Similar to the cake batter, you don’t need a stand mixer to make the Texas sheet cake’s fudge frosting. As the name suggests, it’s a 13x9” piece of aluminized-steel cookware with precise 90 degree corners; it looks like a piece of industrial equipment and cooks with that same level of exactness. If you want to measure your pan to be sure, measure it from the inside—one corner to the opposite corner on the same side of the pan.

Circulon cookware, bakeware, and kitchenware products are engineered for performance, versatility, convenience, and safety. This Texas sheet cake recipe for a 9 x 13 inch sheet pan is a smaller batch version of classic Texas sheet cake! The fudge frosting’s surface tends to harden if left unstirred too long—this is totally normal, and a desirable quality for Texas sheet cake frosting!This math is easiest for rectangular and square pans, but this method works for any baking project in any size or shape pan. Other sources also credit First Lady Lady Bird Johnson (who was born and raised in Texas) for introducing the recipe to the rest of the country. The PME cake pans are made from a strong and durable form of non-reactive anodised aluminium making them easy to use, clean and hard wearing. Until relatively recently I had no standing mixer, no teaspoon measure (lost it in a move, but two half teaspoons worked just as well! The best choice for you will depend on whether you are more interested in roasting or making baked goods, how regularly you plan to use it, and if you plan to use it under the broiler or on the stove.

And finally, Texas sheet frosting is thin and candy-like; it is more similar to the texture of royal icing and chocolate fudge candy than it is to creamy buttercream. I spent years as an enthusiastic but poorly equipped home baker, amped to make blondies on a weeknight but without the exact right tools to do so. Glass is another favorite material for casseroles, roasted veggies, and lasagna, although it’s not the best for baked goods. That being said, if you live somewhere warm and humid, the frosting has a tendency to become soft and slightly runny.Once the butter has melted, add the cocoa powder and water, mixing together with a heatproof rubber spatula to combine. I definitely added the powdered sugar, but something must have gone wonky somewhere… Maybe my scale was off or something. To this day, every Bundt pan is still made in Minnesota by the family-run company that Dotty and Dave started.

At this point, it's time to introduce a third dimension (height) to our calculations, and that means we're talking about the recipe's volume, not just the area of the pan's bottom.inch Bundt pan holds 10-12 cups of batter, the same as a 10×2 inch round pan (10 cups), 9×2 inch square pan (10 cups), 10×2 inch square pan (12 cups), 11×7 inch pan (10 cups), 10×15 inch jelly roll pan (10 cups), 12×17 inch jelly roll pan (12 cups), 9×2. Porcelain or stoneware are the most common materials used for casserole dishes, and it’s not hard to see why. The scent of burning chocolate and sugar rolls through the house (or test kitchen), as the shame washes over in waves.