Died and Went to Heaven Cake v Texas Sheet Cake

[kwormann]

I have company Thursday and Friday. I am wanting to make dessert one time for both events. I have made Tx sheet cake before (altho many years ago) but never the other. Any opinions between the two? I need help deciding which to make!!!

[kwormann]

PS - I know there are lots of threads on both, and will read them, but wanted specific opinions between these two

[JulieAnn]

I have made both of them multiple times - I prefer the Texas Sheet Cake . We always toast the pecans to put on top, and that adds a nice flavor.

[kwormann]

Thanks Julie

Sheet cake it is!

[Trishinomaha]

I've only made the Texas Sheet Cake but it's always a huge favorite no matter where I take it - family dinners, pot-lucks, etc. It always gets eaten up quickly!

[LaraW]

I have made both, but found the Texas Sheet Cake to be too sweet for my palate. The Died and Went to Heaven one is my go-to chocolate cake.

[kwormann]

Well I have figured this out: I have company both tonight and tomorrow night - they will get texas sheet Cake - Monday's dinner guests will get the Died cake I can taste test both close together and I get to make both BONUS!!!

(I too remember the sheet cake being very sweet and Im not in to totally sweet stuff, but I think the guests will like it )

[Angela1]

I'm new here (obviously!) and must admit the title of this thread drew me in!..I've never heard of a Died and Went to Heaven Cake and I suppose, or hope, if I do a search I'll find the recipe. I do know A Texas Sheet Cake..although they are good, I think they are a little too sweet. Is the DAWTHC less sweet? TKS!

I can see my printer will be busy with this forum!

[kwormann]

Welcome Angela

The Texas sheet Cake is sweet - or at leas the icing is. I used about half (making it more like a glaze). It is still too sweet for me, so I will scrape most of mine off. It is from CL 2000.

The other cake is from Eating Well. Both recipes below

* Exported for MasterCook 4 by Living Cookbook *

Texas Sheet Cake

Recipe By : Cooking Light, SEPTEMBER 2007


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
2 tsp all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 Tbs vanilla extract, divided
2 large eggs
6 Tbs butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

1. Preheat oven to 375°.

2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons
flour. Set aside.

3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl,
stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4
cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to
flour mixture. Beat at medium speed with an electric mixer until well
blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour
batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden
pick inserted in center comes out clean. Place on a wire rack.

4. Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa
in a saucepan; bring to a boil, stirring constantly. Remove from heat.
Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread
over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Nutrition (provided by recipe author)
-------------------------------------
Calories: 298
Total Fat: 10g
Cholesterol: 44mg
Sodium: 188mg
Carbohydrates: 49.8g
Fiber: <1g
Protein: 3.1g

Cooking Tip: Can use a 9X13 pan - If you use glass you need to decrease the
cooking temperature by 25 degrees

Comments: Best Cake. In our early days, we often used applesauce to replace
fat and keep calories in check in desserts. In 2000, we used butter in a
recipe that's nutritionally sound yet boasts rich, moist texture and flavor.
--Recipe by Maureen Callahan (March 2000)

Recipe Source: Cooking Light, SEPTEMBER 2007


- - - - - - - - - - - - - - - - - -


* Exported for MasterCook 4 by Living Cookbook *

EatingWell's Died-and-Went-to-Heaven Chocolate Cake

Recipe By : EatingWell'
Serving Size : 16 Preparation Time:

Cake
1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup canola oil
2 tsp pure vanilla extract
1 cup hot strong black coffee
Icing
1 cup confectioners' sugar
1/2 tsp pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk

1. Preheat oven to 350°F. Lightly oil a 12-cup Bundt pan or coat it with
nonstick cooking spray. Dust the pan with flour, invert and shake out the
excess.

2. In a large mixing bowl, whisk together flour, white sugar, cocoa powder,
baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil
and vanilla; beat with an electric mixer on medium speed for 2 minutes.
Whisk in hot coffee until completely incorporated. (The batter will be quite
thin.)

3. Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or
until a cake tester inserted in the center comes out clean. Cool the cake in
the pan on a rack for 10 minutes; remove from the pan and let cool
completely.

4. To make icing: In a small bowl, whisk together confectioners' sugar,
vanilla and enough of the buttermilk or milk to make a thick but pourable
icing. Set the cake on a serving plate and drizzle the icing over the top.

Nutrition (provided by recipe author)
-------------------------------------
Calories: 222
Total Fat: 4g
Cholesterol: 27mg
Sodium: 274mg
Carbohydrates: 43g
Fiber: 2g
Protein: 3g


Author Note: Yep, many times. In fact I find it works better in a 9x13 (or
even in 2 layers) than in a bundt pan. I don't think I changed the temp but
I did keep an eye on it to see when it would be done (though I can't
remember exactly how long it took).


