Texas Sheet Cake

  • Originally posted by Jeannie from the Nov 2002 WFD thread


    Texas sheet cake.....

    You can omit the almonds or substitute walnuts or pecans.


    Serves/Makes:1 15x10 cake (Jelly Roll Pan)
    Ingredients
    1-1/4 cups (300 ml) margarine or butter
    1/2 cup (125 ml) unsweetened cocoa
    2 tbsp (30 ml) instant coffee
    1 cup (225 ml) water
    2 cups (475 ml) unsifted flour
    1-1/2 cups (350 ml) firmly packed light brown sugar
    1 tsp (5 ml) baking soda
    1 tsp (5 ml) ground cinnamon
    1/2 tsp (2 ml) salt
    1 14 oz (392 grm). can Eagle Brand Sweetened Condensed Milk
    2 eggs
    1 tsp (5 ml) vanilla extract
    1 cup (225 ml) confectioners sugar
    1 cup (225 ml) toasted slivered almonds or pecans
    Preparation
    Preheat oven to 350 degrees (175 C.).
    In small saucepan, melt 1 cup (225 ml) butter
    Stir in 1/4 cup (60 ml) cocoa and 1 tbsp (15 ml) coffee, then water.
    Bring to a boil; remove from heat.
    In large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and salt.
    Add cocoa mixture; mix well.
    Stir in 1/3 cup (80 ml) sweetened condensed milk, eggs and vanilla.
    Pour into greased 15 x 10 inch jelly roll pan.
    Bake 15 minutes or until cake springs back when lightly touched.

    Frosting:

    In small saucepan, melt remaining 1/4 cup (60 ml) butter; stir in remaining 1/4 cup (60 ml) cocoa and 1 tbsp (15 ml) coffee.
    Add remaining sweetened condensed milk; stir in confectioners sugar and nuts.
    Spread on warm cake.
  • Another one fro Jeannie

    Texas Sheet Cake
    This cake is moist, chocolatey and altogether delicious. It's quick to put together. You don't even have to get out your electric mixer; you can mix up this cake by hand in a jiffy.
    For the Cake: XXQ
    2 C Sugar
    2 C All-purpose flour
    C Cocoa
    1 t Baking soda
    1 t Cinnamon
    C Butter (1 stick), melted
    C Buttermilk
    C Canola or other vegetable oil
    1 C Water
    2 Eggs, lightly beaten
    1 t Vanilla extract
    Directions:
    Preheat oven to 400F. Grease and flour a 13 x 9 x 2-inch baking pan.
    Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside.
    Stir together the remaining ingredients.
    Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.
    Pour into your prepared pan, and bake at 400F for 30-35 minutes, or until a toothpick comes out clean.

    While the cake is baking, prepare the frosting.

    For the Frosting:
    C Plus 2 tablespoons Milk (whole, 2%, skim - doesn't matter)
    C Cocoa
    C Butter
    1 pound Confectioner's sugar, sifted (about 4 cups)
    1 t Vanilla extract
    1 C Chopped pecans
    Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts.
    Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans.
    When the cake is just out of the oven, spread the frosting evenly on the hot cake.
  • Texas Cake
    Texas Cake

    Just enough cake to hold the frosting together! Moist and VERY good. Serves 24 people

    Ingredients:

    1/2 cup oleo softened
    4 tbls cocoa
    1 cup water
    Place the above in a small pan
    2 cups sugar
    2 cups flour
    1 tsp soda
    1/2 tsp salt
    1/2 tsp cinnamon
    sift the above dry ingredients together in a medium size bowl.
    1 tsp. vinegar with milk added to make 1/2 cup
    2 eggs
    1 tsp vanilla
    Beat the last 3 ingredients together. Beat well.

    Bring the oleo, cocoa and water to a boil and immediately pour over the dry ingredients and mix. Add the rest and mix until smooth. Pour in a greased jelly roll pan and bake 350 for 25-30 min.

    Frost with the following:

    2 cups sugar
    1/4 cup white corn syrup
    1/2 cup milk
    1/2 cup oleo
    2 squares unsweetened chocolate
    dash salt

    Stir over low heat till chocolate is melted. Bring to a full boil, stirring constantly to 220 degrees on candy thermometer. Take from heat and beat on slow speed on mixer untill luke warm. ADD 1 tsp. vanilla. continue mixing until frosting looses its shine and is of spreading consistancy. Don't stop mixing too soon or the frosting will run off cake. Very good and well worth the work.


    Yumm Yumm
  • Texas Cake
    Texas Cake

    Just enough cake to hold the frosting together! Moist and VERY good. Serves 24 people

    Ingredients
    1/2 cup oleo softened
    4 tbls cocoa
    1 cup water
    Place the above in a small pan
    2 cups sugar
    2 cups flour
    1 tsp soda
    1/2 tsp salt
    1/2 tsp cinnamon
    sift the above dry ingredients together in a medium size bowl.
    1 tsp. vinegar with milk added to make 1/2 cup
    2 eggs
    1 tsp vanilla
    Beat the last 3 ingredients together. Beat well.

    Bring the oleo, cocoa and water to a boil and immediately pour over the dry

    Directions
    ingredients and mix. Add the rest and mix until smooth. Pour in a greased jelly roll pan and bake 350 for 25-30 min. Frost with the following;
    2 cups sugar
    1/4 cup white corn syrup
    1/2 cup milk
    1/2 cup oleo
    2 squares unsweetened chocolate
    dash salt
    Stir over low heat till chocolate is melted. Bring to a full boil, stirring constantly to 220 degrees on candy thermometer. Take from heat and beat on slow speed on mixer untill luke warm. ADD 1 tsp. vanilla. continue mixing until frosting looses its shine and is of spreading consistancy. Don't stop mixing too soon or the frosting will run off cake. Very good and well worth the work.