Sheet Cake

Decorating By dreamdelights Updated 21 Jan 2009 , 2:55pm by indydebi

dreamdelights Posted 21 Jan 2009 , 12:50pm
post #1 of 4

I have a carrot cake receipe for two 8in or 9 in pans. How do I modify the recipe for a sheet cake

3 replies
rockysmommy Posted 21 Jan 2009 , 1:10pm
post #2 of 4
Quote:
Originally Posted by dreamdelights

I have a carrot cake receipe for two 8in or 9 in pans. How do I modify the recipe for a sheet cake






Ingredients

* Cake:9"x13"
* Cooking spray
* 9 tablespoons butter, softened
* 2/3 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 2 large egg whites
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 3/4 cup low-fat buttermilk
* 2 cups finely shredded carrot
*

Frosting:
* 1/2 cup (4 ounces) block-style fat-free cream cheese
* 1/4 cup butter, softened
* 2 teaspoons vanilla extract
* 1/8 teaspoon salt
* 2 3/4 cups powdered sugar, divided

Preparation

Preheat oven to 350°.

To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake.

This has worked well for me.

kaat Posted 21 Jan 2009 , 1:27pm
post #3 of 4

A duncan hines cake mix will make 2 8" or 2 9" round cakes or 1 9x13". Based on the same theory maybe you don't need to modify it?

indydebi Posted 21 Jan 2009 , 2:55pm
post #4 of 4

How big of a sheet cake are you making?

If your recipe is for two 8" pans, then that's the same as one cake mix.

11x15 sheet uses 2 cake mixes
12x18 sheet uses 3 cake mixes
14x22 sheet uses 4 cake mixes

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