Just Kate Posted November 19, 2011 Share Posted November 19, 2011 My family has a chocolate cake recipe that is served at every family gathering. Either my mom or my aunt make the cake and they use margarine. I have made the cake before at my mom's house using her ingredients, but never on my own. So I just learned that the cake is not being made for Thanksgiving and I am afraid there will be a revolt if it is not there, so I offered to make it. Of course, I don't bake with margarine (ewwwww!). Can I substitute butter or will it affect the flavor/texture? I don't want the one year I make the cake to be the year that it tastes "different". WWYD? Texas Sheet Cake 2 cups all-purpose flour 2 cups sugar 1 t baking soda 1/2 t salt 2 eggs 1/2 cup sour cream 2 sticks margarine 1 cup water 1/4 cup cocoa powder Combine first 4 ingredients and set aside. Bring water, margarine and cocoa to boil, while hot add to flour mixture. Add eggs, sour cream and mix well. Pour into large greased cookie sheet. Bake at 350 degrees for 20-30 minutes. Ice while hot. Icing 1 stick margarine, melted 4 T cocoa powder 1 box powdered sugar 3-4 T milk 1 t vanilla 1 cup chopped pecans (optional) Add cocoa to the melted margarine and then add the rest of the ingredients. Beat well and pour on hot cake. Quote Link to comment Share on other sites More sharing options...
kathymuggle Posted November 19, 2011 Share Posted November 19, 2011 Yes, it will affect the flavour, but I cannot imagine it will be in anything but a good way..... I say make it and use butter. Quote Link to comment Share on other sites More sharing options...
DarlaS Posted November 19, 2011 Share Posted November 19, 2011 Yes, it will affect the flavour, but I cannot imagine it will be in anything but a good way..... I say make it and use butter. :iagree: This will be the year you made the cake and it tasted BETTER! :D Quote Link to comment Share on other sites More sharing options...
********* Posted November 19, 2011 Share Posted November 19, 2011 :iagree: This will be the year you made the cake and it tasted BETTER! :D I bet either no one will notice, or it'll taste better. Quote Link to comment Share on other sites More sharing options...
Susie in SWVA Posted November 19, 2011 Share Posted November 19, 2011 Use the butter! It will only make it better. Susie In SWVA Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 19, 2011 Share Posted November 19, 2011 No one will notice. It's not that big a deal. The cooking etc will not change. Don't say a word. If they say anything just claim you have no idea why it would taste different. ;) Then offer to make it every year so you know what is in there, lol. Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted November 19, 2011 Share Posted November 19, 2011 No one will notice. It's not that big a deal. The cooking etc will not change. Don't say a word. If they say anything just claim you have no idea why it would taste different. ;) Then offer to make it every year so you know what is in there, lol. :iagree: Quote Link to comment Share on other sites More sharing options...
Another Lynn Posted November 19, 2011 Share Posted November 19, 2011 The idea of me posting on a baking thread is almost as pathetic as posting on a science thread. But this is more of a question for others.... If op wants the least taste difference, would it be better to use salted or unsalted butter? (just curious) Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted November 19, 2011 Share Posted November 19, 2011 The idea of me posting on a baking thread is almost as pathetic as posting on a science thread. But this is more of a question for others.... If op wants the least taste difference, would it be better to use salted or unsalted butter? (just curious) Salted. :001_smile: Quote Link to comment Share on other sites More sharing options...
arghmatey Posted November 19, 2011 Share Posted November 19, 2011 The idea of me posting on a baking thread is almost as pathetic as posting on a science thread. But this is more of a question for others.... If op wants the least taste difference, would it be better to use salted or unsalted butter? (just curious) Unsalted. I control the salt in my goodies--not the people who make the butter! :-) ETA: Oh, misread your post. I don't know. I don't believe I've ever used margarine. Is it salted? Quote Link to comment Share on other sites More sharing options...
2squared Posted November 19, 2011 Share Posted November 19, 2011 Know what I would do? I am a paranoid perfectionist. I would make a test cake this weekend to see how it tastes. Quote Link to comment Share on other sites More sharing options...
*Lulu* Posted November 19, 2011 Share Posted November 19, 2011 Know what I would do? I am a paranoid perfectionist. I would make a test cake this weekend to see how it tastes. Oh, that is a good plan. Then you can invite all of us over to help you make sure it is up to snuff! :D FTR- I have de-margarined several family recipes and have never heard a complaint. Good Luck! Quote Link to comment Share on other sites More sharing options...
kalanamak Posted November 19, 2011 Share Posted November 19, 2011 I bet either no one will notice, or it'll taste better. :iagree: Or use Earth Balance. It isn't yucky at all. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted November 19, 2011 Share Posted November 19, 2011 I don't believe I've ever used margarine. Is it salted? Yep! Quote Link to comment Share on other sites More sharing options...
georgialee Posted November 19, 2011 Share Posted November 19, 2011 Use butter! It will taste better. Personally, I would sub the 1 cup of water for 1 cup of coffee. You won't taste the coffee flavor but it makes chocolate taste MUCH more chocolate-y. :D Quote Link to comment Share on other sites More sharing options...
kewb Posted November 19, 2011 Share Posted November 19, 2011 Def. use unsalted butter. Baking with butter tastes better. I think everything is better with butter. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted November 19, 2011 Share Posted November 19, 2011 I've eaten a ton of TSC, living in Texas for 8 years. It always seemed just a little less chocolately than I expected, but I loved it! Then I saw a TV show and changed my ways-- I finally made it with butter and oil, plus more cocoa, like this recipe: Serves 24 Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes. IngredientsCake2 cups all-purpose flour 2 cups sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs plus 2 yolks 2 teaspoons vanilla extract 1/4 cup sour cream 8 ounces semisweet chocolate, chopped 4 tablespoons unsalted butter 3/4 cup vegetable oil 3/4 cup water 1/2 cup Dutch-processed cocoa powder Chocolate Icing8 tablespoons (1 stick) unsalted butter 1/2 cup heavy cream 1/2 cup Dutch-processed cocoa powder 1 tablespoon light corn syrup 3 cups confectioners' sugar 1 tablespoon vanilla extract 1 cup toasted pecans, chopped Instructions 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth. 2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack. 3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve. Timing is Everything The key to perfectly moist Texas sheet cake is to let the warm icing soak into the hot cake. As soon as the cake comes out of the oven, pour the warm icing over the cake and use a spatula to spread the icing to the edges of the cake. This creates the signature fudgy layer between the icing and the cake. I vote you make this one this weekend and see if you like it better--I did, and I never thought I'd change my recipe!! Quote Link to comment Share on other sites More sharing options...
Just Kate Posted November 19, 2011 Author Share Posted November 19, 2011 The idea of me posting on a baking thread is almost as pathetic as posting on a science thread. But this is more of a question for others.... If op wants the least taste difference, would it be better to use salted or unsalted butter? (just curious) OP here...great question! I didn't even think of that. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted November 19, 2011 Share Posted November 19, 2011 :iagree: Or use Earth Balance. It isn't yucky at all. That's what I would suggest as well. Butter and margarine aren't alike structurally, so the substitution can effect the structure/texture of the finished product. (I have been explaining this to my mother about her failed recipes for decades.) Earth Balance is structurally margarine, but doesn't have the sketchy ingredients. Quote Link to comment Share on other sites More sharing options...
mom4him Posted November 19, 2011 Share Posted November 19, 2011 :iagree: This will be the year you made the cake and it tasted BETTER! :D :iagree: Quote Link to comment Share on other sites More sharing options...
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