View Full Version : Recipe help needed- urgent
01-25-2009, 03:52 PM
I'm baking CL's Texas Sheet Cake for DH's birthday and it calls for 1/2 c. buttermilk but I put in 1 c. Can I save the cake?
01-25-2009, 04:00 PM
Does it call for other liquid? water, milk, etc. that you could reduce?
If not ... I'd either toss it out or make a double batch.
01-25-2009, 04:29 PM
Since it's getting late and you may be running out of time (to make a double batch), you might drop the oven temp & bake it longer, since it'll be too wet. Worst-case scenario is that you bake it long enough to finish the center, the edges are overdone, & you either serve from the center or cut up the center for chunks in a parfait bowl with ice cream.
Hope it works for you! :)
01-26-2009, 08:02 AM
Thanks for the tips. Unfortunately, it was too late to reduce any other liquid as the buttermilk was the last liquid to go into the bowl and I had already started mixing it all together before I realized what I did. I didn't drop the oven temp but did bake it a little longer. I also added a little extra flour to soak up some of the liquid. It actually turned out fine- I was shocked! It wasn't too runny at all! I highly recommend this cake, but pay attention to the directions. :D
Texas Sheet Cake
20 servings (serving size: 1 slice)
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted (I didn't use nuts)
2 teaspoons vanilla extract
Preheat oven to 375°.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes. this is how I baked it last night.
Calories:298 (30% from fat)
Fat:10g (sat 5.5g,mono 3.2g,poly 0.7g)
That's good to know. That cake is a standard in our house/ We may have added double something before, but I think we doubled the recipe and went on. Of course, this is the cake my son's make and take to school for every occasion. We made 10 of them for the end of school one year -- for every class after finals.
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