Desserts.Tex-MexSheetCake History
Hide minor edits - Show changes to output
February 23, 2017, at 08:55 PM
by -
Deleted lines 32-38:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Matee]] — [-22 February 2017, 23:50-]
>>messageitem<<
hi freemans, my year and i had gone to ironbrigde and it was amazing!!!!!!!! but you can’t beat the year 6 wales trip. i can’t wait until secondry school it is going to be sweet.OK back to ironbrigde, they had lots of shops like the sweet shop and chip shop.ok i am going to go by!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!e!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
>><<
February 23, 2017, at 07:50 AM
by - Comment added
Added lines 33-39:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Matee]] — [-22 February 2017, 23:50-]
>>messageitem<<
hi freemans, my year and i had gone to ironbrigde and it was amazing!!!!!!!! but you can’t beat the year 6 wales trip. i can’t wait until secondry school it is going to be sweet.OK back to ironbrigde, they had lots of shops like the sweet shop and chip shop.ok i am going to go by!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!e!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
>><<
May 19, 2014, at 09:49 PM
by -
Deleted lines 32-37:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Kamil]] — [-04 May 2014, 08:55-]
>>messageitem<<
I tried these brownies last week and they were GREAT. Using mainrrage means they are dairy-free as well, and I needed a GF DF dessert for a birthday party. I doubled the recipe and used a 9 13 pan, which was perfect. I did find them a bit salty, so next time I'd reduce the salt and/or try using unsalted butter (we don't need to be dairy-free normally).
>><<
!!!!![[~Kamil]] — [-04 May 2014, 08:55-]
>>messageitem<<
I tried these brownies last week and they were GREAT. Using mainrrage means they are dairy-free as well, and I needed a GF DF dessert for a birthday party. I doubled the recipe and used a 9 13 pan, which was perfect. I did find them a bit salty, so next time I'd reduce the salt and/or try using unsalted butter (we don't need to be dairy-free normally).
>><<
May 04, 2014, at 03:55 PM
by - Comment added
Added lines 32-38:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Kamil]] — [-04 May 2014, 08:55-]
>>messageitem<<
I tried these brownies last week and they were GREAT. Using mainrrage means they are dairy-free as well, and I needed a GF DF dessert for a birthday party. I doubled the recipe and used a 9 13 pan, which was perfect. I did find them a bit salty, so next time I'd reduce the salt and/or try using unsalted butter (we don't need to be dairy-free normally).
>><<
May 22, 2008, at 01:20 AM
by -
Changed line 27 from:
1 teaspoon vanilla\\
to:
1 teaspoon vanilla extract\\
April 06, 2008, at 08:33 PM
by -
Changed line 21 from:
1-1/2 cups packed light brown sugar\\
to:
1-1/2 cups firmly packed light brown sugar\\
December 10, 2007, at 11:47 PM
by -
Added lines 1-31:
Name: Tex-Mex Sheet Cake\\
Key Ingredient: flour\\
Preparation: bake\\
Cuisine: Southern\\
Source: Newspaper\\
Food Group: sugar\\
Meals: dinner, snack, party, picnic\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :45\\
Elapsed Time: 1:00\\
Occasion: Potluck\\
Servings: 20
1-1/4 cups (2-1/2 sticks) margarine or butter\\
1/2 cup unsweetened cocoa\\
2 tablespoons instant coffee\\
1 cup water\\
2 cups all-purpose flour\\
1-1/2 cups packed light brown sugar\\
1 teaspoon baking soda\\
1 teaspoon ground cinnamon\\
1/2 teaspoon salt\\
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)\\
2 eggs\\
1 teaspoon vanilla\\
1 cup powdered sugar\\
1 cup toasted slivered almonds or pecans
Preheat oven to 350F. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15 x 10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining sweetened condensed milk; stir in powdered sugar and nuts. Spread on warm cake.
Key Ingredient: flour\\
Preparation: bake\\
Cuisine: Southern\\
Source: Newspaper\\
Food Group: sugar\\
Meals: dinner, snack, party, picnic\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :45\\
Elapsed Time: 1:00\\
Occasion: Potluck\\
Servings: 20
1-1/4 cups (2-1/2 sticks) margarine or butter\\
1/2 cup unsweetened cocoa\\
2 tablespoons instant coffee\\
1 cup water\\
2 cups all-purpose flour\\
1-1/2 cups packed light brown sugar\\
1 teaspoon baking soda\\
1 teaspoon ground cinnamon\\
1/2 teaspoon salt\\
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)\\
2 eggs\\
1 teaspoon vanilla\\
1 cup powdered sugar\\
1 cup toasted slivered almonds or pecans
Preheat oven to 350F. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15 x 10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining sweetened condensed milk; stir in powdered sugar and nuts. Spread on warm cake.