Easy Chocolate Sheet Cake Baking For Happiness Food

EASY MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. 2.
• Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside. 3
• Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. 4
• Add the wet ingredients to the dry ingredients and beat until well combined. 5
• Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 6
• Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs. 7
• Remove cake from oven and allow to cool. 8
• To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. 9
• Add 2 cups of powdered sugar and mix until smooth. 1
• . Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth. 1
• . Add remaining powdered sugar and cocoa and mix until smooth. 1
• . Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13.
• Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy. 14.
• Spread frosting evenly onto the cake. Top with sprinkles, if desired.

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.

BIRTHDAY SHEET CAKE

Steps:

• For the cake: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-13-inch baking pan with cooking spray.
• Sift together the flour, baking powder, baking soda and salt in a medium bowl.
• Combine the buttermilk, vanilla extract and almond extract in a glass measuring cup or small bowl.
• Beat together the butter and granulated sugar using a hand mixer or in a stand mixer fitted with a paddle attachment. Add the oil and eggs and beat on high until the mixture is a little lighter in color and texture. Scape down the bowl and beat in the buttermilk mixture. Add in the sifted dry ingredients in three additions, mixing each addition in just until incorporated before adding the next.
• Spread the batter into the prepared pan and bake for 30 to 35 minutes, or until golden brown and a skewer inserted into the center comes out clean. Cool to room temperature.
• For the frosting: Melt the chocolate and butter together in a medium heatproof bowl set over a pot of simmering water. When melted, remove the chocolate mixture from the heat and stir in the sour cream, vanilla extract, espresso powder, if using, and salt. Gradually beat in 2 1/2 cups of powdered sugar, adding more to reach a spreadable consistency.
• When the cake is cool, either leave the cake in the pan or turn it out onto a serving plate and spread the frosting overtop. Scatter sprinkles over the cake, if using, and cut to serve.

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 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.

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.