TEXAS SHEET CAKE COOKIES
This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.
Provided by Kim
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
- Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
- Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
- Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
- Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 23.8 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5.8 g, Sodium 136.7 mg, Sugar 17 g
TEXAS SHEET CAKE
Make and share this Texas Sheet Cake recipe from Food.com.
Provided by mahatfield
Categories Dessert
Time 40m
Yield 1 sheet cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Batter:.
- Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
- Remove from heat and add the rest of the batter ingredients.
- Mix with electric mixer until smooth.
- Pour into an 11 x 16 x 1.5-inch jelly roll pan.
- Bake at 350° for 20 minutes.
- Frosting:.
- Bring margarine (or butter), cocoa, and milk to a boil.
- Remove from heat and stir in confectioners' sugar and nuts.
- Add vanilla.
- Pour on cake as soon as it comes out of the oven.
Nutrition Facts : Calories 669, Fat 32.6, SaturatedFat 6.9, Cholesterol 37, Sodium 493.3, Carbohydrate 91.3, Fiber 1.9, Sugar 71, Protein 6
TEXAS SHEET CAKE
This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.
Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.
TEXAS SHEET CAKE
This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.
Provided by Eddie Jackson
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
- Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
- Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
- Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
- For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
- Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.
TEXAS SHEET CAKE
This is from "Better Homes and Gardens Complete Book of Baking". There is another BH&G recipe posted but it is different. I haven't made that one but LOVE this one. It's very light & moist. I'd prefer it to brownies or chocolate cake any day. I very strongly recommend that you add the cinnamon. I think that is what makes it so special. This also freezes well, unfrosted. Then thaw several hours at room temperature and frost it.
Provided by Engrossed
Categories Bar Cookie
Time 1h
Yield 60 squares, 60 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- Grease a 15x10x1 (I use a 13x9x2) baking pan and set aside.
- In a medium saucepan combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat.
- In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon. Add eggs, buttermilk, and vanilla. Beat with electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended.
- Pour batter into prepared pan. Bake in a 375 oven 20 minutes or until cake springs back when lightly touched. Adjust cooking time for 13x9x2 pan.
- Immediately pour hot chocolate frosting over warm cake; spread evenly. Completely cool cake in pan on wire rack. Cut into squares.
- Chocolate Frosting directions:.
- In a medium saucepan stir together butter, cocoa powder and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts in desired.
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