Chocolate Sheet Cakes Food

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.

TRIPLE CHOCOLATE SHEET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
• In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
• Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

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 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

CHOCOLATE FUDGE SHEET CAKE

Steps:

• For the Cake.
• Sift this together dry ingredients (sugar, flour, and baking soda) in separate bowl.
• In a sauce pan melt butter.
• Add water (stir until blended).
• Add coco (stir until blended).
• Bring to boil.
• Let it boil for 2 minutes.
• Stir in dry ingredient mixture.
• Add buttermilk (stir until blended).
• Add eggs (stir until blended).
• Add vanilla (stir until blended).
• Add mixture to a greased and floured 8 x 11-inch cake pan.
• Bake at 350°F for approximately 30 minutes or when done.
• For the Icing:.
• In sauce pan melt butter.
• Add milk and sugar.
• Bring to boil and then boil 2 minutes.
• Remove from heat.
• Stir in chocolate chips, marshmallows and nuts.
• Stir until thick.
• Pour over cake.

CHOCOLATE CAKE

Steps:

• Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking pan (for a thinner cake, use a 13-by-18-inch sheet pan). Dust the bottom and sides of the pan with cocoa powder.
• Whisk 2 1/4 cups flour, 1 1/4 teaspoons baking soda, 3/4 teaspoon salt and 1/2 teaspoon baking powder in a bowl.
• Pour 1 cup boiling water over 3/4 cup Dutch-process cocoa powder in a separate bowl; whisk until smooth. Let cool 10 minutes, then whisk in 2 cups granulated sugar, 1/2 cup each vegetable oil and buttermilk, 2 room-temperature eggs and 1 tablespoon vanilla. Whisk in the flour mixture in two batches until smooth.
• Spread the batter in the prepared pan and tap on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes (if using a sheet pan, bake only 30 to 35 minutes). Transfer to a rack and let cool completely in the pan before frosting.

THE BEST CHOCOLATE SHEET CAKE. EVER.

Steps:

• Note: I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
• In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
• While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.

CHOCOLATE SHEET CAKES

Steps:

• Preheat oven to 350 degrees. Spray two 9-by-13-inch baking pans with cooking spray. Line with parchment, leaving an overhang on long sides. Spray parchment. Flour pans, tapping out excess.
• Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in eggs, buttermilk, water, oil, and vanilla until smooth. Divide batter between pans. Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, about 35 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.

CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 180c/350f/gas 4. Grease a 30 by 20 roasting tin.Line the base and sides with non-stick baking paper.
• Whisk egg whites until stiff peaks form. Sift the flour and cocoa into a seperate bowl. Add egg yolks,marg,caster sugar and milk. Beat with a electric whisk or wooden spoon for 2 mins, until smooth.
• Fold in the egg whites.Spoon the mixture into the tin. Bake for 35-40 mins, or until firm in the centre.Cool completely in the tin.
• For the icing, put the chocolate and 5 tbsp of water into a pan and heat gently until melted. Beat in the icing sugar and oil until smooth.
• Turn out cake and spread the icing on top with a palette knife. Cut into squares and enjoy!

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:

• --------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.