HERSHEY'S CHOCOLATE SYRUP CAKE
Handed down from my Nana, this is a very simple, plain yet moist and fudgy cake. Serve with whipped cream or your favorite ice cream.
Provided by oaklandish
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
- Add eggs one at a time till incorporated.
- Add syrup and vanilla.
- Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
- Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
- Let cool and release cake from pan. Enjoy!
- Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.
Nutrition Facts : Calories 442.2, Fat 14.8, SaturatedFat 8.4, Cholesterol 136.2, Sodium 178.1, Carbohydrate 71.9, Fiber 1.8, Sugar 51.7, Protein 6
BIRTHDAY SHEET CAKE
Provided by Ina Garten
Categories dessert
Time 45m
Yield 1 (12x18-inch) cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
DENVER CHOCOLATE SHEET CAKE
Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting.
Provided by Alex Witchel
Categories cakes, dessert, side dish
Time 45m
Yield 12 to 15 servings
Number Of Ingredients 16
Steps:
- For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
- Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
- Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.
- For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
- With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 216 milligrams, Sugar 61 grams, TransFat 1 gram
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 I
Good old fashioned chocolate cake with homemade chocolate frosting. A family favorite for many many years.
Provided by KIMLAMB9999
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
- In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
- To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake
Nutrition Facts : Calories 599.4 calories, Carbohydrate 91.8 g, Cholesterol 36.2 mg, Fat 25.4 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 373.5 mg, Sugar 73.1 g
DEVIL'S FOOD SHEET CAKE
I like this cake because it's so moist and rich. It's great for large gatherings because it's so easy to make.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.
Nutrition Facts : Calories 266 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 285mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
RICH AND CHOCOLATY SYRUP CAKE
Only one bowl gets dirty when making this extremely rich cake.
Provided by Mike McCrady
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13 inch pan.
- Bake 40-45 minutes at 350 degrees F (175 degrees C). Ice after cooling or leave plain.
Nutrition Facts : Calories 447 calories, Carbohydrate 51.8 g, Cholesterol 41.3 mg, Fat 25.7 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 33.8 mg, Sugar 37.4 g
OLD-FASHIONED CHOCOLATE SHEET CAKE
My great-great aunt made this old-fashioned chocolate sheet cake recipe, and it's been in our family for 2 generations! You can also use cream cheese or buttercream icing to make a layer cake.
Provided by Sophie C.
Categories Desserts Cakes Sheet Cake Recipes
Time 2h45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
- Mix flour, sugar, and baking soda together in a large bowl; set aside.
- Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared 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 icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 37.9 g, Cholesterol 44.6 mg, Fat 12.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 7.9 g, Sodium 40.4 mg, Sugar 27.5 g
CHOCOLATE SHEET CAKE
Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.
Nutrition Facts :
HOMEMADE CHOCOLATE SHEET CAKE
This is by far the best chocolate cake ever. This has to be the EASIEST SCRATCH cake recipe I have ever made. And, it is so moist and chocolately. My mom makes this cake all the time for almost every occassion (by request usually). Try it, you'll love it. Way better than a box cake. Makes 1 sheet cake or one 10" x 2" round cake or 24 cupcakes using 1/3 cup batter per cupcake tin. Batter makes 6 cups
Provided by Trixyinaz
Categories Dessert
Time 45m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.
- I prefer to make my own sour milk. I think the vinegar does something to the recipe and makes it more moist or something. To do so, in a glass measuring cup, add 2 tbs of distilled vinegar then add your milk (I used skim milk) and measure to 2 cups. Whisk, and let stand for 20 minutes. I whisk again before adding it to my mixing bowl.
- Put all ingredients into a mixing bowl. With the PADDLE attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.
- FOR SHEET CAKES: Pour into your pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it, or use the Wilton's baking guide.
- FOR ROUND CAKES: Pour into your prepared pan, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
- FOR CUPCAKES: Pour into tins, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).
