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Texas Sheet Cake V
Reviews:
January 23, 2008

I thought this was a 5 star finished product, but it takes way longer than 10 min. prep time, melting the butter/cocoa to a boil takes at least that. Make this your first step, so it can be cooling while you deal with the dry ingredients, etc. Rather than struggling to blend eggs and sour cream into a lot of dry stuff, whisk them together separately, and add gradually while running the mixer on Stir for very short periods of time, then add the lukewarm cocoa mix (too hot and you might curdle the batter). Finish by hand. All told, it took 30 to 40 min. to get it in the oven, which is really where the ease begins. It cooks quickly and you don't have to stay up all night waiting for it to cool so you can ice it. Take the time to scale it if your pan is bigger, it is tricky to do the math but it will make a difference, you won't end up with a big flat chocolate cracker. The pan size in the text is 10X15 but the pan size in the header is different; use the 10X15 size. Multiply pan dimensions to give you sq. in. (150 for this recipe; my pan was 192). Divide your pan area by 150, and multiply the result by 35 servings. This tells you what number to plug into the servings box; hit scale and it will automatically do the conversion for you. Odd stuff like 2 1/2 eggs can be rounded to 3 without catastrophe (I did it). Or just go buy a new 10X15 pan.:)PS-sift the sugar for the icing after measuring and before mixing, for no white lumps.

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