Chocolate Sheet Cake Iii Food

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CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

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



Chocolate Sheet Cake image

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

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cubed
1/4 cup baking cocoa
1 cup water
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
ICING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/3 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

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 :

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

My favourite Chocolate Sheet Cake from scratch. Made without buttermilk and super easy to make, you will never need another chocolate cake recipe.

Provided by atasteofmadness

Time 45m

Number Of Ingredients 16

2 cups granulated sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water
1/2 cup salted butter, (softened)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk (of choice)
1 tsp vanilla extract

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



Chocolate Sheet Cake III image

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

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 ½ cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
⅓ cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
¼ cup margarine
¼ cup unsweetened cocoa powder
¾ cup sweetened condensed milk
1 cup confectioners' sugar
1 cup chopped walnuts

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

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Make and share this Chocolate Sheet Cake recipe from Food.com.

Provided by paula giles

Categories     Dessert

Time 40m

Yield 1 sheet cake

Number Of Ingredients 15

2 cups sugar
2 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb butter
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
1/4 lb butter
1/4 cup cocoa
6 teaspoons milk
4 cups powdered sugar
1 cup chopped nuts

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.

Nutrition Facts : Calories 7994.5, Fat 366.4, SaturatedFat 189.3, Cholesterol 1164.2, Sodium 5597.6, Carbohydrate 1140.3, Fiber 28.4, Sugar 884, Protein 79.4

DOUBLE CHOCOLATE SHEET CAKE



Double Chocolate Sheet Cake image

Here's a great dessert for a big family or to bring to the potluck or church supper. The tender, moist cake and chocolaty frosting is every sweet tooth's dream come true. -Barbara Walsh, Murdock, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 15

1/2 cup butter, softened
2 cups sugar
2 large eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup 2% milk
2 ounces unsweetened chocolate, melted and cooled
FROSTING:
1 cup sugar
1/2 cup 2% milk
1/2 cup butter, cubed
2 tablespoons baking cocoa

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.

Nutrition Facts :

MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE



Mema's Classic Texas Chocolate Sheet Cake image

My Mema didn't cook many things very well, but she had her few recipe's that she's perfected over the years, this being one of them. She was a southern girl born and raised in Texas and this recipe I believe, was her mother's, mother's. This is a melt in your mouth, classic chocolate sheet cake. If you have a sweet tooth, this recipe will melt you! Hope you enjoy :) Prep and cook time guesstimated.

Provided by life is poetry

Categories     Dessert

Time 35m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

2 cups sugar
2 cups flour
1 cup margarine
3 1/2 tablespoons cocoa
1 cup water
2 eggs
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup margarine
3 1/2 tablespoons cocoa
1/3 cup milk
1 (12 ounce) box powdered sugar
1 teaspoon vanilla

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



Chocolate Sheet Cake image

This is absolutely, without a doubt, the best chocolate sheet cake. Ever. It's moist beyond imagination, chocolatey and rich like no one's business and 100% of the time, it causes moans and groans from anyone who takes a bite. It's made from basic ingredients. You don't need Madagascar vanilla or Dutch processed cocoa....

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 17

cake:
2 c flour
2 c sugar
1/4 tsp salt
1/2 c buttermilk
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 lb butter (2 sticks
4 heaping tablespoons cocoa powder
icing:
1 3/4 stick butter
4 heaping tablespoons cocoa powder
6 Tbsp milk
1 tsp vanilla extract
1 lb powdered sugar
1/2 c finely chopped pecans, optional

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.

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