Chocolate Sheet Cake Iii 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.

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 SHEET CAKE

Steps:

• Preheat the oven to 350°F. Lightly spray a 9x13 inch baking pan with cooking spray and set aside.
• In a medium bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add in the eggs, milk, vegetable oil and vanilla, and mix until fully incorporated.
• Slowly mix in the boiling water. The batter will be very watery, and that is okay!
• Pour the batter into the prepared baking pan, and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool.
• Meanwhile, in a medium bowl, cream together all of the frosting ingredients until smooth. Frost the cake once it is cool.

CHOCOLATE SHEET CAKE III

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.

CHOCOLATE SHEET CAKE

Steps:

• --------ICING-----------.
• COMBINE BUTTER, COCOA, AND MILK.
• HEAT TO BOILING.
• POUR OVER SUGAR AND NUTS.
• SPREAD ON HOT CAKE (I LIKE TO POKE HOLES IN CAKE WITH FORK TO LET THE ICING OOZE INTO THE CAKE).
• --------CAKE-------------.
• Combine sugar, flour, cocoa, baking soda, and salt in large bowl.
• Mix well.
• Heat butter and water to boiling.
• Pour over dry ingredients, mix well.
• Beat in buttermilk, eggs, vanilla.
• Pour THIN batter into greased and floured sheet pan.
• BAKE AT 400F degrees FOR 20 MINUTES.
• REMOVE CAKE FROM OVEN AND POUR ON THE FROSTING.

DOUBLE CHOCOLATE SHEET CAKE

Steps:

• In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake.

MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE

Steps:

• For the cake:.
• 1) In large bowl mix sugar and flour. Set aside.
• 2) In saucepan bring to boil margarine, cocoa and water. Mix well.
• 3) Pour over dry ingredients and add eggs, buttermilk, vanilla and baking soda. Mix very well!
• 4) pour into greased pan and bake at 400 degrees for 20 minutes.
• For the frosting:.
• 1) In saucepan bring to boil margarine, cocoa, and milk.
• 2) Mix in powdered sugar and vanilla, boil slightly then set aside to cool.
• 3) After cake cools slightly (still warm though) pour frosting over cake :) eat and enjoy!

CHOCOLATE SHEET CAKE

Steps:

• 1. Preheat oven to 350. In large bowl, mix the flour, sugar and salt. Stir together an set aside. In another bowl, mix the buttermilk, eggs, vanilla and baking soda. Mix with a fork and set aside.
• 2. In a medium pan, melt the butter and add the cocoa. Whisk together to mix. Meanwhile, bring 1 cup water to a boil. When butter is melted, pour boiling water in pan. Allow to bubble for a moment, then turn off the heat.
• 3. Pour chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together til smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet. Bake for 20 minutes.
• 4. While cake is baking, make the icing. Melt the butter in a pan over medium low heat. Add the cocoa powder and stir til smooth. Add the milk and vanilla. Add powdered sugar. Stir together. Dump in the chopped pecans and stir til well mixed. Immediately after removing the cake form 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.
• 5. For a child's birthday, omit pecans in the icing. Serve the cake with a large bowl of M&M's and allow kids to decorate it themselves. This recipe can also be made into cupcakes. Just fill muffin tins a little less full with the batter than you normally would so the baked cupcakes remain below the upper rim. That way, the thin icing can be poured right into each tin.