You Need To Bake This Cake!
Posted: Fri Jul 10, 2009 3:32 pm
Last night was Courtney's B-Day party. We reserved our neighborhood pool and tennis courts and the sand volleyball pit. It was a blast! Twenty-four teenagers showed up for the fun and needless to say, I spent hours and hours cooking all the food they ate.
The best thing I made was the birthday cake. Well, I made three. Twenty-five teenagers eat a lot.
It was really simple and absolutely delicious! It's called Texas Sheetcake.
I used the following recipe, substituting strongly brewed coffee for the water. I used a 9x13 pan and it took about 32 minutes to bake the cake, as opposed to the 20 minutes called for using the jelly-roll pan.
Mmmmmm!
Ingredients:
•1 cup butter
•1 cup water
•1/4 cup cocoa
•2 cups sugar
•2 cups flour
•1/8 teaspoon salt
•2 eggs
•1 teaspoon baking soda
•1/2 cup sour cream
•1 teaspoon vanilla
•Frosting, below
•chopped pecans
Frosting
•1/2 cup butter
•1/4 cup cocoa
•1/4 cup plus 2 tablespoons milk
•1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
•1/2 teaspoon vanilla
Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.
For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.
KA
The best thing I made was the birthday cake. Well, I made three. Twenty-five teenagers eat a lot.
It was really simple and absolutely delicious! It's called Texas Sheetcake.
I used the following recipe, substituting strongly brewed coffee for the water. I used a 9x13 pan and it took about 32 minutes to bake the cake, as opposed to the 20 minutes called for using the jelly-roll pan.
Mmmmmm!
Ingredients:
•1 cup butter
•1 cup water
•1/4 cup cocoa
•2 cups sugar
•2 cups flour
•1/8 teaspoon salt
•2 eggs
•1 teaspoon baking soda
•1/2 cup sour cream
•1 teaspoon vanilla
•Frosting, below
•chopped pecans
Frosting
•1/2 cup butter
•1/4 cup cocoa
•1/4 cup plus 2 tablespoons milk
•1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
•1/2 teaspoon vanilla
Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.
For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.
KA
