CHOCOLATE BUTTERCREAM CAKE
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 18 to 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- 2 cups sugar
- 2/3 cup water
- 6 extra-large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoons Triple Sec or other orange liqueur
- 1 tablespoon orange food coloring
- Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
- Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
- With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
- Yield: 6 cups
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.
TEXAS SHEET CAKE WITH CHOCOLATE BUTTERMILK FROSTING
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Grease and flour a 10 x 15-inch rimmed baking sheet ( jelly roll pan ); set aside. In a large mixing bowl, combine flour, granulated sugar, baking soda, and salt; set aside.
- In a medium saucepan, combine butter, cocoa powder, and water. Bring mixture to a boil, stirring constantly. Remove from the heat.
- With an electric mixer on medium speed, beat chocolate mixture into dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan.
- Bake for 22 to 25 minutes or until a wooden pick inserted into center of cake comes out clean.
- Gather the ingredients.
- In a medium saucepan over medium heat, combine butter, unsweetened cocoa powder, and buttermilk. Blend well and bring to a boil, stirring constantly. Remove from heat.
- Sift confectioners' sugar and add to cocoa and buttermilk mixture along with vanilla. Beat until smooth, adding more buttermilk or confectioners' sugar, as needed.
- If desired, stir coarsely chopped pecans into warm frosting.
- Pour warm chocolate frosting over warm cake, spreading evenly. Top frosted cake with chopped pecans, if desired.
- Place cake in pan on a wire rack; cool thoroughly before cutting.
Nutrition Facts : Calories 318 kcal, Carbohydrate 42 g, Cholesterol 56 mg, Fiber 1 g, Protein 2 g, SaturatedFat 10 g, Sodium 219 mg, Sugar 33 g, Fat 16 g, ServingSize 1 cake (24 servings), UnsaturatedFat 0 g
CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM
Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's rich but not overly sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 1h10m
Yield Serves 12 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
- Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
- Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
- Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)
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 BUTTERMILK SHEATH CAKE
Make and share this Chocolate Buttermilk Sheath Cake recipe from Food.com.
Provided by ROBIN PENA
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- For cake: Mix flour and sugar together in a large mixing bowl.
- In saucepan mix water, cocoa, salt, and butter.
- Bring to a boil.
- Pour over flour and sugar.
- Add buttermilk, eggs, soda, and vanilla.
- Mix until blended.
- Pour into large greased cookie sheet.
- Bake in 375° oven for 20 minutes.
- For icing: While cake is cooking bring butter, cocoa, and milk to a boil in a small saucepan.
- Remove from heat; add sugar& vanilla.
- Spread on HOT out of the oven cake.
CHOCOLATE-BUTTERMILK SHEET CAKE
Provided by Mary Charlotte McCall
Categories Cake Chocolate Dairy Dessert Bake Pecan Winter Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter and flour 15 1/2 x 10 1/2 x 1-inch baking sheet. Whisk 1 cup water, 1/2 cup margarine, 1/2 cup cocoa powder, vegetable oil, 1 teaspoon vanilla and baking soda in large bowl to blend. Whisk in sugar, flour, salt, then buttermilk and eggs. Spread batter in prepared baking sheet. Sprinkle batter with semisweet chocolate chips. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake in pan to rack.
- Meanwhile, melt remaining 1/2 cup margarine in heavy medium saucepan over medium heat. Remove from heat. Whisk in powdered sugar, whole milk, remaining 3 tablespoons cocoa powder and 1 teaspoon vanilla.
- Spread frosting over warm cake. Sprinkle with nuts. Cool cake completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into 24 pieces.
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.
CHOCOLATE SHEET CAKE III
The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.
Provided by Arreinia Grubb
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
- To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.
Nutrition Facts : Calories 281 calories, Carbohydrate 36 g, Cholesterol 20.2 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 238.4 mg, Sugar 26.3 g
OLD-FASHIONED CHOCOLATE SHEET CAKE
My great-great aunt made this old-fashioned chocolate sheet cake recipe, and it's been in our family for 2 generations! You can also use cream cheese or buttercream icing to make a layer cake.
Provided by Sophie C.
Categories Desserts Cakes Sheet Cake Recipes
Time 2h45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
- Mix flour, sugar, and baking soda together in a large bowl; set aside.
- Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared 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 icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 37.9 g, Cholesterol 44.6 mg, Fat 12.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 7.9 g, Sodium 40.4 mg, Sugar 27.5 g
CHOCOLATE TEXAS SHEET CAKE
My husband is from Texas, and we love Chocolate Texas Sheet Cake. This recipe is oh-so-good. -Kristi Wells, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.
Nutrition Facts : Calories 359 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
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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