Raisin Bar Sheet Cake
Recipe: #916
October 19, 2011
Categories: Desserts, Cookies, Raisin, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day July 4th, Mothers Day, New Years, Potluck, Oven Bake, Bars, Kid's Lunches, Flour, 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."
Original is 24 servings
Ingredients
- BATTER
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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 by Step Method
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
No special items needed.
3 Reviews
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