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
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 :
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...
Provided by Ami Scott
Categories Chocolate
Time 1h
Number Of Ingredients 24
Steps:
- 1. 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.
- 2. 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.
- 3. Pour into greased 15 x 10 jelly roll pan. Bake for 15 minutes or until cake springs back when lightly touched.
- 4. ICING
- 5. 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.
- 6. Serve warm with vanilla ice cream. Enjoy!
- 7. 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.
MORTON'S LEGENDARY HOT CHOCOLATE CAKE
Chocolate cake - and not just any only chocolate cake - Morton's Legendary Hot Chocolate Cake. Learn how to make it yourself. Impressive and delicious! This is definitely not a lean recipe but everything in moderation, right? As seen in Morton's Steak Bible, Author Klaus Fritsch, co-founder Morton's The Steakhouse. To get the right consistency, you must bake small individual cakes, using 6-ounce souffle dishes or ramekins.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
- Tap out the excess sugar.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
- Remove the top of the double boiler pan from the heat.
- In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
- With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
- Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
- With the mixer on medium speed, beat for 30 seconds, or until well mixed.
- Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
- Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
- The centers will be soft but not sticky.
- Remove the cakes from the oven and immediately invert each onto a serving plate.
- Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
Nutrition Facts : Calories 814.5, Fat 62, SaturatedFat 35.6, Cholesterol 664.3, Sodium 128.3, Carbohydrate 52.3, Fiber 1, Sugar 37.9, Protein 14.4
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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