- For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.
- I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste. Chocolate cake with a hint of orange flavoring is to die for.
Nutrition Facts : Calories 246, Fat 14.2, SaturatedFat 2.5, Cholesterol 33, Sodium 350.7, Carbohydrate 27.7, Fiber 1.6, Sugar 13.7, Protein 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 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 III
The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.
Provided by Arreinia Grubb
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
- To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.
Nutrition Facts : Calories 281 calories, Carbohydrate 36 g, Cholesterol 20.2 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 238.4 mg, Sugar 26.3 g
CHOCOLATE-PECAN SHEET CAKE
Provided by Elaine O'Toole
Categories Cake Chocolate Nut Dessert Bake Kid-Friendly Quick & Easy Pecan Potluck Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1/2 cup sugar, 6 tablespoons butter, and milk to boil in saucepan, whisking until sugar dissolves. Remove from heat. Add chips; whisk until frosting is smooth.
- Beat remaining 1 cup sugar and 1/2 cup butter in large bowl to blend. Beat in eggs 1 at a time, then chocolate syrup and vanilla. Sift flour, cocoa, baking powder, and salt over; beat to blend. Mix in pecans. Spread batter in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool cake in pan. Spread frosting over cake. (Cake can be made 1 day ahead. Cover and store at room temperature.)
MOM'S SOUR CREAM CHOCOLATE (SHEET) CAKE
This is so simple, so good, so light and made from scratch. It just doesn't need frosting. My very favorite cake from childhood.
Provided by BarbryT
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Dissolve cocoa in the boiling water.
- Dissolve soda in a little water.
- Cream sugar and butter.
- Add sour cream to sugar and butter, mix, then add cocoa and water and mix.
- Add 1 C flour, the eggs, the other C of flour, then water with soda.
- Mix well.
- Pour into 8"x13" sheet pan.
- Bake at 350 F for about 1/2 hour to 40 minutes.
Nutrition Facts : Calories 340.2, Fat 13.6, SaturatedFat 8.1, Cholesterol 81.6, Sodium 188.4, Carbohydrate 52.1, Fiber 1.8, Sugar 33.5, Protein 5.1
FAVORITE CHOCOLATE SHEET CAKE
My mother adapted this family pleaser from a recipe for vanilla cake that was in a church cookbook. The cake is so flavorful, it wouldn't need frosting-but I always feel you can never have enough chocolate!
Provided by Taste of Home
Categories Desserts
Time 43m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set.
Nutrition Facts : Calories 638 calories, Fat 28g fat (17g saturated fat), Cholesterol 132mg cholesterol, Sodium 511mg sodium, Carbohydrate 94g carbohydrate (70g sugars, Fiber 1g fiber), Protein 6g protein.
FAVORITE CHOCOLATE SHEET CAKE
This is a favorite cake of my Dad's. I got this recipe from my Aunt Karen. The cinnamon in it really makes it good.
Provided by Jenny Frenny
Categories Dessert
Time 48m
Yield 40 serving(s)
Number Of Ingredients 17
Steps:
- To Make Cake: Preheat oven to 375 degrees. You will need a jellyroll pan or a smaller cookie sheet with a rim around all four sides. You will not need to grease the pan.
- Mix the flour and sugar for the cake in a large mixing bowl and set aside.
- In a saucepan bring the butter, vegetable oil, water and 4 tbs cocoa powder to a boil.
- Pour the boiling mixture over the flour and sugar and stir together.
- Add the eggs, vanilla, cinnamon, baking soda and buttermilk and stir to mix well.
- Pour in the baking sheet and bake at 375 degrees for 18-20 minutes.
- While cake is baking prepare the icing: Bring butter, milk and cocoa powder to a boil stirring constantly and then remove from heat.
- Add the vanilla, nuts and box of powdered sugar and stir well.
- Spread icing over cake while the cake is still warm.
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