Hershey Sheet Cake Food

TEXAS SHEET CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
• Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
• Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
• To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

HERSHEY'S BAR CAKE

Steps:

• Mix first 5 ingredients and bake at 350 in 4 round cake pans.
• (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
• Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
• Ice between layers, top and sides.

TEXAS SHEET CAKE VI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
• In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
• To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

SPICY TEXAS SHEET CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil; butter the foil.
• Toast the chiles in a dry medium saucepan over medium heat until darkened and pliable, about 5 minutes. Remove from the heat, add 1 cup water and soak until the chiles soften, about 5 more minutes. Transfer the chiles and soaking liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any chile pieces left in the sieve and add to the saucepan.
• Meanwhile, whisk the flour, granulated sugar, brown sugar, salt and baking powder together in a large bowl; set aside.
• Add the butter and cocoa powder to the saucepan with the chile puree; bring to a boil over medium heat, stirring, until the butter is melted. Pour into the flour mixture and stir until combined. Whisk the buttermilk, eggs, vanilla and baking soda together in a liquid measuring cup; stir into the batter in two additions until combined.
• Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool slightly in the pan.
• Meanwhile, make the frosting: Combine the pecans, butter, cayenne and salt in a medium saucepan. Cook over medium heat until the butter is melted and the pecans are lightly toasted, about 5 minutes. Remove 1/2 cup pecans with a slotted spoon and set aside for topping. Stir the cocoa powder into the saucepan and remove from the heat. Whisk in the confectioners' sugar in two batches, alternating with the milk, mixing well after each addition.
• Immediately pour the warm frosting over the warm cake and gently spread to cover. Top with the reserved pecans and let cool completely before slicing.

HERSHEY'S BAR CAKE

Steps:

• Combine chocolate bar pieces, butter or margarine and boiling water in medium mixing bowl.
• Stir until chocolate is melted.
• Combine flour, brown sugar, baking soda and salt in large mixer bowl.
• Ggradually add chocolate mixture, beating until thoroughly blended.
• Blend in eggs, sour cream and vanilla and beat 1 minute on medium speed.
• Pour into greased and floured 13 x 9-inch pan.
• Bake at 350° for 35 to 40 minutes or until cake tester comes out clean.
• Cool completely; frost as desired.

HERSHEY'S SYRUP CAKE

Steps:

• For cake: Cream margarine and sugar; then add eggs one at a time and beat well, after each.
• Sift dry ingredients and add to above mixture.
• Add syrup and bake at 350 degrees for 50 minutes in 13x9 inch pan.
• Do not over bake.
• Ice while hot.
• For icing: Boil margarine, milk and sugar together for two to three minutes.
• Add chocolate chips, beat until smooth.
• Pour on cake.

HERSHEY SHEET CAKE

Steps:

• Preheat oven to 350. Lightly spray sheet cake pan with Pam. CAKE: Mix all ingredients well and pour into prepared sheet cake pan and bake at 350 for approximately 35 minutes. Ice cake while hot.
• ICING: In a saucepan add sugar, milk and butter and bring to a boil then boil for 2 minutes. Remove from heat and add chocolate chips and mix well. You may now add nuts if you're using them. Spread icing over hot cake. Don't cut cake until the icing has had time to set, which doesn't take long.

BEST EVER HERSHEY'S CHOCOLATE CAKE

Steps:

• mix together first 6 ingredients.
• add 7-10 next.
• beat on medium speed for 2 minutes.
• stir in boiling water (batter will be very thin).
• grease and flour a 9x13 pan and pour batter in.
• cook for at least 30 minutes or more until the wooden pick pulls out clean.

HERSHEY'S CHOCOLATE SCRATCH CAKE

Steps:

• Preheat oven to 350 degrees. Prepare a 9x13 pan.
• Beat the butter and sugar until smooth. Add the eggs and cocoa.
• On low, beat in the remaining ingredients.
• Bake for 40 minutes or until a toothpick comes out clean. Cool and frost.
• To prepare frosting: Beat together butter and cocoa until blended. Mix in the powdered sugar and milk until a good spreading consistency is reached. Add the vanilla. Spread on cake.

YELLOW SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch cake pan.
• Combine the buttermilk and vanilla in a medium bowl. Combine the flour, the sugar, baking powder, and salt in the bowl of a stand mixer. Beat with the paddle attachment on low speed until well mixed. Add the oil and beat until evenly distributed. With the machine running, add the butter 1 tablespoon at a time and beat until fully incorporated. The mixture will look like coarse sand.
• Add the eggs one at a time, beating well after each addition and scraping the bowl occasionally. While beating, add the buttermilk mixture in a slow, steady stream. Beat just until smooth. Pour the batter into the prepared pan and spread evenly.
• Bake until a tester inserted in the center comes out clean, about 25 minutes.
• Let cool completely in the pan on a wire rack. Pour as much caramel as desired over the cake.
• Set the butter in a large saucepot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is dark golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
• Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.
• Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour. Remove from the heat and cool completely, stirring occasionally.