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Entrepreneur. Writer. Copy Writer.
Mom. Wife.
A Great Deal is a Great Find. 

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Blogging, Lessons on working, Stay at Home Moms by: Kel Amstutz Last year, I posted a blog post that went viral . (much to MY surp...

Let's Talk Recipes

Let's Cook and be March Merry!
March 11, 2016 (Week 1)
by: Kel Amstutz


 March is always a B I G month in our family, mostly due to the fact that we have birthdays galore!  

It's just darn right 
B U S Y!   

With that, and my current bits of freedom, it has left my kitchen full of smell good aroma, and lots of experimentation with new, exciting recipes...that, let's face it...sometimes WORK and sometimes...well... DON'T.  

But, I'm OK with that, due to the fact that I actually have 
T I M E to cook! 


I have really been trying to think outside of the box in all things in my life and what I want to do... which cooking  within my kitchen seem to hold some serious weight when it comes to where my heart lies

So far, it's been more of an adventure than I could have hoped!  

I have also had some time to bake...and bake...and bake!  

I mean, who has fresh baked cookies in their house weekly? 
(as I shyly raise my hand!)  


OK, OK back to the recipes, Kel!   


Recipe #1 - Week 1 (Baking)

So, I want to share with everyone a delicious Texas Sheet Cake that is not exactly traditional!

Texas sheet cake is a very rich chocolate cake that you bake in a thin pan and top with frosting.  
I know that I am Ohio born and bred, but this cake is one that my family LOVES and gets requested often!

Ready to make this beauty?

Texas Sheet Cake 
(a.k.a Chocolate Crack Cake!)
PREP: 20 Mins; COOK: 20 Mins; SERVES: 24


  • 1 cup gluten free, white flour (trust me, Hubby won't know the difference, I promise!)
  • 6 tbsp Cocoa Powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup granulated sugar
  • 1/4 cup yogurt (I like Greek yogurt here, but your preference)
  • 1/4 cup oil (or you can use more yogurt)
  • 3/4 cup water
  • 2 tsp pure vanilla extract
  • Frosting (see a frosting recipe below)
What to do:

Preheat oven to 350 degrees F, and grease your 13x9 jelly roll pan (this works wonders!).  If you don't have a jelly roll pan, a baking pan works too. 

In a large mixing bowl, combine flour, cocoa powder, salt, baking soda and sugar and mix well. 

In a separate bowl, whisk together yogurt, oil, water, and vanilla extract.  Pour wet into dry and stir until just evenly combined together, then pour into the greased pan.

Bake 18 to 19 minutes, or until your toothpick comes out clean.

While cake is baking, let's work on frosting!

Ingredients for Frosting:

  • 2 teaspoons stick butter (melted)
  • 2 teaspoons Cocoa powder
  • 2 teaspoons Milk
  • 1 teaspoon Vanilla
  • 1/4 cup + 1 tablespoon Powdered Sugar
  • Optional: 1/2 cup finely chopped pecans
What to do:

Combine 1/4 cup plus 1 tablespoon powdered sugar with 2 teaspoon cocoa powder until there are no lumps.  Slowly stir in 2 teaspoon melted butter, stir well, then slowly add up to 4 teaspoons of milk.  Stir.  When even, spread over the cooled cake. 


Please note that this is a healthier version that I have made more than once and it is deliriously delicious! 

You can not tell that substitutes have been put in place, nor can the kids! (they are the ultimate taste testers, aren't they!)  The description that I get for this cake is that it is like a soft, moist brownie and let me tell you...the Amstutz Family LIKES brownies!

All smiles from my kitchen to yours!


I will be updating weekly with a new recipe to share from my kitchen to yours! 


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