For the Media
Old Fashioned Sheet Cakes: Easy to Bake and Take
NASHVILLE, Tenn., September 2006 - Families have such busy schedules these days that when they do find time to get together, the host may throw some burgers on the grill or cook up a pot of chili and ask their guests to contribute side dishes and dessert. Not really much different from a "covered dish dinner," "potluck," or "dinner on the ground"-- all popular and easy ways for large groups to get together for a celebration or simple camaraderie.
"If you're looking for the perfect dish to take to a gathering like this, you can't go wrong with an old-fashioned sheet cake," suggests Linda Carman, Martha White® baking expert. "Sheet cakes are simpler to make than layer cakes, much easier to carry, and everyone will love to see you coming!"
If baking a cake seems intimidating, a sheet cake is a great choice. Making one layer means you don't have to portion batter into several pans. And since the cake can be frosted and served right out of the pan, you don't have to worry about getting it out of the pan, stacking layers, and frosting evenly.
A Few Baking Tips
Sheet cakes are almost always baked in 13x9-inch pans, and there are several kinds -- basic aluminum, non-stick, disposable aluminum or glass baking dishes. They will all work fine -- just remember to reduce the baking temperature 25 degrees when using dark nonstick or glass pans. Dark surfaces and glass absorb heat, so they cook more quickly than a shiny pan. Oven temperature is important when baking a cake. If you don't have an oven thermometer, get an inexpensive one at the grocery store, and check the temperature of your oven.
It's a good idea to measure out all the ingredients before your start. It makes mixing much easier, and you're less likely to leave something out.
For easier slicing, chill cakes with creamy icing and cut with a thin knife. Sometimes a wet knife will make a cleaner cut through the icing. And if you like to prepare ahead, all these cakes with creamy icings may be frozen for 3 to 4 months.
Take Your Choice
So now, which will it be -- banana, chocolate, or apple? Of course, you can never go wrong with chocolate, especially with this extravagantly thick, moist Sour Cream Chocolate Sheet Cake topped off with a hefty layer of creamy Sour Cream Chocolate Icing. Banana Cream Sheet Cake is the perfect example of the delectable flavor and moist texture that ripe bananas contribute to baked foods. And the "icing on this cake" is the perennial favorite - rich and delicious, Cream Cheese. Or, how about a comforting Caramel Apple Sheet Cake? Easy to stir up, this spicy fresh apple cake is topped off with Caramel Icing, but it's wonderful with Cream Cheese Icing, too.
For more cakes, cookies and pies that you can take along on family outings, visit www.marthawhite.com and click on the recipe section.
Sour Cream Chocolate Sheet Cake
Cake
2 cups Martha White® All-Purpose Flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup butter, softened
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
2 eggs
4 oz. unsweetened baking chocolate, melted and cooled
Sour Cream Chocolate Icing
1/2 cup butter, softened
4 oz. unsweetened baking chocolate, melted and cooled
4 cups confectioners' sugar
1 cup sour cream
1 teaspoon vanilla<
Heat oven to 350° F. Grease bottom of 13x9-inch baking pan. In large bowl, combine all cake ingredients, beat on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake at 350° F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool.
For icing, combine butter and chocolate until well blended. Blend in confectioners' sugar, sour cream and vanilla; beat until smooth. Spread over cooled cake.
12 to 15 Servings
Banana Cream Sheet Cake
Cake
2/3 cup Crisco® shortening
1 1/3 cup sugar
2 eggs
1 1/2 cups mashed bananas (about 3 large)
1 teaspoons vanilla
2 cups Martha White® All-Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup buttermilk
1 cup chopped pecans
Cream Cheese Icing
1 (8-oz.) pkg. cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla
Heat oven to 350° F. Grease 13x9-inch baking pan. In large bowl, combine shortening and sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla.
In another bowl, combine flour, soda and salt; whisk or stir to blend. On medium low speed, blend about 1/3 of the flour mixture into the creamed mixture. Blend in about half of the buttermilk. Repeat with flour mixture and buttermilk, ending with remaining flour mixture. Stir in pecans.
Pour into prepared pan. Bake at 350° F. for 40 to 45 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool.
In large mixing bowl, beat cream cheese and butter together. Gradually add sugar and stir until smooth. Add vanilla; blend thoroughly. Spread over cooled cake. Store in refrigerator.
12 to 15 Servings
Caramel Apple Sheet Cake
Cake
2 eggs
1 cup Crisco® vegetable oil
1 3/4 cups sugar
2 1/2 cups Martha White® Self-Rising Flour
3 cups peeled chopped apples
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon vanilla
Caramel Icing
1/3 cup butter
2/3 cup firmly packed dark brown sugar
1/3 cup milk
3 cups confectioners' sugar
1 teaspoon vanilla
Pecan halves, optional
Heat oven to 300° F. Grease a 13x9-inch baking pan. In large bowl, beat eggs. Add oil and sugar; stir until well blended. Stir in remaining cake ingredients; blend thoroughly. Pour batter into pan. Bake at 300° F. for 1 hour 10 minutes or until cake begins to pull away from sides of pan. Cool.
For icing, melt butter in saucepan over medium-low heat. Stir in brown sugar; cook and stir 2 minutes. Add milk, continue cooking until mixture boils, stirring constantly. Remove from heat; gradually stir in confectioners' sugar. Add vanilla; blend well. Spread over cooled cake. If icing gets too thick, add a little more milk; blend well. Garnish with pecan halves, if desired.
12 to 15 Servings