Gooey Texas Chocolate Sheet Cake Skillet (Easy Chocolate Cake) Recipe - The Cookie Rookie® (2024)

FAQs

How to bake a cake in a cookie sheet? ›

Grease the half-sheet pan and line it with parchment. Pour in the batter, spread it into an even layer using your offset spatula, then bake as directed in the recipe. I always start checking at least 10 minutes before the bake time listed in the recipe, since the cake tends to be thinner and bake more quickly.

This chocolate cake topped with milk chocolate frosting couldn't be easier—it's made, and baked, right in a cast iron skillet. Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

In addition to funerals, Texas sheet cake is a common sight at church events, leading to its nickname “church lady cake.” In his Baptist News op-ed, Wingfield noted that the cake is “almost as common at church gatherings as communion elements.” It also makes the occasional appearance at birthdays, Christmas (with ...

Baking sheet pans have rolled edges with a lip around the entire pan, whereas cookie sheets do not. Baking sheets are often used for roasting and other savory preparations. Baking sheets can also be used for very shallow cakes, like those used for jelly rolls. Baking sheets can be used for cookies.

In a pinch, baking directly on an ungreased baking sheet will work fine; the cookies have enough fat in them to prevent severe sticking — although you might need a thin metal spatula to pop some of them off.

Full-Sheet Cake: Around 14 to 16 cups of batter. Half-Sheet Cake: Approximately 7 to 8 cups of batter. Quarter-Sheet Cake: About 3 to 4 cups of batter.

Recipe FAQs

Yes you can! Not only is this cake easy, it also travels great and can be made a day ahead of time. Always a good trait in a dessert during the holidays.

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

Put the oiled pan in a preheated 450°F oven, and leave it there for 30 minutes. It may get a little smoky, so keep your kitchen well ventilated. It's during this time that the oil will polymerize and form the first of several hard, plastic-like coatings you'll be laying down.

It Holds Heat & Makes Things More Foolproof

This reason is why bakers should love it too. Cast iron's ability to retain heat ensures the upside-down cake you're baking will be tender and evenly cooked without burning the sugary glaze, and your giant chocolate chip cookie is gooey throughout with nice chewy edges.

Can I use glass instead of cast iron? ›

For example, baking a berry cobbler or crisp (with no bottom crust) is better handled with a glass baking pan. Using a metal or cast iron pan could result in discoloration of the fruit along with an unpleasant, metallic flavor.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard.

Why is it called funeral cake? meant not only to provide refreshment for mourners, but also to be a token of remembrance and comfort. special funeral cakes has all but disappeared.

Culprit #1: The Cake Layers Are Underbaked

The most common reason why cakes sink in the middle is that they're underbaked. If a cake isn't fully baked through, the center doesn't have a chance to set and it will sink. This creates a doughy, dense texture in the center of your cake layer.

Using a sheet pan to bake is by far the easiest and quickest way! The ideal sheet pan for making a cake would be flat and have sides that are at least 1 inch high.

A full sheet cake weighs 8 pounds of batter. The average super market box cake weighs 15.25 ozs. Add in the eggs & water & oil & you have just about 2 lbs. So you would need 4 boxes, maybe a little more for waste because most people don't scrap the bowl very well & lose product that way.

This pan is 13x18, so 2 boxes.

One cake mix yields 4 to 6 cups of batter. For the regular 11x15x2-inch pan, use 2 cake mixes. For the 12x18x2-inch pan, use 3 cake mixes.