This is the recipe Emily made in 4th or 5th grade and typed up for a "How To" presentation she gave and then served it to the class.
There are so many versions of Texas Sheet Cake so whichever you use, here are some tips.
1. Read the recipe first, then follow all the instructions.
2. Shortcuts make it turn out wrong.
3. If your powdered sugar is lumpy, sift it first so the fudge frosting won't be lumpy, but do this when you are getting ingredients out before cooking so you don't mess up the timing when the cake comes out of the oven.
4. Don't leave the heat on after the butter, coco, and milk are boiling for the frosting. It will overcook and not work.
5. Pour the frosting on hot and while the cake is barely out of the oven. Waiting too long just makes a mess.
6. Pour on the frosting and spread quickly but try to only pass over it once or twice. If you keep trying to smooth it out, it will look terrible and start tearing the top of the cake up. This is because it cools to the fudge state quickly.
7. If you don't have buttermilk, it is OK to add about a teaspoon of vinegar to the 1/3 cup milk and let is sit for a minute before adding to the cake batter.SORRY, THIS RECIPE WAS FROM BEFORE WE KNEW OF SOY ALLERGIES SO TO MAKE IT SOY-FREE, REPLACE THE MARGARINE WITH BUTTER, AND THE SHORTENING WITH COCONUT SHORTENING OR WITH MORE BUTTER. Pretty easy to make soy-free and we actually did today for the batch being taken in tomorrow for the 3rd day of Christmas.
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