by Chef Kendall Huff
Native Foods Cafe
Here at NFC, we do a whole lot of tastings. We do them for the Native Days Desserts, Special Meals, demos, you name it. So, not everything makes it to the plate. So, I’ve decided to share one of my favorites. The Texan Sheet cake…..oooooohhhh! Texas forever.
Now, this cake may or not be native to the state of Texas, but it has become a symbol of the Texan hospitality and friendliness. It’s also now found in many cookbooks across the states and featured as a traditional American food. Woo hoo!
Not only is this cake easy to make, full of flavor and fun, but in Texas, it’s also served in the pan it’s baked in. Score! Some use a yellow cake base and a SUPER sweet frosting. I did not. I decideded to rock out a chocolate cake with a light fudge-like frosting. Check it out…
The Texas Sheet Cake
For the cake:
½ cup vegan butter
1 cups water
¼ cup cocoa powder
2 cups unbleached flour
1 cup organic cane sugar
1 tsp baking soda
½ tsp sea salt
½ cup rice milk
1 tsp vanilla extract
-Preheat your oven to 350 degrees.
-Whisk together all your dry ingredients.
-Combine all the wet ingredients and slowly add them to the wet.
-Grease up your sheet pan with butter or a light spray.
-Pour ingredients into pan.
-Bake for 15 to 18 minutes.
½ cup vegan butter, melted
2 TBSP cocoa powder
3 TBSP rice milk
½ cup powdered sugar
1 cup chopped peanuts
-Combine the melted butter, cocoa powder, rice milk and powdered sugar together.
-Whisk until smooth and lump free.
-Frost the cake while it’s warm. Then add the chopped peanuts.
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