start icing the last 5 minutes cake is baking. Mix butter, cocoa and milk in saucepan. Heat over low heat. Do not boil. Remove from heat and add sugar, nuts, and vanilla. Mix well. Frost cake as soon as removed from oven. Makes 24 servings or 48 party size squares. | |
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recipe reviews #24615
Marie rogers says:
my cake was a little dry. any ideas
#24645
Cooks.com replies:
Hi Marie,
Make sure you use level measurements (level the top with the back of a knife) when measuring flour. Be sure to use the correct measuring cups intended for dry ingredients, and use liquid measuring cups for liquid ingredients (like Pyrex cups). Measure liquids at eye level.
When a recipe calls for sifted flour, sift the flour first, measure, then sift again with the other dry ingredients.
If you didn't sift the flour first, it would mean that you added more flour than you should have, which would cause the ratio of flour to liquids to be unbalanced (this can cause dryness in baked goods).
Also, check your oven temperature with a separate thermometer to be sure it isn't hotter than indicated on the dial setting. Check cakes about 10 minutes before you expect them to be done to make sure that you don't overbake, which is also another common cause for dryness in baked goods.
Hope this helps!
-- CM
Make sure you use level measurements (level the top with the back of a knife) when measuring flour. Be sure to use the correct measuring cups intended for dry ingredients, and use liquid measuring cups for liquid ingredients (like Pyrex cups). Measure liquids at eye level.
When a recipe calls for sifted flour, sift the flour first, measure, then sift again with the other dry ingredients.
If you didn't sift the flour first, it would mean that you added more flour than you should have, which would cause the ratio of flour to liquids to be unbalanced (this can cause dryness in baked goods).
Also, check your oven temperature with a separate thermometer to be sure it isn't hotter than indicated on the dial setting. Check cakes about 10 minutes before you expect them to be done to make sure that you don't overbake, which is also another common cause for dryness in baked goods.
Hope this helps!
-- CM
#119067
Kirk (United States) says:
This recipe comes together really quickly and, since I live alone, is a snap to cut in half. I baked my half-recipe in an 8x8 sq. pan and it raised more like a normal cake (not thin like a sheet cake) but it was still moist and delicious. For the icing I also cut the recipe in half - using 1-1/3 cups powdered sugar. Very good all the way around!
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