Texas Sheet Cake Disaster!

[AD]

I made the Texas Sheet Cake yesterday and ended up with more of a liquid than a batter. Perhaps that's how sheet cakes are supposed to be, but I think 3/4 cup water was WAY too much. Also, the cinnamon was extremely potent, overwhelming the other flavors. I don't even use a whole teaspoon when I'm making something like cinnamon rolls or cinnamon cookies! In addition, it was a bit too sweet for me. Perhaps 1 1/2 or 1 3/4 cups sugar would be best.

As for the texture, it took 40 MINUTES to cook! There were little bubbles on top and it stayed wet for a while. After the 17 min. indicated by the recipe, it wasn't even part-baked! In the end, it was a bit soggy like muffins or banana bread.

I double checked. All my measures were accurate, and the oven was set perfectly. Could I have done something wrong? Can the water be reduced?

[WeekendCook]

Hmmm.....I have made this recently, with good results, no changes in measurements. I used a 13" x 9" pan, baking a little longer as the recipe suggests (22 minutes, I think) and it was done in that amount of time. I had even reduced the oven temperature by 25 degrees because I was using a glass pan. I thought the icing was too sweet, and did not use all of it because I was using the smaller pan.

[Norma]

I've also made this several times with great results. The only thing that comes to mind would be your pan size, AD.

I thought there was too much cinnamon also. I have it down to 3/4 teasp but I'm not using that really good stuff that others talk about on this board. If you're using that, you may need to cut down even further.

Norma

[This message has been edited by Norma (edited 03-25-2001).]

[Julie O]

Have you checked your oven temperature with a thermometer recently?