Texas Cake
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Directions. WATCH. Watch how to make this recipe. Heat the oven to 350 degrees F. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. Cream the butter and sugar in the bowl of an electric mixer.
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Bring to a boil over medium-high heat until melted. Add to mixing bowl along with flour, sugar, baking soda, and salt. Mix until combined. Add remaining wet ingredients. Whisk in the eggs, sour cream, and vanilla to finish the cake batter. Pour the cake batter evenly into the prepared pan. Bake.
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Step 1: Bake the Cake. In a medium bowl, whisk together the flour, salt and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla.
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Instructions. Prepare cake in a 9×13 pan according to package directions. Cool and poke the entire cake with a fork. Add 1 cup of boiling water to the jello mixture and stir until all powder is dissolved. Stir in ½ cup cold water. Gently pour over cake and refrigerate 4 hours.
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1 tablespoon vanilla extract or vanilla bean paste; 2 1/2 cups (360 grams) all-purpose flour 3/4 cup (75 grams) powdered sugar 2 teaspoons vanilla extract; 1 1/2 cups (3 sticks) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature; 8 ounces cream cheese, softened; 2 cups heavy cream, cold; 5 large eggs, at room temperature; 1 1/4 teaspoon baking powder
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Make the recipe with us. Step 1. Prepare the raspberry purée: In a medium saucepan, stir together the raspberries, sugar and salt. Cook over medium, stirring occasionally, until the berries start to break down, 5 to 6 minutes. Use a potato masher or large fork to smash the berries until they are soft and lumpy. Step 2.
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Instructions. Place rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and flour an 18×13 sheet cake pan. In a medium mixing bowl, combine flour, sugar, salt, and baking soda. Set aside. In a small saucepan, melt butter.
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Make the cake. Stir together all of the cake ingredients and pour the batter into a 9×13-inch pan that has been sprayed with nonstick cooking spray. Place in the oven and follow the instructions on the cake mix box for bake time. When it's done, place it on a wire rack to cool completely. Make the whipped topping.
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Instructions. Preheat oven to 350 and spray a 12×18 inch sheet pan/ jelly roll pan with nonstick baking spray. Combine flour, sugar, and salt in a large mixing bowl. Set aside. Melt butter in a saucepan, then add the cocoa powder and stir together to combine. Add the hot water and bring mixture to a boil.
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CAKE. Preheat oven to 350 degrees. Line a 11 x 17 jelly roll pan with parchment or grease it. Combine ½ cup butter, ½ cup shortening, 2 ounces chocolate, and water in a small saucepan. Heat until chocolate is melted and mixture is smooth. 2. In a separate small bowl, combine flour and baking soda. Set aside. 3.
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Preheat oven to 350°F. Line 3 (8-inch) round cake pans with parchment paper, spraying with non-stick cooking spray before and after place parchment in pans. Set aside. Place all of the cake ingredients (except sprinkles) in a large bowl.
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, cream cheese, and sugar on medium speed. Beat until fluffy, 5-7 minutes. Stop the mixer occasionally and scrape down the sides of the bowl.
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Instructions. Preheat the oven to 350ºF. Whisk together the flour, salt, baking soda, baking powder, and sugar. Add the oil, eggs, buttermilk, and vanilla, and stir to combine. Coat a 9×13-inch pan with nonstick spray (or butter liberally). Line with parchment paper.
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Boil for 30 seconds and remove from the heat. In a large bowl whisk together the flour, sugar, baking soda, and salt. Pour the hot butter mixture into the flour mixture and stir to combine. Add in the buttermilk, whisked eggs, and vanilla and stir until evenly incorporated and smooth.
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Combine the butter and buttermilk in a medium saucepan and bring just to a boil. Remove from heat. In a large mixing bowl or bowl of a stand mixer fitted with the wire whisk attachment, combine the flour, sugar, baking soda, and salt. Add the buttermilk/butter mixture and mix until combined.
