Texas Orange Sheet Cake Recipes

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TEXAS SHEET CAKE



Texas Sheet Cake image

This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 14

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
ICING:
1/2 cup butter, cubed
1/4 cup plus 2 tablespoons 2% milk
3 tablespoons baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE SHEET CAKE



Orange Sheet Cake image

Make and share this Orange Sheet Cake recipe from Food.com.

Provided by LorenLou

Categories     Dessert

Time 50m

Yield 1 sheet cake

Number Of Ingredients 7

1 (18 1/4 ounce) box lemon cake mix
1 (3 ounce) box orange gelatin
4 eggs or 4 egg substitute
3/4 cup water
3/4 cup canola oil
1 lb powdered sugar
3/4-1 cup orange juice

Steps:

  • Preheat oven to 350.
  • Spray bottom of 9x13" sheet cake pan with cooking spray.
  • Set aside.
  • Beat first five ingredients with an electric mixer for 4 minutes.
  • Pour into the prepared cake pan.
  • Bake for 35 minutes.
  • For icing, beat the powdered sugar and orange juice with a mixer until smooth.
  • (Start with 3/4 cup orange juice. If you want the cake even moister/soggier than it already is, slowly increase the amount of orange juice).
  • Remove cake from oven, and poke with many holes- using a chopstick or fork or skewer, etc.
  • Pour the icing over the warm cake.

Nutrition Facts : Calories 6146.4, Fat 244.2, SaturatedFat 26.9, Cholesterol 856.4, Sodium 4085.2, Carbohydrate 953.7, Fiber 6.1, Sugar 758.6, Protein 55.9

TEXAS ORANGE SHEET CAKE



Texas Orange Sheet Cake image

Make and share this Texas Orange Sheet Cake recipe from Food.com.

Provided by pink cook

Categories     Dessert

Time 1h5m

Yield 1 large cake, 16 serving(s)

Number Of Ingredients 17

3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup butter, softened (can use light)
1 cup sugar (I use Splenda Blend)
3 eggs, well beaten
3 tablespoons orange marmalade
2 tablespoons orange peel, grated
1 (11 ounce) can mandarin orange segments, chopped, optional (I add them for more flavor)
1 1/3 cups orange juice
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon lemon juice
1 cup fresh orange juice
2 tablespoons orange peel, finely grated
1/2 teaspoon salt
2 tablespoons butter (can use light)

Steps:

  • Sift flour, baking powder, and salt together.
  • In a large bowl, cream butter until smooth. Gradually add sugar and beat until light and fluffy.
  • Beat eggs; stir in marmalade, orange rind and mandarin segments, if you like.
  • Beat in flour mixture alternately with orange juice, beating after each addition.
  • Turn batter into a greased and floured 11x14x1-inch or cookie sheet and bake at 350° for 30 to 35 minutes.
  • Cool in pan on rack for about 10 minutes and turn in a plate to coool completely and frost with.
  • ORANGE GLAZE RECIPE that I posted here: Recipe 411994:.
  • Combine sugar and cornstarch in saucepan. Add lemon and orange juices slowly and stir until smooth.
  • Add remaining ingredients and cook, stirring frequently, over low heat until thick and glossy. Cool and spread on cake.
  • Recipe can be doubled if you want.

Nutrition Facts : Calories 369.4, Fat 14.2, SaturatedFat 8.6, Cholesterol 69.2, Sodium 327.9, Carbohydrate 57.1, Fiber 1.4, Sugar 32.4, Protein 4.6

TEXAS STRAWBERRY CRUNCH SHEET CAKE



Texas Strawberry Crunch Sheet Cake image

Food and drink are an important part of independence celebrations all over the world. Juneteenth is all about community, fellowship and the cookout is an essential part of that. Family and friends come together to celebrate and partake in red foods and drinks that some view as symbols of sacrifice and suffering and others embrace as signs of resilience and joy. This delicate cake is inspired by Texas sheet cake, substituting chocolate cake for strawberry cake and chocolate ganache for chantilly cream. The strawberry purée is a perfect way to use up slightly overripe strawberries and the strawberry cookie crunch topping adds a nostalgic feel and extra texture to this center-of-the-table cake.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray
1 pound strawberries, trimmed
3 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
Pink gel food coloring, optional
One 0.25-ounce packet unflavored gelatin (see Cook's Note)
2 cups heavy whipping cream
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
4 ounces spiced biscuit cookies, such as Lotus Biscoff (about 4 cookies)
4 ounces strawberry crème-filled sandwich cookies or shortbread (about 4 cookies)
One 2.75-ounce package strawberry-flavored wafer cookies, such as Keebler (about 12 wafers)

Steps:

  • For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. Lightly coat the parchment with cooking spray.
  • Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside.
  • Sift the flour, baking soda and salt into a large bowl.
  • Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
  • Add the eggs, one at the time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.
  • Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter.
  • Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook's Note).
  • Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes.
  • For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners' sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined.
  • For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs.
  • Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook's Note). Slice and serve.

TEXAS SHEET CAKE



Texas Sheet Cake image

This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.

Provided by Eddie Jackson

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter, plus more for the pan
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup unsweetened cocoa powder
1 1/2 cups pecans, chopped
1 1/2 sticks (12 tablespoons) unsalted butter
Pinch of kosher salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
1/3 cup whole milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
  • Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
  • Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
  • Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
  • Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
  • For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
  • Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

WHITE TEXAS SHEET CAKE



White Texas Sheet Cake image

This cake is good to make a day ahead, and is very popular at pot-lucks.

Provided by Diane Kester

Categories     Desserts     Cakes     White Cake Recipes

Time 40m

Yield 24

Number Of Ingredients 14

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
½ cup sour cream
1 teaspoon almond extract
½ teaspoon salt
1 teaspoon baking soda
½ cup butter
¼ cup milk
4 ½ cups confectioners' sugar
½ teaspoon almond extract
1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.
  • Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
  • Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 48.1 g, Cholesterol 48.3 mg, Fat 16.7 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 192.8 mg, Sugar 39.1 g

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