Everyday Systems

It's not really covering any new ground, but this article is quite interesting, and contains SCIENCE(TM)!

While I'm here, does anyone have any good cakey-type tray bake recipes?

ThomsonsPier wrote:
While I'm here, does anyone have any good cakey-type tray bake recipes?

Something like this?

http://thepioneerwoman.com/cooking/2007 ... st_chocol/

wosnes wrote:

ThomsonsPier wrote:
While I'm here, does anyone have any good cakey-type tray bake recipes?

Something like this?

http://thepioneerwoman.com/cooking/2007 ... st_chocol/

This appears to be pure evil in a tray and I shall endeavour to assemble one at the weekend. Thanks.

I think I'm going to make that to bring into the office for my birthday! That, and a gallon of milk!

This is also called Texas Sheet Cake.
One pound of confectioner's sugar is 3 1/2 cups unsifted. So 1/2 cup less is 3 cups as called for in the recipe.

My son's birthday is Friday. He loves chocolate cake but I'll probably put nuts on only half the cake incase I "ruin" it for him.

guadopt1997 wrote:I think I'm going to make that to bring into the office for my birthday! That, and a gallon of milk!

IMHO milk absolutely ruins cake or cookies! I HATE milk as a beverage. Just my 2¢ worth.

Well, gang, I made the cake and everyone loved it, especially the birthday boy.
4 rounded Tbs is about 1/2 cup cocoa.

The frosting, if using 3 cups of 10X sugar, only needed 3 TBS milk. The problem I had with the icing of the warm cake (as called for in the recipe) caused the frosting to melt and separate while on the warm cake and when it cooled the butter pooled and hardened on the cake. not too appetizing and I love butter as much as the next guy. I had to mix it in while on the cake. It ruined the look of the sprinkles a bit. I'm gonna make it again and this time wait until the cake is completely cool before frosting.

Hopefully it doesn't interfere with the cake's moistness.