WHITE SHEET CAKE
This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-by-18-inch sheet cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
- Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.
SCHOOL LUNCH PEANUT BUTTER CAKE RECIPE - (3.8/5)
Provided by á-162246
Number Of Ingredients 2
Steps:
- Cream shortening and peanut butter with the sugar and brown sugar until smooth. Add the milk gradually and then the eggs and vanilla. Mix the flour with the salt and baking powder and slowing add to the creamed mixture, blending well. Pour into a lightly greased and floured 9 x 13 pan and bake at 350 for 25 to 30 minutes.
CHOCOLATE CAFETERIA CAKE
Make and share this Chocolate Cafeteria Cake recipe from Food.com.
Provided by lricesk8rgirl
Categories Dessert
Time 40m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 14
Steps:
- Mix sugar, flour, salt and soda in large bowl.
- In medium saucepan, bring margarine, water, and cocoa to a boil.
- While warm add to dry ingredients.
- Add the eggs, buttermilk, and vanilla.
- Bake at 400° in a jelly roll pan for 12-15 minutes.
- In the meantime, bring the 6 tbs. margarine, 1/4 cup cocoa, and 5 tbs. milk to a boil (using same saucepan).
- Then add the powdered sugar.
- Spread the warm frosting on the cooled cake.
- Let cool and serve.
Nutrition Facts : Calories 283.9, Fat 11.3, SaturatedFat 2.1, Cholesterol 18.2, Sodium 282.1, Carbohydrate 44.9, Fiber 0.8, Sugar 35.4, Protein 2.2
LUNCH LADY SHEET CAKE RECIPE - (3.8/5)
Provided by RuthLouise
Number Of Ingredients 15
Steps:
- Cream sugar and butter. Add eggs one at a time and mix each well. Sift together cocoa and flour. Add to egg mixture. Add vanilla and nuts. Pour in prepared 9x13 pan, bake 20-25 mins on 350. Check at 20 minutes.
CHOCOLATE SHEET CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
- In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
- While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
- Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
OLD FASHION SHEET CAKE
This cake is very rich and not for fat conscience people. It's wonderful to serve with your favorite home made ice cream. I make this only as a once in awhile special dessert. I copied this recipe from a newspaper a very long time ago and found it in the newspaper again just the other day! Guess time has only made this cake better. You want to make sure you don't over bake as the cake is intended to be very moist and fudgy.
Provided by peppermintkitty
Categories Dessert
Time 35m
Yield 1 13x9 inch cake
Number Of Ingredients 15
Steps:
- Preheat oven 350 degrees.
- Prepare 13x9" cake pan by coating with a thin film of butter and dusting with cocoa powder.
- sift flour and sugar together in large bowl.
- Melt butter with 1 cup of boiling water and cocoa, just until butter is melted Pour over flour/sugar mixture and add beaten eggs, baking soda, buttermilk and salt.
- Stir until well mixed. Use mixer to beat eggs only,,,mix in and mix cake well by hand
- Pour into cake pan, spreading evenly and bake for 22 to 25min.
- Frosting make frosting while cake bakes.
- Melt butter over medium-low heat Add cocoa and milk, stirring constantly.
- Pour over powdered sugar and mix well.
- Add vanilla and stir until smooth Add nuts and pour over warm cake.
Nutrition Facts : Calories 7911.2, Fat 380.9, SaturatedFat 192.1, Cholesterol 1177.7, Sodium 4267, Carbohydrate 1110.4, Fiber 35.5, Sugar 862.8, Protein 74.8
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