TEXAS SHEET CAKE A.K.A. BEST CHOCOLATE CAKE EVER
The classic Texas Sheet Cake is a fabulously moist and delicious chocolate cake covered in a rich chocolate frosting.
Provided by Mary Younkin
Categories Dessert
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Grease a half-size sheet pan and set aside. (I use and LOVE this pan.)
- In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine.
- Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine.
- In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake for 20 minutes.
- While the cake is baking, make the icing. Melt butter in a saucepan over medium high heat. Add cocoa and whisk to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk to combine. Add the pecans, if desired and stir to combine. Pour the frosting over the warm cake. Enjoy!
Nutrition Facts : Calories 361 kcal, Carbohydrate 52 g, Protein 3 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 236 mg, Fiber 2 g, Sugar 39 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
BEST-EVER TEXAS SHEET CAKE RECIPE
Try our Best-Ever Texas Sheet Cake Recipe. Rich chocolate flavor and toasted pecans make this Best-Ever Texas Sheet Cake Recipe one of our favorites.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 52m
Yield 24 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
TEXAS SHEET CAKE
Make and share this Texas Sheet Cake recipe from Food.com.
Provided by mahatfield
Categories Dessert
Time 40m
Yield 1 sheet cake, 12-16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 669, Fat 32.6, SaturatedFat 6.9, Cholesterol 37, Sodium 493.3, Carbohydrate 91.3, Fiber 1.9, Sugar 71, Protein 6
THE ABSOLUTE BEST DARK CHOCOLATE CHOCOLATE CHIP TEXAS SHEET CAKE
I have my share of sheet cakes over the years, this one is truly the best I have had--- the frosting recipe to go with this cake is recipe #89207 you may of coarse use your own favorite recipe. If you cannot make brewed coffee just use 1 heaping teaspoon of instant coffee granules dissolved in 1 cup boiling water. This makes a huge moist rich deep chocolate cake which makes it great for a potluck or a children's birthday party :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 50 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350°F (oven rack to second-lowest position).
- Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
- For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
- Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
- Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
- In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
- Mix in chocolate chips.
- Pour the batter into prepared jelly-roll pan.
- Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
- Cool cake completely before slicing.
- For the frosting; cream the butter in a medium bowl.
- Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
- Frost cooled cake.
TEXAS SHEET CAKE
This is from "Better Homes and Gardens Complete Book of Baking". There is another BH&G recipe posted but it is different. I haven't made that one but LOVE this one. It's very light & moist. I'd prefer it to brownies or chocolate cake any day. I very strongly recommend that you add the cinnamon. I think that is what makes it so special. This also freezes well, unfrosted. Then thaw several hours at room temperature and frost it.
Provided by Engrossed
Categories Bar Cookie
Time 1h
Yield 60 squares, 60 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- Grease a 15x10x1 (I use a 13x9x2) baking pan and set aside.
- In a medium saucepan combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat.
- In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon. Add eggs, buttermilk, and vanilla. Beat with electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended.
- Pour batter into prepared pan. Bake in a 375 oven 20 minutes or until cake springs back when lightly touched. Adjust cooking time for 13x9x2 pan.
- Immediately pour hot chocolate frosting over warm cake; spread evenly. Completely cool cake in pan on wire rack. Cut into squares.
- Chocolate Frosting directions:.
- In a medium saucepan stir together butter, cocoa powder and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts in desired.
TEX-MEX CHOCOLATE SHEET CAKE - THE BEST!
Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.
Provided by BecR2400
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Grease a 13x9-inch baking pan.
- Line bottom with waxed paper; grease and flour paper.
- Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
- Whisk cocoa and boiling water in medium bowl until smooth.
- Stir cocoa into dry ingredients with a rubber spatula.
- (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
- Whisk buttermilk mixture into cocoa mixture, until smooth.
- Pour batter into prepared pan.
- Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
- Make frosting:.
- Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
- Cover bowl with plastic wrap, turning back one section to vent.
- Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
- Add cream.
- Cover and microwave 1 1/2 minutes more, just until cream is hot.
- Stir until frosting is completely smooth and shiny.
- Cool cake in pan on wire rack 5 minutes.
- Pour frosting evenly over hot cake.
- Sprinkle pecans over top.
- Cool cake completely.
- Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
- Makes 12 servings.
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