THE BEST CHOCOLATE SHEET CAKE. EVER.
This chocolate sheet cake is the size of Texas, moist beyond imagination, super rich, and chocolatey. All you need are basic ingredients.
Categories Valentine's Day baking comfort food dessert main dish snack
Time 40m
Yield 24 servings
Number Of Ingredients 16
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.
THE BEST TEXAS SHEET CAKE
The best (and easiest) Texas Sheet Cake is an amazing chocolate cake recipe made in a jelly roll pan and covered in warm chocolate frosting.
Provided by Lauren Allen
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F and grease a 18x13'' pan.
- Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
- Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
- In another small bowl mix together the sour cream, eggs and vanilla.
- Add sour cream/egg mixture to the flour mixture and mix until combined.
- Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
- Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
- Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
- When the cake is about half-way through cooking, prepare the frosting.
Nutrition Facts : Calories 475 kcal, Carbohydrate 71 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 75 mg, Sodium 343 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving
GRANDMA'S CHOCOLATE TEXAS SHEET CAKE
This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.
Provided by Bekah Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g
CLASSIC TEXAS SHEET CAKE
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.
Provided by By Bree Hester
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g
TEXAS SHEET CAKE
This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.
Provided by Eddie Jackson
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
- Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
- Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
- Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
- For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
- Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.
PERFECT TEXAS SHEET CAKE
My mom always talks about her memories of eating Texas sheet cake when she was little. So I made her this for her birthday and she loved it. I used half of the amount of powdered sugar in the icing to make it less sweet. While the cake bakes make the icing.
Provided by Cupcake-Princess
Categories Dessert
Time 40m
Yield 24 pieces
Number Of Ingredients 18
Steps:
- For the cake: Preheat oven to 400 degrees and grease a 13 by 9 inch baking pan. In a medium bowl stir together flour, baking soda, cinnamon, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed beat together butter, oil, sugar, eggs, milk, water, and vanilla. On low speed gradually add flour mixture and beat until blended.
- Pour into prepared pan and spread evenly. Bake until toothpick inserted into the center comes out clean, about 20 to 25 minutes. Make the icing while the cake is baking.
- For the icing: In a medium saucepan stir together milk and cocoa. Add butter, heat until butter is melted, stirring constantly over medium heat.
- Gradually stir in powdered sugar and vanilla. When the cake is just out of the oven spread icing over and sprinkle with pecans. Let cake cool completley on a cooling rack.
Nutrition Facts : Calories 295.7, Fat 16.4, SaturatedFat 6.1, Cholesterol 38.5, Sodium 126.7, Carbohydrate 36.7, Fiber 1.3, Sugar 27, Protein 2.7
TEXAS SHEET CAKE V
I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
Provided by Carolyn Herbert
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 35.8 g, Cholesterol 36.3 mg, Fat 12.5 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 28.2 g
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