BLONDE TEXAS SHEET CAKE RECIPE - (4.3/5)
Provided by ngaldi
Number Of Ingredients 17
Steps:
- For the Cake: Preheat oven to 300º. In a small saucepan bring butter and water to a boil. In a large bowl, whisk together flour, sugar, baking soda and salt. Add hot butter mixture to dry ingredients and stir. Add buttermilk to the cake mixture, blending well. Add eggs and vanilla (plus almond extract if desired), mixing well. Pour the cake batter into a greased jelly roll pan and bake for 30 minutes or until done. Let cake cool for 20 minutes while preparing frosting, but remember to frost the cake while it is warm. Frosting: In a small saucepan, bring butter and buttermilk to a boil. In a separate bowl, add 3 cups powered sugar and a pinch of salt. Add hot mixture and almond extract over the powdered sugar and whisk until the frosting is smooth. The frosting will thicken as it cools. Add more powdered sugar, if needed, to help make a thicker frosting. If adding nuts, you can add them too the frosting before pouring over the warm cake or you can sprinkle them over the warm frosting as it cools. Cut into desired squares and serve. This cake stores well for a few days. *Remember it cools fast and sets up quickly.
BLONDE TEXAS SHEET CAKE
Make and share this Blonde Texas Sheet Cake recipe from Food.com.
Provided by FloridaGrl
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan.
- Bake at 350°F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
- FROSTING:.
- Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
- Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
- Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.
Nutrition Facts : Calories 6327.6, Fat 292.1, SaturatedFat 114.5, Cholesterol 421.2, Sodium 5484.2, Carbohydrate 896.3, Fiber 15.2, Sugar 755.9, Protein 61.9
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
WHITE TEXAS SHEET CAKE
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC TEXAS SHEET CAKE
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.
Provided by By Bree Hester
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g
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