Chocolate Sheath Cake Food

CHOCOLATE SHEET CAKE

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.

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE

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.

CHOCOLATE SHEET CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
• In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
• To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake

G.G.'S CHOCOLATE SHEET CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.
• Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.
• Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.

DEVIL'S FOOD SHEET CAKE

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.

CHOCOLATE SHEATH CAKE

Steps:

• Mix first four ingredients together in a sauce pan and cook on medium heat until the mixture bubbles.
• Sift together 2 cups sugar, 2 cups flour, baking soda and cinnamon and add to the first mixture and mix well.
• Mix buttermilk, vanilla and eggs and mix well and add to the other mixture.
• Mix well.
• Pour into a greased 13x9x2-inch pan.
• Bake in a 350°F oven for 30 to 40 minutes.
• Ice when warm as the icing hardens as it cools.
• For Icing: Mix cocoa, butter and milk in a sauce pan and bring to a boil.
• Remove from the heat and add the sugar and pecans.
• Mix well and pour over warm cake.

CHOCOLATE BUTTERMILK SHEATH CAKE

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 SHEATH CAKE

Steps:

• Mix sugar, flour and salt in mixing bowl. In a saucepan put oleo or butter, cocoa and 1 cup water. Bring to a boil and pour over above mixture. Stir. Then add eggs, buttermilk, soda, baking powder and vanilla. Mix and bake in well greased and floured jelly roll pan or a 9 x 13-inch cake pan, about 400° for 20 minutes or until done. Ten or fifteen minutes after putting cake in oven, make icing and spread on cake as soon as it's done.
• --ICING:--.
• Bring to a boil: oleo, cocoa and milk. Then remove from heat and add 1 box powdered sugar and vanilla. Beat well and add 1 cup chopped nuts if desired.

TEXAS CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
• Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
• Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.

CHOCOLATE SHEET CAKE

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.

CHOCOLATE TEXAS SHEET CAKE

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.

CHOCOLATE SHEET CAKE & ICING

Steps:

• For cake, sift together flour and sugar; set aside.
• In saucepan, mix oleo, cocoa and water; bring to a boil.
• Pour over flour and sugar mixture; blend.
• Add buttermilk, eggs, baking soda, cinnamon and vanilla; blend well.
• Bake 20 minutes at 400° in a large jelly roll pan or sheet cake pan.
• Frost while hot!
• For icing, 5 minutes before cake is done, mix oleo, cocoa and milk; bring to a boil.
• Remove from heat and add powdered sugar; stir until blended.
• If needed, gradually add more milk a few drops at a time as needed for consistency.
• Add vanilla and nuts.
• Beat well and spread on hot cake.

OLD-FASHIONED CHOCOLATE SHEET CAKE

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.

CHOCOLATE-BUTTERMILK SHEET CAKE

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.