Raisin Bar Sheet Cake
Servings
Prep Time
Cook Time
Ready In
Recipe: #916
October 19, 2011
Categories: Desserts, Cookies, Fruit, Raisin, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Mother's Day, New Years, Potluck, Summer, Winter, Oven Bake, Make it from scratch, Bars, Kid's Lunches, Flour, Spring more
"This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake."
Ingredients
- BATTER
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-
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- ICING
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Nutritional
- Serving Size: 1 (77.3 g)
- Calories 281.2
- Total Fat - 10.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 17.4 mg
- Sodium - 77.3 mg
- Total Carbohydrate - 46.8 g
- Dietary Fiber - 0.8 g
- Sugars - 33.3 g
- Protein - 2.4 g
- Calcium - 25.3 mg
- Iron - 0.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step 1
Heat oven to 375 degrees. Grease a 17 x 11 x 2 pan.
Step 2
In a mixing bowl, combine the first 9 ingredients. Pour into baking pan.
Step 3
Bake 20 minutes. If you are using a dark baking pan, check for doneness at 15 minutes. Cool slightly.
Step 4
Make Icing: Put powdered sugar into a medium-size bowl.
Step 5
In a small bowl, combine water and butter, than add vanilla and syrup.
Step 6
Add to sugar and beat until creamy, adding water to obtain correct consistency. Drizzle over slightly warm cake.
Tips & Variations
No special items needed.
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