Ingredientes para Texas Sheet Cake Lighter Version
- Cooking spray (for greasing)
- 2 cups + 2 teaspoons all-purpose flour
- 1 ¾ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup water
- 1 ¾ sticks (14 tablespoons) unsalted butter
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 3 teaspoons vanilla extract
- 2 large eggs
- ½ cup nonfat milk (if substituting for buttermilk)
- 2 cups powdered sugar
- ½ cup chopped pecans
- ½ cup mayonnaise (low-fat, if substituting for buttermilk)
- ¼ cup milk (low-fat is ok)
Cocina de forma más inteligente con Sous, tu compañero de cocina
¿Te falta un ingrediente para esta receta de Texas Sheet Cake Lighter Version? ¿Necesitas un maridaje de vino perfecto o una idea de guarnición saludable? ¡No adivines, pregúntale a Sous! Tu sous-chef con IA está listo para ayudarte a intercambiar ingredientes, ajustar el tamaño de las porciones y descubrir consejos de sabor en segundos.
Cómo preparar Texas Sheet Cake Lighter Version
- Preheat oven to 375°F (190°C).
- Grease a 15x10x1 inch baking sheet with cooking spray and dust with 2 teaspoons of flour.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a small saucepan, combine 1 cup water, ½ cup (1 stick) unsalted butter, and ¼ cup unsweetened cocoa powder.
- Bring to a boil over medium heat, stirring constantly until butter and cocoa are melted and combined.
- Remove from heat and pour the hot mixture into the dry ingredients.
- Beat with an electric mixer on medium speed until well blended.
- Add 1 cup buttermilk (or substitute: ½ cup nonfat milk + ½ cup mayonnaise), 1 teaspoon vanilla extract, and 2 large eggs.
- Beat until smooth.
- Pour batter into the prepared baking sheet and bake for 17-18 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Place the baked cake on a wire rack to cool.
- While the cake is cooling, prepare the icing:
- In a medium saucepan, combine 6 tablespoons (¾ stick) unsalted butter, ¼ cup milk, and ¼ cup unsweetened cocoa powder.
- Bring to a boil over medium heat, stirring constantly.
- Remove from heat and gradually whisk in 2 cups powdered sugar, ½ cup chopped pecans, and 2 teaspoons vanilla extract until smooth.
- Pour the icing over the hot cake and spread evenly.
- Let the cake cool completely on the wire rack before serving.
Información nutricional (Aproximado por ración)
Sodio
7 g
Azúcar
153g
Grasa
27g
Carbohidratos
16g
