Wednesday, April 4, 2012

What's in the Oven? Everything Really is Bigger in Texas






To start, I have some exciting news to tell you! (I hope you don't mind.)


It's not just about the recipe . . . . is Gooseberry Patch's Fan of the Week! It's no secret I'm a big (BIG, HUGE) fan of Gooseberry Patch, so I was beyond excited when I found out. Then I had to keep it a secret. I'm not good at keeping secrets, especially fun ones, so it almost killed me!

What I love most about Gooseberry Patch is their books. They share so many great recipes and wonderful tips on making your home feel special during the holidays and every day in-between. I have a few of their books and love them all, but my favorite is Gooseberry Patch Christmas All Through the House. Even though its' theme is centered around Christmas, I use it all year long.


If you've not been introduced to Gooseberry Patch just yet, please stop by. You'll love it, I promise!

And to celebrate my new "fan" status, cake for everybody! Not just any cake, a Texas Sheet Cake.



Texas Sheet Cake


1 cup butter

1 cup water

1/4 cup baking cocoa

1/2 cup sour milk *

2 eggs, room temperature

1 tsp. baking soda

1 tsp. vanilla

2 cups flour

2 cups sugar

1/2 tsp. salt

frosting of your choice (I used a caramel frosting, but chocolate works just as nice)

2 cups toasted pecans, coarsely chopped **


Grease a 15" x 10" baking sheet pan and dust with cocoa powder (instead of flour to reduce the chance of a white residue from flour being left behind).



Over low heat, combine the butter, water, and cocoa in a small saucepan and cook, stirring constantly, until butter melts and the mixture is smooth. Remove from heat.

Mix the milk, eggs, baking soda, and vanilla with an electric mixer on medium speed; add the cocoa mixture and continue mixing until well blended.

Combine the sugar, flour, and salt in another bowl; whisk to combine (shortcut sifting). Gradually add to the buttermilk-cocoa mixture and mix just until all the ingredients are combined. The batter will be thin.

Pour the batter into the prepared pan. Bake at 350 F for 20 - 25*** minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool completely in pan on a wire rack.

* To make sour milk, just add 1 tbsp. plain vinegar or lemon juice to a liquid measuring cup. Fill to one cup mark with milk and stir. Let the milk sit for a minute or two before using in a recipe. For this recipe, I used 1 1/2 tsp. lemon juice and filled to 1/2 cup mark. Buttermilk or sour cream (same amount as milk) will also work.

** To toast the pecans, evenly spread the nuts on a baking sheet and place in a 350 F (preheated) oven for about 5 - 10 minutes or until they become aromatic. I like mine salted, so I lightly spray them with non-stick cooking spray and sprinkle with 1 - 2 tsp. kosher salt before toasting.

*** I usually slow my oven to 325 F and bake for 25 - 30 minutes to ensure a level cake.


Enjoy!




Caramel Frosting


Makes:  3 cups

1/2 cup butter

1 cup brown sugar, packed

1/3 cup milk

2 cups powdered sugar

1 tsp. vanilla


Combine the butter and brown sugar in a saucepan and place over medium-high heat. Bring to a boil, whisking constantly, for about 2 minutes. Carefully stir in the milk and return to a boil; remove from heat. Add the powdered sugar and vanilla and stir with a wooden spoon until smooth. Use immediately.


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12 comments:

  1. Is your caramel frosting homemade? If so, I'd love the recipe. Thanks!

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    1. It is homemade - thank you for asking! I'll post the recipe for the caramel frosting below the cake recipe for you. Look for it in just a little bit! Thank you for stopping by!

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  2. Thanks so much! :-) I've had Texas Sheet cake (I did grow up in TX!!), but always with chocolate frosting. We'll give this a try! Thanks again!

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  3. Stephanie, This looks divine! I love that you used Caramel instead of chocolate for the frosting too. Thanks so much for linking up to Creative Thursday last week.

    I can’t wait to see what you link up this week. Have a great day.

    Michelle

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  4. Hi Michelle! Thank you for visiting me! It's a great cake recipe - can't hardly miss with this one. Have a great week! I'll see you again on Thursday!

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  5. Ooo this looks so good! I love caramel. I am pinning for future reference. :)

    Julie

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    1. Hello Julie! You can't go wrong with a Texas sheet cake and caramel frosting, can you? Thank you for your lovely comments - glad you like it!

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  6. Stephanie - thank you so much for sharing at Weekend Potluck and thank you, as always, for linking back. I was up early this morning & decided to browse through all the recipes. trying to get some supper ideas for next week when I came across this cake. Oh mercy! Looks so good!! I just sharedo n facebook. Hope you have a great weekend!

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    1. Good Morning, Brandie! Oh my gosh! Thank you so much!! It's a great cake - I hope you enjoy it. Have a wonderful weekend and thank you, again!

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  7. oh yum....I want a piece of that RIGHT now. ha.

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    1. Hi Betsy! It's a great cake - I hope you give it a try! And one piece won't be enough!! Thank you for stopping by. Have a great weekend!

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