- - - - - - - - - - - - - - - - - -

[Angela1]

Thanks, kwormann. I've copied both but I think I'll try the Died and Went to Heaven first...I think its the name that made the decision!

[Sheila in MD]

I love the TX sheet cake but when I made it, I did it the night before I needed it. By the next evening the frosting was no longer "set" and was gooey...so I haven't made it since. Anyone else have this problem? If not-what could have caused that? Followed the recipe...

Sheila in MD

[Angela1]

Made the Died and Went to Heaven Cake today. DH's first comment after tasting was "Why haven't we had this before?" TKS!

[patty520]

Originally Posted by LaraW

I have made both, but found the Texas Sheet Cake to be too sweet for my palate. The Died and Went to Heaven one is my go-to chocolate cake.

I agree, i just made this cake and while it tastes great...it was too sweet for me. I have to say, everyone else loved it...make sure you have a tall glass of cold milk with this one.

[armel]

I just don't put the icing on the Texas Sheet Cake. I use nothing, although you could dust it with powdered sugar I guess.

Try it plain, it is still delicious but avoids the overly sweet icing.

[dneilson]

Originally Posted by Sheila in MD

I love the TX sheet cake but when I made it, I did it the night before I needed it. By the next evening the frosting was no longer "set" and was gooey...so I haven't made it since. Anyone else have this problem? If not-what could have caused that? Followed the recipe...

Sheila in MD

Hi Sheila,

Sugar and syrups are what is called "hygroscopic", meaning sugar molecules attract water molecules from the air. This is why caramel popcorn or homemade caramels are sticky after sitting overnight -- occurs faster on humid days. Also one of the reasons why making candy on humid days is not advisable.

Dolores

[kwormann]

Ok. I finished the "died" cake for tomorrow night - but of course we had to try it...

LOVED ITTTT!!! I like it much better then the sheet cake because it wasnt as sweet. It was dark and rich without the sweet. I made a cream cheese frosting for it which added a nice taste! It is my new go-to chocolate cake.

Also, it was my first time with a bundt cake. Question: When you make one, take it out to cool on a rack, HOW do you get it onto a plate? I almost tore it apart trying to gently slide it from the rack to a plate, using a large spatula. any tips??

[Angela1]

This is OT but I just had to mention the fact that I checked kwormann's blog (I've been trying to check different blogs since I joined CL) and the broccoli salad hit the spot. We love broccoli salad and some of the combos you mentioned have been noted for future use!

Now back to the regular station! The DAWTH cake will definitely be made again and again at our house!

[kwormann]

Cool! That is my new fav! Have fun with my blog (I am )

[dneilson]

Originally Posted by kwormann

Ok. Question: When you make one, take it out to cool on a rack, HOW do you get it onto a plate? I almost tore it apart trying to gently slide it from the rack to a plate, using a large spatula. any tips??

Your cake is beautiful, Kim! Nice work!

I use other techniques for layered cakes, etc. but normally invert bundt cakes directly onto presentation plate. Or cardboard round with doily (if donating).


To loosen and invert I use this method: Firstly, I allow gravity to assist by slowly rolling warm bundt pan gently on it's side (make sure it's not hot!), rolling the pan gently on countertop while loosening the cake all around inserting my fingers between pan sides and cake as much as I am able.
I loosen from the middle same way.

Lastly, I center plate over top and invert, hoping for the best. (Even pros are not always successful at this)

I find cakes loosen best in a bundt pan if it's still slightly warm on bottom (before fat congeals and sticks to pan). If I inadvertantly allow cake to get cold in pan, I hold pan over warm burner, touching frequently until I feel pan bottom is warm, then attempt again. If using angel food pan I slip parchment paper circle with middle hole cut out in bottom and loosen straight sides with offset spatula, directly onto presentation plate.

Dolores

[leebee]

I made the Died & Went to Heaven cake for a dinner get-together yesterday. Very, very good! It got great reviews from the 3yr old on up to my DH. In fact, I've decided to make one for my DD's preschool bake sale. I used only half of the glaze, though. It seemed like plenty. Everyone agreed it was like eating a chocolate glazed doughnut. It will be a repeater in our house!

[kwormann]

Well, the "I dont like sweets" DH asked for another slice last night

Thanks for the tips Dolores

[JulieAnn]

I guess I should have mentioned that I like really sweet things when I suggested the Texas Sheet Cake. I don't ever find the other quite sweet enough and find myself making a good bit of frosting to go on it. But then the frosting soaks in , and I'm left with a middle section of cake that needs something. That's my complaint about the EAting Well cake.