Dairy Free Texas Sheet Cake Food

TEXAS SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
• Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
• Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
• Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
• Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
• For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
• Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

TEXAS STRAWBERRY CRUNCH SHEET CAKE

Steps:

• For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. Lightly coat the parchment with cooking spray.
• Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside.
• Sift the flour, baking soda and salt into a large bowl.
• Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
• Add the eggs, one at the time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.
• Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter.
• Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook's Note).
• Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes.
• For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners' sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined.
• For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs.
• Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook's Note). Slice and serve.

DAIRY FREE TEXAS SHEET CAKE

Steps:

• To make the cake:.
• Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
• Remove from heat and add the rest of the batter ingredients.
• Mix with electric mixer until smooth.
• Pour into an 11 x 16 x 1.5-inch jelly roll pan.
• Bake at 350° for 25 minutes. (or until it springs back to the touch).
• To make the frosting:.
• Bring margarine (or butter), cocoa, and milk to a boil.
• Remove from heat and stir in confectioners' sugar and nuts.
• Add vanilla.
• Pour on cake while cake is still hot.

DAIRY-FREE TEXAS SHEET CAKE

Steps:

• Grease 15x10x1 inch baking pan; set aside.
• Add lemon juice to soy milk let sit.
• Combine flour, sugar, baking soda and salt and set aside.
• In a medium saucepan combine butter, cocoa powder and 1 cup water.
• Bring mixture just to boiling, stirring constantly.
• Remove from heat.
• Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
• Add eggs and vanilla to soy milk mixture, then add to the rest of cake ingredients.
• Beat for 1 minute (batter will be thin).
• Pour batter into the prepared pan.
• Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
• Pour warm chocolate frosting over the warm cake, spreading evenly.
• Place cake in pan on a wire rack; cool thoroughly before cutting.
• Chocolate Frosting: In a medium saucepan combine I Can't Believe It's Not Butter, cocoa powder and soy milk.
• Bring to boiling.
• Remove from heat.
• Add sifted powdered sugar and vanilla.
• Beat until smooth.
• If desired, stir in 3/4 cup coarsely chopped pecans.