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Monday, October 15, 2012

Texas Sheet Cake


The first time I saw this cake was over at Ree Drummonds Blog  The Pioneer Women. You must check her out she makes some delish southern American recipes with step-by-step guides.

Texas sheet cake is so simple it uses basic supermarket ingrediants and is baked in a rectangular pan which is easy to take to potluck dinners, BBQ or birthday party's.

I used Martha Stewarts recipe from her great book Marthas American Food Cookbook. The Buttermilk in this Texas sheet cake makes the chocolate base light and airy, with a hint of cinnamon, while a sprinkle of toasted pecans just makes it delicious!. The one thing about this recipe is that mine had an eggy taste after been baked, I don't know what went wrong.  If you have had this problem before or you know what I might of done wrong I would love to know.

Happy Baking.

xxx

Texas Sheet Cake

1 cup (225g) butter
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
¾ tsp coarse salt (skip if using salted butter)
½ tsp ground cinnamon
¼ cup cocoa powder
1 cup water
2 large eggs, lightly beaten
½ cup buttermilk(or plain milk with a splash of lemon juice)
1 tsp  vanilla extract
1 ¼ cups chopped toasted pecans 

Boiled Chocolate Icing
 ½ cup (113g)  butter
¼ cup  cocoa powder
½ cup heavy cream
2 tspvanilla extract
2 cups icing sugar


Preheat oven to 190c. Lightly butter a 9-by-13-inch baking pan. Whisk together flour, sugar, baking soda, salt, and cinnamon in a large bowl.
Melt butter in a saucepan over medium-low; whisk in cocoa, then the water. Raise heat and bring to a boil, whisking occasionally. Pour over flour mixture and stir until thoroughly combined. Stir in eggs, buttermilk, and vanilla.
Pour batter into prepared pan and tap firmly on counter to release air bubbles. Bake until sides pull away from edges of pan and a cake tester inserted in center comes out clean, 12 to 14 minutes. 
For the icing: Bring butter, cocoa, and cream to a boil in a small saucepan, stirring occasionally. Remove from heat, and stir in vanilla and confectioners’ sugar. Use while still warm.
Transfer pan to a wire rack and pour icing over cake while still warm. Sprinkle evenly with pecans and let cool before slicing into squares and serving.


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