I am a firm believer that almost all family functions should have a TEXAS SHEET CAKE. So when I saw that chef brad had a recipe for Texas sheet cake, I knew I had to give it a try! This cake turned out really good. It was made with whole grains and tasted almost just the same as a normal sheet cake made with white flour. I promise you will not be disappointed in this recipe…just try it out and when you eat your third slice you won’t feel as bad because it’s made with whole grains!!
Round up your ingredients.
Now this recipes calls for freshly ground amaranth, so if I were you I would grind the amaranth first.
Put the amaranth in your grain mill.
And crank away
Here is the amaranth before and after it has been ground
Now let’s start in on the rest of the recipe.
Bring your buttermilk, butter, & cocoa to a boil. (Buttermilk is a new ingredient that I had never thought to add to my Texas sheet cakes!)
While that’s warming up, sift together the Wonderflour, ground amaranth, sugar, salt & soda.
Once the buttermilk mixture is boiling, remove from the heat and let it cool for a couple minutes.
While that is now cooling mix together the sour cream, eggs, and vanilla.
Use the warm buttermilk mixture to slowly temper the egg mixture and then add it to the dry mixture and mix. Pour it all into a greased sheet pan.
Cook for 25 minutes and remove from the oven.
When the cake has about 10 minutes left to bake go ahead and start to make the frosting for it.
Bring to a boil the butter, milk and cocoa
When it begins to boil, add the vanilla and powdered sugar.
Mix all that together. Once the cake comes out of the oven, pour the frosting over it and… TA-DAH! Your whole grain Texas Sheet Cake is done and ready to be eaten!
So until next time…
This cake was great, I’ve never used amaranth flour. I will have to get some and give it a try, it seems to have a good taste for using in deserts.