GRANDMA'S CHOCOLATE TEXAS SHEET CAKE
This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.
Provided by Bekah Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
- Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
- Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
- Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
- Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g
CHOCOLATE SHEET CAKE
This is our favorite chocolate cake. It is rich and moist. Note: If you don't have the buttermilk on hand, put about 1 teaspoon of vinegar into 1/2 cup milk and let it sit for 15-20 minutes. ***Note: if you don't have the Butter Flavor Crisco, just increase the 1/2 cup butter to 1 cup of butter and omit the Crisco. I've made it both ways and it is great either way.
Provided by Juenessa
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Cake: Stir first four ingredients together.
- Put butter, Crisco and water in saucepan and bring to a rapid boil.
- Pour over flour mixture.
- Add eggs and buttermilk that have been mixed with baking soda.
- Add vanilla and beat until well mixed.
- Bake in a greased cake pan (10 X 15 or 9 X 13).
- Bake at 350 for approximately 25 minutes.
- While cake is still hot, frost it.
- Frosting: Bring butter, cocoa and milk to a boil.
- Add to powdered sugar.
- Mix well.
- Add vanilla and pecans.
- Mix well.
- Spread on hot cake.
CHOCOLATE SHEET CAKES
Rich, moist, and super versatile, bake these crowd-friendly chocolate sheet cakes to win over family and friends. Decorate with a rich cream cheese frosting or Chocolate Ganache Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes two 9-by-13-inch cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray two 9-by-13-inch baking pans with cooking spray. Line with parchment, leaving an overhang on long sides. Spray parchment. Flour pans, tapping out excess.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in eggs, buttermilk, water, oil, and vanilla until smooth. Divide batter between pans. Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, about 35 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.
CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 1 chocolate sheet cake
Number Of Ingredients 0
Steps:
- Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking pan (for a thinner cake, use a 13-by-18-inch sheet pan). Dust the bottom and sides of the pan with cocoa powder.
- Whisk 2 1/4 cups flour, 1 1/4 teaspoons baking soda, 3/4 teaspoon salt and 1/2 teaspoon baking powder in a bowl.
- Pour 1 cup boiling water over 3/4 cup Dutch-process cocoa powder in a separate bowl; whisk until smooth. Let cool 10 minutes, then whisk in 2 cups granulated sugar, 1/2 cup each vegetable oil and buttermilk, 2 room-temperature eggs and 1 tablespoon vanilla. Whisk in the flour mixture in two batches until smooth.
- Spread the batter in the prepared pan and tap on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes (if using a sheet pan, bake only 30 to 35 minutes). Transfer to a rack and let cool completely in the pan before frosting.
TEXAS SHEET CAKE
This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.
Provided by Eddie Jackson
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
- Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
- Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
- Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
- For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
- Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.
CHOCOLATE SHEET CAKE
Make and share this Chocolate Sheet Cake recipe from Food.com.
Provided by paula giles
Categories Dessert
Time 40m
Yield 1 sheet cake
Number Of Ingredients 15
Steps:
- --------ICING-----------.
- COMBINE BUTTER, COCOA, AND MILK.
- HEAT TO BOILING.
- POUR OVER SUGAR AND NUTS.
- SPREAD ON HOT CAKE (I LIKE TO POKE HOLES IN CAKE WITH FORK TO LET THE ICING OOZE INTO THE CAKE).
- --------CAKE-------------.
- Combine sugar, flour, cocoa, baking soda, and salt in large bowl.
- Mix well.
- Heat butter and water to boiling.
- Pour over dry ingredients, mix well.
- Beat in buttermilk, eggs, vanilla.
- Pour THIN batter into greased and floured sheet pan.
- BAKE AT 400F degrees FOR 20 MINUTES.
- REMOVE CAKE FROM OVEN AND POUR ON THE FROSTING.
