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
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.
MONTEZUMA'S HOT CHOCOLATE SHEET CAKE
This is a rich chocolate cake with just a hint of heat. This is totally my own recipe. I originally started with just a chocolate sheet cake recipe that I wanted to spice up a little for something different. Then I remembered that the Mayan's "hot" chocolate was actually drunk cold and had been mixed with spices. It was Montezuma (1466-1520) who introduced Hernam Cortes to his favorite drink 'chocolatl' served in a golden goblet. And it was the fact that Montezuma consumed his "chocolatl" before entering his harem that led to the belief it was an aphrodisiac. :D The very first chocolate drink recipe ever published was in 1631 and called for chillies, almonds, hazlenuts, vanilla beans, cinnamon and anise among other things. I combined the two recipes and played around until I got the flavor I like. Note: This does call for almonds and hazelnuts. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 30m
Yield 1 sheet cake, 22 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F
- In a small saucepan, melt the butter.
- Stir in the cocoa and coffee, then water.
- Bring to a boil; remove from heat.
- In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
- Add cocoa mixture; mix well.
- Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
- Pour into greased 15 x 10 jelly roll pan.
- Bake for 15 minutes or until cake springs back when lightly touched.
- Icing:
- In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
- Add the remaining sweetened condensed milk; stir in confectioners sugar.
- Spread on the warm cake.
- Serve warm with vanilla ice cream. Enjoy!
- Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.
Nutrition Facts : Calories 372.8, Fat 20.8, SaturatedFat 8.9, Cholesterol 53.1, Sodium 245.4, Carbohydrate 45.5, Fiber 4.5, Sugar 30.4, Protein 7.2
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
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 :
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