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 SHEET CAKE V
I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
Provided by Carolyn Herbert
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 35.8 g, Cholesterol 36.3 mg, Fat 12.5 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 28.2 g
CLASSIC TEXAS SHEET CAKE RECIPE
Perfectly moist Texas sheet cake covered in a gooey, warm chocolate glaze. This cake recipe is often passed down through generations and is perfect for serving at large gatherings, parties, weddings, and BBQs.
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat your oven to 375ºF and prepare your half sheet pan with cake goop or whatever pan release you like.
- In a large mixing bowl, combine the flour, soda, cinnamon, white and brown sugar, and set aside.
- In a separate bowl, combine the eggs, milk, and vanilla and set aside.
- In a saucepan, combine the cocoa powder, butter, and coffee over medium heat. Heat until the mixture begins to simmer, stirring ocassionally to prevent burning. Once it begins to boil, remove it from the heat.
- Add the milk mixture to the flour mixture and mix until combined.
- Add the chocolate mixture to the flour and milk mixture and mix until combined.
- Bake for 15-20 minutes or until a toothpick inserted comes out from the center with just a few sticky crumbs.
- While the cake is baking, prepare your glaze.
- In a saucepan, combine the butter, cocoa, and the buttermilk. Whisk them together and bring it to a boil over medium heat. Stir occasionally to prevent burning.
- Add the sugar, salt, and vanilla to the warm mixture and whisk until smooth.
- Once the cake comes out of the oven, let it cool for 5 minutes, and then pour the chocolate glaze over the cake. The cake and frosting should both still be warm. The glaze soaks into the warm sheet cake making it super moist!
- Serve the cake directly on the sheet pan. Store leftovers at room temperature in an air tight container.
Nutrition Facts : ServingSize 1 serving, Calories 298 kcal, Carbohydrate 46 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 47 mg, Sodium 137 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 4 g
FUNERAL CAKE
Make and share this Funeral Cake recipe from Food.com.
Provided by Candle Lover
Categories Dessert
Time 45m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts. Spread in a lightly greased 8"x8" baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean. Serve warm, drizzled with Caramel Sauce.
- Caramel Sauce --- last 6 ingredients
- Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened. Remove from heat; stir in butter and vanilla.
Nutrition Facts : Calories 244.9, Fat 4.2, SaturatedFat 1.2, Cholesterol 26.9, Sodium 259.6, Carbohydrate 50.5, Fiber 1.4, Sugar 37, Protein 2.9
COUNTRY AMISH FUNERAL CAKE 1965
Make and share this Country Amish Funeral Cake 1965 recipe from Food.com.
Provided by andypandy
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350 degrees F.
- Grease a 9 x 13 cake pan.
- In mixer bowl cream butter and sugars well for three minutes.
- In a small bowl whisk the flour and salt.
- Add the flour and salt to the butter mixture, alternating with the buttermilk.
- Beginning and ending with the flour.
- Pour into pan and bake.
- Bake 35 minutes until top springs back when touched.
- Combine all topping ingredients together in a mixer bowl, then stir in the nuts.
- When cake is finished, turn temp. to broil.
- Pour topping all over the cake, and place under broiler at a distance of 8 inches below.
- Broil for three minutes, until brown and bubbling.
- Remove cool on rack.
- Cut and serve from cake pan.
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