A Birthday Story

Well Mr. Greg turned 36 this year and I baked him a Texas Sheet Cake for his birthday.

For those of you not familiar with this Texas treat, it is a chocolate cake that you make in a pan and then you poke holes in it after it has come out of the oven.

You quickly pour on the hot chocolate icing and it soaks into the cake making it a moist, gooey, yummy, thigh killing dessert.

In this video Greg tells a story about a cow named Liekki and the meaning behind the name.



It may not be that pretty but boy it sure tasted yummy!

Texas Sheet Cake

Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Preheat oven to 375°. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.


Yield: 20 servings (serving size: 1 slice)

CALORIES 298 (30% from fat); FAT 10g (sat 5.5g,mono 3.2g,poly 0.7g); IRON 1.1mg; CHOLESTEROL 44mg; CALCIUM 25mg; CARBOHYDRATE 49.8g; SODIUM 188mg; PROTEIN 3.1g; FIBER 0.5g

Cooking Light, SEPTEMBER 2007