Original Texas Chocolate Sheet Cake 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.

ORIGINAL TEXAS SHEET CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 350° and have ready a greased jelly roll pan (10 1/2″ x 15 1/2″) lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9"x13" casserole dish, and see notes below.
• In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.
• Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.
• In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.
• Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.
• While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.
• Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla. If using pecans, add about 2/3 of them now.
• Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using. Set aside and allow the icing to set. Serve and enjoy.

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.

TEXAS SHEET CAKE

Steps:

• Batter:.
• Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
• Remove from heat and add the rest of the batter ingredients.
• Mix with electric mixer until smooth.
• Pour into an 11 x 16 x 1.5-inch jelly roll pan.
• Bake at 350° for 20 minutes.
• Frosting:.
• Bring margarine (or butter), cocoa, and milk to a boil.
• Remove from heat and stir in confectioners' sugar and nuts.
• Add vanilla.
• Pour on cake as soon as it comes out of the oven.

MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE

Steps:

• For the cake:.
• 1) In large bowl mix sugar and flour. Set aside.
• 2) In saucepan bring to boil margarine, cocoa and water. Mix well.
• 3) Pour over dry ingredients and add eggs, buttermilk, vanilla and baking soda. Mix very well!
• 4) pour into greased pan and bake at 400 degrees for 20 minutes.
• For the frosting:.
• 1) In saucepan bring to boil margarine, cocoa, and milk.
• 2) Mix in powdered sugar and vanilla, boil slightly then set aside to cool.
• 3) After cake cools slightly (still warm though) pour frosting over cake :) eat and enjoy!

CHOCOLATE TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

TEXAS CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
• Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
• Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.

BEST-EVER TEXAS SHEET CAKE RECIPE

Steps:

• Heat oven to 375ºF.
• Melt 2 oz. chocolate as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended. Add melted chocolate; mix well. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
• Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.
• Spread COOL WHIP mixture onto cake; sprinkle with nuts.

CHOCOLATE TEXAS SHEET CAKE

Steps:

• Heat oven to 400ºF.
• Combine flour, granulated sugar, baking soda and salt in large bowl. Microwave water, 3/4 cup butter and 2 oz. chocolate in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to flour mixture; mix well. Add buttermilk, eggs and 1 tsp. vanilla; beat with mixer 1 min. or until blended. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 18 to 20 min. or until toothpick inserted in center comes out clean. About 5 min. before cake is done, microwave milk with remaining butter and chocolate in large microwaveable bowl 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add powdered sugar and remaining vanilla; beat with mixer until blended.
• Spread chocolate frosting onto warm cake; cool completely.