Mrs Js 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.

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.

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.

MOIST DEVIL'S FOOD CAKE WITH MRS. MILMAN'S CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
• Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
• Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
• Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn our cakes onto racks; remove parchment, and reinvert. Let cool completely.
• Place 1 cake layer on a serving platter or cake stand. Spread 1 1/2 cups frosting over top. Add second cake layer, and spread 1 1/2 cups frosting over top. Top with third cake layer. Spread remaining 3 cups frosting over top and sides of assembled cake. Cake can be covered with a cake dome or plastic wrap, and stored at room temperature up to 3 days.

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.

MOM'S SOUR CREAM CHOCOLATE (SHEET) CAKE

Steps:

• Preheat oven to 350 degrees F.
• Dissolve cocoa in the boiling water.
• Dissolve soda in a little water.
• Cream sugar and butter.
• Add sour cream to sugar and butter, mix, then add cocoa and water and mix.
• Add 1 C flour, the eggs, the other C of flour, then water with soda.
• Mix well.
• Pour into 8"x13" sheet pan.
• Bake at 350 F for about 1/2 hour to 40 minutes.

MRS. MOORE'S CHOCOLATE CAKE

Steps:

• Cake: Sift flour and sugar together.
• Heat butter, cocoa, water and oil until it boils.
• Pour hot mixture over flour and sugar.
• Mix well by hand!
• Add buttermilk and soda.
• Add eggs and vanilla.
• Mix well.
• Bake in a well greased and floured 9x13 pan at 350 for 30-35 minutes.
• Icing: Mix butter, cocoa and buttermilk in heavy sauce pan.
• Heat until boils.
• Remove from heat.
• Add powdered sugar and mix well.
• Add pecans or walnuts and vanilla.
• Pour over cake while cake is still hot.

MRS J'S CHOCOLATE SHEET CAKE

Steps:

• Cake.
• 1. In a bowl, sift then measure flour. Add sugar and salt. Put aside.
• 2. In a saucepan melt: margarine or butter and cocoa. Bring to a low boil.
• 3. Pour chocolate over flour mixture and mix with a spoon.
• 4. Beat eggs and add to mixture.
• 5. Add buttermilk and vanilla.
• Pour mixture into a greased & floured cookie sheet. About an inch thick maybe a little more Bake at 350° for 20 minutes.
• Frosting.
• 1. In a saucepan melt: margarine or butter, cocoa, milk and vanilla.
• 2. Add powdered sugar.
• 3. Pour over cooled cake.