Thursday, February 2, 2012

Texas Sheet Cake

So, I wanted to make Texas Sheet Cake. So, I pulled out my old recipe and got to playing. This version was very very dense and fudgy -- I'm going to add my suggestions for a lighter, cakier cake in parentheses, just in case you want to try them out. Also, I'm going to experiment with putting the recipe first, then the photos. That way you can just print page one.


2 c. AP gf flour

2 t. Xantham gum (I would add 1 more teaspoon for cakey-cake)

2 c. sugar

1 t. baking soda

(1/2 t. baking powder for cakey-cake)

1/4 t. salt

1 c butter

1/3 c. cocoa

1 c. water

2 eggs

1/2 c. buttermilk (or sour milk or 1 T. vinegar and soy/almond/coconut milk to make 1/2 c)

1 1/2 t. vanilla

For frosting:

1/4 c. butter

3 T cocoa

3 T. buttermilk

2 1/4 c. sifted powdered sugar

1/2 t. vanilla

1/2 c. pecans


Spray a 9x13 pan. Get your oven going to 350.

Mix your flour, xantham gum, sugar, baking soda (and powder), and salt in a big bowl.

Mix your butter, cocoa, and a cup of water in a saucepan. Stir constantly over medium heat and bring it to a boil. Remove from heat. Mix your wet into your dry with a mixer. Add eggs, buttermilk and vanilla and beat for a minute.

Pour your batter into your pan and cook for 40-50 minutes or until a toothpick comes out clean.

Make your frosting: mix your butter, cocoa and buttermilk in a saucepan and bring to a boil. Remove from heat  and beat in powdered sugar and vanilla until smooth. Add your pecans.

Pour your hot frosting over the warm cake. :D :D













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