Texas Sheet Cake Texas Spring Texas Sweet Texas Tarragon Texas Truffles Texmati Rice Textured Vegetable Protein Tezu Thai Basil Thai Garlic Thai Ginger Thai Long Beans Thai Mortar and Pestle Thai Red Seeded Long Bean Thasos Olives The Crumblies Thermalize Thermometers Thermometers -- Bimetallic-Coil Thermometers -- Candy Thermometers -- Cheese Thermometers -- Chocolate Thermometers -- Meat Thermometers -- Oven Thermometers -- Refrigerator Thibodeau du Comté Beauce Beans Thick-leaved Pennywort Thick Cut Thick Half Thick Old Fashioned Rolled Oats Previous | Next | Texas Sheet Cake© Copyright 2009. All rights reserved and enforcedA Texas Sheet Cake is a big, low cake that is essentially a single-layer version of a German Chocolate Cake, with a simplified cake batter, and simplified presentation. It's a cake you can make for a crowd in under an hour, from start to ready to go out the door. The cake is dense, fudgy, rich and moist, with creamy, thick, shiny icing. Texas Sheet Cake is generally made in half-sheet or jelly-roll pans, about 9 x 13 inch (23 x 33 cm.) You serve the cake straight from the cake pan. You can buy the pans with plastic lids that fit on them, to make the finished cakes easier to transport and to keep flies off at picnics. Tip: tape your name to the bottom of your cake pan before you even start, because if you are going to be taking the cake anywhere, you are going to take it in the cake pan. The cake only needs about 20 to 25 minutes to bake. The icing, which has pecans in it, is a "boiled icing." You have to pour the icing on while the cake is still hot, and it basically spreads itself. Some recipes now call for some cinnamon in the cake batter, and many people think of the cinnamon as essential to the cake, but not many of the earliest printed recipes included it.
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