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
TEXAS SHEET CAKE
Make and share this Texas Sheet Cake recipe from Food.com.
Provided by ciao4293
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CAKE: Melt 1 cup of the butter.
- Stir in 1/4 cup of the cocoa.
- Add 1 cup water.
- Boil, then remove from heat.
- In a mixing bowl, mix the flour, brown sugar, baking soda, cinnamon and salt.
- Add the chocolate mixture and beat well.
- Stir in 1/3 cup of the condensed milk, the eggs and the vanilla.
- Pour into greased jelly roll pan.
- Bake at 350 degrees for 15 minutes.
- FROSTING: Melt the remaining 1/4 cup butter, the remaining 1/4 cup cocoa and remaining condensed milk.
- Stir in powdered sugar and nuts.
- Spread onto warm cake.
Nutrition Facts : Calories 583.9, Fat 29.5, SaturatedFat 15.3, Cholesterol 97.3, Sodium 480.5, Carbohydrate 75.7, Fiber 2.9, Sugar 55, Protein 8.7
SPICY TEXAS SHEET CAKE
Chocolate and chiles rule in this class on a crowd-pleasing sheet cake. The tender cake and luscious pecan-studded frosting have just the right balance of sweet and heat.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil; butter the foil.
- Toast the chiles in a dry medium saucepan over medium heat until darkened and pliable, about 5 minutes. Remove from the heat, add 1 cup water and soak until the chiles soften, about 5 more minutes. Transfer the chiles and soaking liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any chile pieces left in the sieve and add to the saucepan.
- Meanwhile, whisk the flour, granulated sugar, brown sugar, salt and baking powder together in a large bowl; set aside.
- Add the butter and cocoa powder to the saucepan with the chile puree; bring to a boil over medium heat, stirring, until the butter is melted. Pour into the flour mixture and stir until combined. Whisk the buttermilk, eggs, vanilla and baking soda together in a liquid measuring cup; stir into the batter in two additions until combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool slightly in the pan.
- Meanwhile, make the frosting: Combine the pecans, butter, cayenne and salt in a medium saucepan. Cook over medium heat until the butter is melted and the pecans are lightly toasted, about 5 minutes. Remove 1/2 cup pecans with a slotted spoon and set aside for topping. Stir the cocoa powder into the saucepan and remove from the heat. Whisk in the confectioners' sugar in two batches, alternating with the milk, mixing well after each addition.
- Immediately pour the warm frosting over the warm cake and gently spread to cover. Top with the reserved pecans and let cool completely before slicing.
TEXAS SHEET CAKE I
This is an easy and very good potluck cake. Serves several.
Provided by Chantal
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
- Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
- Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
- To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 55.9 g, Cholesterol 58 mg, Fat 19.8 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.3 g, Sodium 231.8 mg, Sugar 44 g
TEXAS SHEET CAKE
Nice Chocalte cake big enough to feed a large gathering or to be serve over several days on an outing.
Provided by Steve P.
Categories Dessert
Time 40m
Yield 1 11x16 sheet cake, 20 serving(s)
Number Of Ingredients 15
Steps:
- Cake:Melt butter, cocoa, and water and bring to a rapid boil.
- Pour over sugar and flour mixture and mix with an electric mixer.
- Add buttermilk, eggs, soda and vanilla and mix well.
- Mixture will be very runny.
- Pour into 11x16 greased sheet cake pan.
- Bake 20 minutes at 400 degrees.
- Cake is done when it begins to pull away from the sides of the pan.
- Bake time will vary with different ovens.
- Leave cake in pan and cool before icing.
- Icing: Mix first 3 ingredients and bring to a rapid boil, remove from heat and add powdered sugar and vanilla.
- Beat with mixer until smooth.
- Stir in pecans by hand and spread on cooled cake.
Nutrition Facts : Calories 392.6, Fat 18.8, SaturatedFat 9.4, Cholesterol 56.1, Sodium 201.6, Carbohydrate 54.7, Fiber 1.3, Sugar 42.8, Protein 3.3
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.
