TEXAS SHEET CAKE
This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.
Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.
TEXAS SHEET CAKE
This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to drizzle down the sides.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
- Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.
- Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
- Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners' sugar. Let stand until warm before using.
- Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.
TEXAS TURTLE SHEET CAKE
This cake is super moist, almost fudge-like in texture. I guarantee you'll go... Mmmmmmm... after taking that first bite. Probably after the second and third bite too!
Provided by Karen E.
Categories Dessert
Time 1h
Yield 1 sheet cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
- In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
- Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
- Prepare the frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.
- Remove from heat and use a wire whisk to gradually mix in powdered sugar, 1/2 cup at a time.
- Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.
- Tip: If you don't have buttermilk, no worries. Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let it sit a few minutes, before you add it to the other ingredients.
Nutrition Facts : Calories 665.1, Fat 28.3, SaturatedFat 15.6, Cholesterol 82.7, Sodium 562.1, Carbohydrate 104.7, Fiber 3.3, Sugar 66.4, Protein 6
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.
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
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
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
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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