Nutrition Facts : Calories 7994.5, Fat 366.4, SaturatedFat 189.3, Cholesterol 1164.2, Sodium 5597.6, Carbohydrate 1140.3, Fiber 28.4, Sugar 884, Protein 79.4
CHOCOLATE SHEET CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
- In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
- While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
- Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
CHOCOLATE MAYONNAISE SHEET CAKE
Making cake with mayonnaise is an old tried and true method, but many folks are surprised when they first learn about it. Never fear, it really does work! And deliciously so, I might add... :)
Provided by Julesong
Categories Dessert
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
- In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.
- With mixer running, gradually add the cold water and vanilla.
- Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.
- Pour batter into buttered 13x9x2-inch baking pan.
- Bake in 350 degree F oven 40 minutes or until cake tests done.
- Cool in cake in pan on rack.
- Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.
- Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.
- Stir in the chocolate chips and vanilla.
- Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.
- When cake has cooled, frost it with the Fluffy Chocolate Frosting.
- Cut in squares and enjoy! :)
CHOCOLATE ZUCCHINI SHEET CAKE
A great sweet tooth chocolate fix and a great way to hide the veggie that is good for you. (09-28-2008} The frosting calls for 6 tablespoons of evaporated milk and I was sick of wasting the rest of the can of milk. So what I did was for the 1/2 cup of milk in the cake ingredients, I subed the milk for evaporated milk and it turned out GREAT! MOIST! and Excellent!. Another great Taste of Home recipe Thanks to Charlene Gledhill
Provided by Cathy Pete
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
Nutrition Facts : Calories 391.5, Fat 17.3, SaturatedFat 5.1, Cholesterol 46.1, Sodium 150.1, Carbohydrate 57.1, Fiber 1.3, Sugar 42.7, Protein 3.7
CHOCOLATE SHEET CAKE
Baking for a crowd is easy with this fluffy,yummy sponge cake.Its baked in a large roasting tin and makes 20 pieces.
Provided by katie1986
Time 1h10m
Yield Serves 20
Number Of Ingredients 0
Steps:
- Preheat oven to 180c/350f/gas 4. Grease a 30 by 20 roasting tin.Line the base and sides with non-stick baking paper.
- Whisk egg whites until stiff peaks form. Sift the flour and cocoa into a seperate bowl. Add egg yolks,marg,caster sugar and milk. Beat with a electric whisk or wooden spoon for 2 mins, until smooth.
- Fold in the egg whites.Spoon the mixture into the tin. Bake for 35-40 mins, or until firm in the centre.Cool completely in the tin.
- For the icing, put the chocolate and 5 tbsp of water into a pan and heat gently until melted. Beat in the icing sugar and oil until smooth.
- Turn out cake and spread the icing on top with a palette knife. Cut into squares and enjoy!
CHOCOLATE FUDGE SHEET CAKE
A chocolate lovers delight! This is from my Grandmothers recipe collection and is absolutely scrumptious. The cake stays moist because the icing is rich fudge. Prep and cooking times are approximate and includes cooling time.
Provided by c0dphish
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 15
Steps:
- For the Cake.
- Sift this together dry ingredients (sugar, flour, and baking soda) in separate bowl.
- In a sauce pan melt butter.
- Add water (stir until blended).
- Add coco (stir until blended).
- Bring to boil.
- Let it boil for 2 minutes.
- Stir in dry ingredient mixture.
- Add buttermilk (stir until blended).
- Add eggs (stir until blended).
- Add vanilla (stir until blended).
- Add mixture to a greased and floured 8 x 11-inch cake pan.
- Bake at 350°F for approximately 30 minutes or when done.
- For the Icing:.
- In sauce pan melt butter.
- Add milk and sugar.
- Bring to boil and then boil 2 minutes.
- Remove from heat.
- Stir in chocolate chips, marshmallows and nuts.
- Stir until thick.
- Pour over cake.
Nutrition Facts : Calories 6924.5, Fat 288.4, SaturatedFat 175.6, Cholesterol 1031.8, Sodium 3271.7, Carbohydrate 1075.3, Fiber 23.9, Sugar 828.1, Protein 69.7
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