Light Chocolate Sheet Cake 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.

FEATHERLIGHT CHOCOLATE CAKE

Steps:

• Serving suggestion: Dust with confectioners' sugar and serve with milk
• Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
• Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
• In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
• Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
• Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
• Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
• Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

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

LIGHT CHOCOLATE CAKE

Steps:

• Place the frosting (Yes, the frosting!) and eggs in mixer bowl. Mix at medium until combined.
• Gradually add cocoa, flour, baking powder, and salt while continuing to mix. Scrape bowl as needed.
• Add vanilla, scrape sides of bowl, and mix once more.
• Coat a 6" x 10" (or 8" square) baking dish with floured baking spray.
• Batter will be stiff. Pour and scrape it into the baking dish. Spread with a spatula.
• Bake at 350 for 30 minutes.
• Cool 20 to 30 minutes and serve warm with vanilla ice cream.

FAVORITE CHOCOLATE SHEET CAKE

Steps:

• To Make Cake: Preheat oven to 375 degrees. You will need a jellyroll pan or a smaller cookie sheet with a rim around all four sides. You will not need to grease the pan.
• Mix the flour and sugar for the cake in a large mixing bowl and set aside.
• In a saucepan bring the butter, vegetable oil, water and 4 tbs cocoa powder to a boil.
• Pour the boiling mixture over the flour and sugar and stir together.
• Add the eggs, vanilla, cinnamon, baking soda and buttermilk and stir to mix well.
• Pour in the baking sheet and bake at 375 degrees for 18-20 minutes.
• While cake is baking prepare the icing: Bring butter, milk and cocoa powder to a boil stirring constantly and then remove from heat.
• Add the vanilla, nuts and box of powdered sugar and stir well.
• Spread icing over cake while the cake is still warm.

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.

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.

HERSHEY'S LIGHT CHOCOLATE CAKE

Steps:

• Heat oven to 350.
• Grease 2 8" round cake pans.
• In a bowl stir in flour, cocoa and baking soda.
• In a saucepan heat corn oil and stir in sugar until melted.
• Remove from heat.
• Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
• Add the dry ingredients then whisk till blended.
• Pour evenly into cake pans.
• Bake 20 minutes or until toothpick comes out clean.
• Cool.
• Fill and frost top.
• Refrigerate.

HOMEMADE CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.
• I prefer to make my own sour milk. I think the vinegar does something to the recipe and makes it more moist or something. To do so, in a glass measuring cup, add 2 tbs of distilled vinegar then add your milk (I used skim milk) and measure to 2 cups. Whisk, and let stand for 20 minutes. I whisk again before adding it to my mixing bowl.
• Put all ingredients into a mixing bowl. With the PADDLE attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.
• FOR SHEET CAKES: Pour into your pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it, or use the Wilton's baking guide.
• FOR ROUND CAKES: Pour into your prepared pan, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
• FOR CUPCAKES: Pour into tins, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).
• For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.
• I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste. Chocolate cake with a hint of orange flavoring is to die for.

LIGHT CHOCOLATE SHEET CAKE

Steps:

• Preheat the oven to 375 degrees.
• Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
• In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
• Over medium heat, bring to a boil, stirring often.
• Pour the boiling cocoa mixture over the flour mixture and stir to combine.
• Add the buttermilk, eggs and vanilla.
• Blend well.
• Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
• When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
• Blend well.
• Spread on the hot cake.