Zutaten für Texas Sheet Cake
- Flour
- Sugar
- Margarine
- Cocoa
- Water
- Buttermilk
- Baking Soda
- Eggs
- Vanilla
- Cinnamon
- Milk
- 2 cups (240g) powdered sugar
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Zubereitung von Texas Sheet Cake
- Preheat oven to 400°F (200°C). Grease and flour a 9 1/2 x 13 1/2 inch baking pan.
- In a large bowl, whisk together 2 cups (250g) all-purpose flour and 2 cups (400g) granulated sugar.
- In a medium saucepan over medium heat, combine 1 cup (2 sticks, 227g) margarine, 1/4 cup (60g) unsweetened cocoa powder, and 1 cup (240ml) water. Bring to a boil, stirring constantly.
- Pour the boiling cocoa mixture over the dry ingredients. Mix until just combined.
- In a separate bowl, whisk together 1/2 cup (120ml) buttermilk, 1 teaspoon (5g) baking soda, 2 large eggs, 1 teaspoon (5ml) vanilla extract, and 2 teaspoons (10g) ground cinnamon.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- While the cake is still hot, pour the prepared icing over the top.
- **Make the Icing:** In a medium saucepan over medium heat, combine 1/4 cup (60g) unsweetened cocoa powder, 1/2 cup (1 stick, 113g) margarine, and 6 tablespoons (90ml) milk. Bring to a boil, stirring constantly.
- Remove from heat and stir in 2 cups (240g) powdered sugar and 1 teaspoon (5ml) vanilla extract until smooth.
- Pour icing evenly over the hot cake. Let cool completely before cutting and serving.
- Optional: This cake freezes beautifully! Wrap tightly and freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
283g
Fat
10g
Carbs
30g
