The Best Chocolate Texas Sheet Cake Food

THE BEST TEXAS SHEET CAKE

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.

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.

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 SHEET CAKE

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.

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.

THE ABSOLUTE BEST DARK CHOCOLATE CHOCOLATE CHIP TEXAS SHEET CAKE

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.

TEX-MEX CHOCOLATE SHEET CAKE - THE BEST!

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.

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.

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.