View Full Version : cake pan size question?????

09-15-2005, 01:01 PM
I need to bring treats to a meeting next week and all the recipes for cakes call for a bunt pan or a 9x13 size pan. I need a bigger cake and have an 11x16 pan that I would like to use. If worse comes to worse I can make 2 cakes and make cupcakes with the rest of the batter. Anyone have a recipe using that size pan? Thanks :confused:

09-15-2005, 01:08 PM
The Texas Sheet Cake recipe would work for you

Texas Sheet Cake

Cooking spray
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
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 375 for 22 minutes.

Yield: 20 servings (serving size: 1 slice)

CALORIES 298(30% from fat); FAT 10g (sat 5.5g,mono 3.2g,poly 0.7g); PROTEIN 3.1g; CHOLESTEROL 44mg; CALCIUM 25mg; SODIUM 188mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 49.8g

Cooking Light, MARCH 2000

09-15-2005, 01:17 PM
These Blueberry Crumbcake Squares are really good. I've made them with other fruits as well, sour cherries are particularily nice.


09-15-2005, 02:16 PM
This guide shows how much batter different cake pan sizes hold.

http://www.baking911.com/pantry/substitutes_pansizes.htm#Baking%20Pan%20Substituti ons

09-15-2005, 04:26 PM
Sarah Phillips also has a couple of recipes on her site. You can make the double layer of the chocolate and coffee or just make one. Sheet cakes tend to be thin (in comparison to a 9X13 or regualr layer cake) so I've always used 2 layers.

Rich Chocolate-Almond Sponge and Coffee Genoise Sheet Cake Recipe (http://www.baking911.com/recipes/cakes/sheet.htm)