@angietaniaa:

Angietaniaa
Angietaniaa
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Region: ID
Friday 04 December 2020 10:32:58 GMT
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maul.ni
MauL :
hampir aj kena 😂😂😂
2020-12-04 11:00:44
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segetae
Gits :
anj...ay
2020-12-04 14:53:26
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bozhevilnyy_
Mas F :
gitu aja cantik, heran
2020-12-04 17:20:36
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laviiuss
Laviiuss :
mulutnya aktif yh bund 😂😂😂
2020-12-04 18:05:34
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maulana.arief
lactovory :
Aktif ya bund
2020-12-05 03:26:37
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Texas Sheet Cake Recipe Ingredients For the Cake 2 cups all-purpose flour 2 cups granulated sugar 1 cup unsalted butter 1 cup water 1/3 cup unsweetened cocoa powder 2 large eggs 1/2 cup sour cream 1 teaspoon baking soda 1 teaspoon vanilla extract Pinch of salt For the Chocolate Icing 1/2 cup unsalted butter 1/4 cup unsweetened cocoa powder 1/4 cup milk 3 1/2 cups powdered sugar 1 teaspoon vanilla extract 1 cup chopped pecans (optional but classic!) Instructions 1. Make the Cake Preheat oven to 350°F (175°C). Grease a 13x18-inch sheet pan. In a large bowl, whisk together flour and sugar. In a saucepan, bring butter, water, and cocoa to a boil, stirring until smooth. Pour the hot chocolate mixture over the dry ingredients and mix well. Add eggs, sour cream, baking soda, vanilla, and salt. Mix until smooth. Pour batter into the prepared sheet pan and bake for 18–22 minutes, or until a toothpick comes out clean. 2. Make the Icing About 5 minutes before the cake finishes baking, melt butter in a saucepan. Add cocoa powder and milk, then bring to a simmer. Remove from heat and whisk in powdered sugar and vanilla until smooth. Stir in pecans if using. Pour the warm icing over the hot cake and spread quickly before it sets. Tips for the Perfect Texas Sheet Cake Pour the icing while the cake is hot—that’s what gives the signature fudgy layer. Add a pinch of cinnamon to the batter for a classic Southern twist. Replace pecans with walnuts or skip nuts for a nut-free version. Store at room temperature, covered, for up to 3 days.
Texas Sheet Cake Recipe Ingredients For the Cake 2 cups all-purpose flour 2 cups granulated sugar 1 cup unsalted butter 1 cup water 1/3 cup unsweetened cocoa powder 2 large eggs 1/2 cup sour cream 1 teaspoon baking soda 1 teaspoon vanilla extract Pinch of salt For the Chocolate Icing 1/2 cup unsalted butter 1/4 cup unsweetened cocoa powder 1/4 cup milk 3 1/2 cups powdered sugar 1 teaspoon vanilla extract 1 cup chopped pecans (optional but classic!) Instructions 1. Make the Cake Preheat oven to 350°F (175°C). Grease a 13x18-inch sheet pan. In a large bowl, whisk together flour and sugar. In a saucepan, bring butter, water, and cocoa to a boil, stirring until smooth. Pour the hot chocolate mixture over the dry ingredients and mix well. Add eggs, sour cream, baking soda, vanilla, and salt. Mix until smooth. Pour batter into the prepared sheet pan and bake for 18–22 minutes, or until a toothpick comes out clean. 2. Make the Icing About 5 minutes before the cake finishes baking, melt butter in a saucepan. Add cocoa powder and milk, then bring to a simmer. Remove from heat and whisk in powdered sugar and vanilla until smooth. Stir in pecans if using. Pour the warm icing over the hot cake and spread quickly before it sets. Tips for the Perfect Texas Sheet Cake Pour the icing while the cake is hot—that’s what gives the signature fudgy layer. Add a pinch of cinnamon to the batter for a classic Southern twist. Replace pecans with walnuts or skip nuts for a nut-free version. Store at room temperature, covered, for up to 3 days.

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