TEXAS SHEET CAKE
If your time it right, your icing should be done a few minutes before cake comes out of the oven so you can spread it directly on hot cake.
Provided by SharleneW
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Sift together sugar and flour in a large bowl; set aside.
- Combine butter, shortening, cocoa and water in a medium saucepan over medium high heat.
- Bring to a boil, stirring constantly, until butter and shortening melt.
- Remove from heat and pour over sugar mixture, stirring until dissolved.
- Cool slightly.
- Stir in Buttermilk, eggs, baking soda and vanilla.
- Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
- Bake at 400°F for 20 minutes.
- (Cake will have a fudge-like texture.).
- For Chocolate Icing: Combine butter, cocoa and milk in a medium saucepan.
- Cook over low heat for about 5 minutes until butter melts.
- Bring to a boil over medium heat.
- Remove from heat and stir in sugar and vanilla.
- Beat at medium speed with electric mixer until smooth and sugar dissolves.
- Stir in pecans and spread over top of hot cake.
Nutrition Facts : Calories 525.3, Fat 25.9, SaturatedFat 10.6, Cholesterol 61.8, Sodium 193.2, Carbohydrate 72.8, Fiber 2.1, Sugar 57.2, Protein 4.4
TURTLE TEXAS SHEET CAKE RECIPE
This Turtle Texas Sheet Cake is perfect for all chocolate and caramel lovers. It is so simple and so delicious.
Provided by Kendra Murdock
Categories Dessert
Time 35m
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees.
- In a large mixing bowl, combine the flour and the sugar.
- In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
- Pour boiling mixture over the flour and sugar in the bowl.
- Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
- Add in about 1 1/2 cups of the caramel bits, stir until well combined, in the batter.
- Pour into a well greased and floured cookie sheet (17 1/2 x 11 inch) pan.
- Bake for 15-18 minutes or until brownies test done in center.
- While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
- Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
- Pour warm frosting over brownies as soon as you take them out of the oven.
- While the frosting is still hot, sprinkle on the rest of the caramel bits (about 1/2 cup), the chocolate chips, pecans, and a drizzle of caramel ice cream sauce.
- Let cool and cut into 40 bars.
Nutrition Facts : Calories 238 kcal, Carbohydrate 36 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 21 mg, Sodium 102 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 5 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
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
MAPLE TEXAS SHEET CAKE
This is my version of Texas Sheet Cake. I love maple anything and this is wonderful! It tastes like a maple bar!
Provided by The Family Maker
Categories Dessert
Time 37m
Yield 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Boil butter and water in small saucepan.
- Cream eggs, sugar, and sour cream in mixer or large mixing bowl.
- In separate bowl combine dry ingredients.
- Start alternating the butter/water mixture and dry mixture into the egg/sugar mixture.
- Add maple flavoring and mix well.
- Pour into greased 15x10 pan.
- Bake at 350°F for 22 minutes or until tested done in center.
- While cake is baking, start on Icing.
- Boil butter and milk in small saucepan. Remove from heat and add sugar and maple flavoring. Mix until smooth.
- Fold in walnuts.
- Pour onto cake about 5 minutes after coming out of the oven.
- Enjoy warm or cold!
Nutrition Facts : Calories 435.1, Fat 21.6, SaturatedFat 10.8, Cholesterol 68.3, Sodium 341.6, Carbohydrate 58.4, Fiber 0.9, Sugar 44.7, Protein 4
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
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.
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- Preheat your oven to 350 degrees F. Line a jelly roll pan* with parchment paper, or spray well with nonstick spray.In a medium or large saucepan, add 1 cup butter, 1 cup water, and 1/2 cup cocoa.
- Bring to a boil over medium high heat. Once it boils, take it off the heat.Let it cool for a minute or two, then stir in brown sugar and 2 teaspoons vanilla.Meanwhile in a medium bowl combine 2 cups flour, 1 cup granulated sugar, salt, and baking soda.Add the dry ingredients to the saucepan. (Then wipe out the bowl and put it back in your cupboard.)Stir well, then add 1/2 cup sour cream and eggs.
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