Cookie Sheet Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 1/2x15 1/2-inch baking pan and line with waxed paper.
• Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition until smooth. Mix 2 teaspoons vanilla extract and salt into creamed butter mixture. Gradually stir flour into creamed butter until just incorporated; fold 1 cup chocolate chips into batter. Spread batter into the prepared pan.
• Bake in the preheated oven until lightly browned on the edges, 20 to 25 minutes. Remove from oven and cool completely.
• Melt remaining 1 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Beat confectioners' sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth; add melted chocolate and 2 teaspoons vanilla extract and mix until frosting is smooth. Spread frosting over cooled cookie cake.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with nonstick cooking spray and line the bottom with parchment.
• In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder and salt. In a separate medium bowl, whisk together the buttermilk, speculoos, oil, vanilla, eggs and 3/4 cup water. Add the wet ingredients to the dry ingredients and stir to combine.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 28 minutes. Allow to cool completely.
• For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and speculoos until creamy. Gradually add the powdered sugar and mix to combine. Mix in the vanilla and salt. Mix in the food coloring if desired until combined.
• Use an offset spatula to frost the top of the cake in the pan. If desired, sprinkle the top of the cake with shredded coconut for snow, then decorate with rosemary sprigs for trees and mini candy canes.

Steps:

• In a large bowl, combine cake mix, pudding mixes and mayonnaise; mix well. Stir in chocolate chips and walnuts. , Shape by teaspoonfuls into balls; place on greased baking sheets. Bake at 350° for 9-10 minutes or until cookies puff and surface cracks slightly. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

Steps:

• In a 3-quart saucepan, melt oleo, cocoa and water. Bring to a rapid boil, remove from fire and add sugar, flour, soda and cinnamon. Mix well and add buttermilk, eggs and vanilla. Batter will be thin. Pour into a 15x10x1 -inch pan.
• Bake at 325F for 20-25 minutes.
• FROSTING:.
• In same saucepan, bring to a boil oleo, cocoa and buttermilk. Remove from heat and add powdered sufarm, vanilla, and cinnamon. Mix well and add 1 cup nuts if desired. Spread over cake.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, brown sugar and sugar.
• Add vanilla and eggs and combine.
• Fold in flour, baking soda and salt.
• Mix in 2 cups of mini chocolate chips.
• Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
• Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake for 20-25 minutes or until middle is set up and edges are golden brown.
• Let cool and cut into squares.

Steps:

• Beat butter and sugars together.
• Add eggs and vanilla.
• Mix flour, salt, baking soda, and cream of tartar.
• Add dry ingredients to the batter and mix until well blended.
• Stir in chocolate chips.
• Spread dough into a 15 1/2 inch round pan.
• Bake for 20 minutes at 350 degrees.