Friday, May 13, 2016

TEXAS SHEET CAKE


Sekali pandang macam brownies, tapi ini ada kek cokolat biasa yang dibakat menggunakan dulang cetek atau nipis Ramuan dan bahan semua kek cokolat. Kek ini sesuai jika kita inginkan kek yang kecil untuk sekali makan. Toppingnya saya tidak mengikut resipi kerana lebih suka dengan topping ganache Apa pun semua bergantung pada citarasa kita untuk toppingnya.

Tektur kek lembut dan lembapa.





Texas Sheet Cake

  • 2 teaspoons all-purpose flour
  • 2 cups all-purpose flour 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup butter or stick margarine
  • 1/4 cup unsweetened cocoa
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs


ICING:
  • 6 tablespoons butter or stick margarine
  • 1/3 cup fat-free milk
  • 1/4 cup unsweetened cocoa
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons vanilla extract


Preparation

Preheat oven to 375°.

To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

    Notes


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