Skillet Texas Chocolate Sheet Recipes

If you've got never had a Texas sheet cake , you lost an enormous time. The cake itself is so chocolate and moist with just a touch cinnamon, and therefore the perfectly dense texture comes with a frosting. Oh, frosting. this is often a cross between fudge and frosting Jesus will on his brown cake . and that i can eat it with a spoon.

After that it hardens, of course, because that's when it is the best. If you'll wait that long. The Texas cake sheet is one among those desserts that everyone's mothers have a recipe for, and that they are all so delicious, but there's nothing better than making your own mom. 

Skillet Texas Chocolate Sheet Recipes
Skillet Texas Chocolate Sheet Recipes

This recipe is one among my mom always made for family gathering and backyard Barbecue. i feel it comes from the old Betty Crocker cookbook that features a ripped cover off. it's stored at the highest of our pantry behind the blade block growing up. 


This version is that the same amazing Texas hocolate sheet cake recipe, just made during a wok for fun. Especially since my husband loved something made during a frypan and also because it had been only half the complete sheet cake, and that we definitely didn't need a full cake hanging our house for both folks . Because it'll . Get. Devour.


Skillet Texas Chocolate Sheet Recipes

Ingredients:

  • 1 cup sugar
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • 1/4 cup butter
  • 1/4 cup canola oil
  • 2 heaping tbsp cocoa powder
  • 1/4 cup lowfat buttermilk (or milk soured with lemon juice)
  • 1 egg, beaten
  • 1/2 tsp vanilla
for the frosting:
  • 1/4 cup butter
  • 2 tbsp cocoa powder
  • 3 tbsp lowfat milk
  • 2 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat oven to 400°F. In a large bowl, sift together sugar, flour, baking soda and cinnamon. Set aside.
  2. In a saucepan, combine water, butter, oil and cocoa. Bring to a boil, stirring. Pour over the dry ingredients and mix well.
  3. In a small bowl or glass measuring cup, mix the buttermilk, egg, and vanilla. Add to the chocolate batter and mix.
  4. Pour into a well seasoned, greased cast iron skillet. Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
  5. Meanwhile, prepare the frosting. Ina saucepan, combine butter, cocoa and milk. Bring to a boil slowly while stirring, careful not to scorch the milk. Remove from heat and add the powdered sugar, vanilla and pecans, stirring until smooth. Pour over the hot cake.
  6. Let the frosting harden before serving. Tastes best with a scoop of Bluebell Homemade Vanilla (fact).

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