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
TEXAS FUDGE CAKE
I really liked this cake - it had the perfect chocolate taste and cakey texture. The sweetness of the icing was a perfect complement to the dark chocolate flavor of the cake and had the added bonus of running down the sides for slightly more icing along the edges.
Provided by Opal Jackson-Cakmak
Categories Cakes
Number Of Ingredients 1
Steps:
- 1. 1/3 cup unsweetened cocoa powder 1 cup water 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda ½ teaspoon salt 2 large eggs, lightly beaten ½ cup sour cream or buttermilk 1 teaspoon vanilla extract
- 2. Icing 6 tablespoons unsalted butter ¼ cup milk 3 tablespoons unsweetened cocoa powder 3 cups confectioners' sugar ¾ cup finely chopped nuts of your choice 1 teaspoon vanilla extract
- 3. 1. Preheat the oven to 350?F. Butter an 11-by-15-inch pan. (I used a 9 x 13.) 2. Put the cocoa in a medium saucepan and gradually stir in the water. Bring to a boil, add the butter and let melt. Remove from the heat and set aside. 3. Sift the flour, sugar, baking soda and salt together onto a piece of waxed paper. Gradually stir the dry ingredients into the cocoa mixture. Add the eggs, sour cream or buttermilk, and vanilla to the cocoa mixture and stir until smooth. 4. Pour the batter into the prepared pan. Bake for 30 minutes, or until the cake is firm to the touch in the center. 5. While the cake is baking, make the icing: In a medium saucepan, combine the butter, milk and cocoa. Bring to a boil and stir to melt the butter. Add the confectioners' sugar and beat until smooth. Stir in the nuts and vanilla. 6. Spread the icing over the hot cake (still in the pan). Let cool before cutting.
TEXAS SHEET CAKE V
I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
Provided by Carolyn Herbert
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 35.8 g, Cholesterol 36.3 mg, Fat 12.5 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 28.2 g
CLASSIC TEXAS SHEET CAKE
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.
Provided by By Bree Hester
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g
HILL'S TEXAS FUDGE CAKE
Make and share this Hill's Texas Fudge Cake recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Bring to a boil: margarine, cocoa and water.
- Pour this over the flour, sugar, salt, 2 eggs, milk, soda and vanilla.
- Bake 20 min at 375* in a jelly roll pan (deep cookie sheet)
- While the cake bakes prepare the frosting.
- Bring margarine, milk, cocoa to a boil. Remove from heat add vanilla - mix well then pour over powered sugar. Stir in nuts and pour over the cake as soon as it come out of the oven - while the cake is still hot.
Nutrition Facts : Calories 365.9, Fat 19.2, SaturatedFat 3.5, Cholesterol 18.9, Sodium 353.8, Carbohydrate 47.6, Fiber 1.4, Sugar 36.6, Protein 3.4
OLD-FASHIONED FUDGE CAKE
This simple one-layer cake has a nice texture, cuts well, is moist and the frosting is fast and easy to make. -Mary Schillinger, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.
Nutrition Facts : Calories 498 calories, Fat 16g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 362mg sodium, Carbohydrate 85g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
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