Or so they say. It is written in many old cookbooks that the Texas Sheet Cake was given its name because of its large size. And this cake is big; baked in a large 15 x 10 sheet aluminum sheet pan it is big enough to feed your family, friends and neighbors. What could be more perfect than this show stopping dessert for your Memorial Day weekend party?
There are lots of different variations of the Texas Sheet Cake. Many include buttermilk, butter and sour cream. Also, most of the recipes for frosting the Texas Sheet Cake call for pecans in the glaze. Obviously the above list of ingredients is out of the question, so I developed a dairy, egg and nut free version that all of us would love. This recipe uses simple ingredients you already have on hand and takes about 30 minutes to make from start to finish. The Texas Glaze is prepared on the stove while the cake is baking. Drizzle the rich glaze over the cake as soon as it comes out 0f the oven serve as is to all your guests…right in its big sheet pan. I love serving this cake alongside a big white bowl of blueberries, raspberries and strawberries.
Have a wonderful Memorial Day Weekend everyone!
Texas Sheet Cake
Yield: 1 cake
1/4 cup cocoa powder
1 cup dairy-free margarine
1 cup water
2 cups granulated sugar
2 cups unbleached all-purpose flour
2 tablespoons water
1/2 cup dairy-free buttermilk (mix 1/2 c. soy milk mixed with 1/2 tablespoon vinegar, let sit 5 minutes)
1 teaspoon baking soda
1 teaspoon vanilla extract
1 recipe Texas Glaze (recipe follows)
In a medium saucepan, bring cocoa, margarine, and water to a boil, stirring constantly over medium heat.
In a large bowl, mix together the sugar and the flour. Pour the cocoa mixture over the sugar–flour mixture, and blend well. Add the water, buttermilk, baking soda, and vanilla.
Preheat oven to 400ºF. Spray a 15×10×1-inch jelly-roll pan with dairy-free baking spray. Spread evenly into prepared pan, and bake 20 minutes. While the cake is baking, prepare the Texas Glaze.
When the cake is done, immediately pour the Texas Glaze over it, spreading evenly.
1/2 cup dairy-free margarine
6 tablespoons soy milk or rice milk
4 tablespoons cocoa powder
1 teaspoon good-quality vanilla extract
2 cups confectioners’ sugar
In a medium saucepan, combine margarine, soy milk, and cocoa, and bring to a boil, stirring constantly. Remove from heat, and add vanilla and confectioners’ sugar; mix well. Immediately pour glaze over warm cake.