GRANDMA'S TEXAS SHEET CAKE
This old-fashioned Texas Sheet Cake is a rich, decadent, and easy chocolate dessert!
Provided by Blair Lonergan
Categories Dessert
Time 3h40m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Grease a 10 x 15-inch jelly roll pan and set aside.
- Place butter, shortening, water and cocoa powder in a saucepan. Bring to a boil; remove from heat.
- In a large bowl, whisk together sugar, flour, baking soda and salt. Pour the hot butter mixture over the flour mixture. Use an electric mixer to beat on medium speed for 1 minute.
- Add eggs, vanilla extract and buttermilk. Beat on medium speed for 1 more minute.
- Pour the batter into the prepared pan. Tap on the counter a few times to release air bubbles. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Place the cake pan on a wire rack and immediately prepare the frosting.
- If your cake has a rounded top on it when it comes out of the oven, use your hands, oven mits, or a dish towel to gently press down on the top of the cake to create a flat surface. You need a relatively flat top so that the icing will not run off the sides.
- Place butter, cocoa powder and milk in a saucepan. Bring to a boil; remove from heat. Add the sifted confectioners' sugar and the vanilla extract; beat until smooth.
- Pour the hot frosting over the warm cake. Spread evenly, then set the cake on a wire rack to cool completely. The frosting will firm up as it cools. Slice into squares and serve!
Nutrition Facts : ServingSize 1 slice, Calories 263 kcal, Carbohydrate 45 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 190 mg, Fiber 1 g, Sugar 36 g
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
WHITE TEXAS SHEET CAKE
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING
I wanted to make a German chocolate sheet cake for a family reunion, but couldn't find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it's so worth it!
Provided by Dee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
- Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
- Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
- While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.5 g, Cholesterol 119.1 mg, Fat 24.5 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 168.5 mg, Sugar 41.2 g
BUTTERMILK FROSTED TEXAS SHEET CAKE
This recipe is from Better Homes and Gardens New Cook Book, Meredith Publishing Group. It's also called Buttermilk-Chocolate Sheet Cake. Very rich and moist - yummy!
Provided by BayLeigh Ann
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Grease 15x10x1 inch baking pan; set aside.
- combine flour, sugar, baking soda and salt and set aside.
- In a medium saucepan combine butter, cocoa powder and 1 cup water.
- Bring mixture just to boiling, stirring constantly.
- Remove from heat.
- Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
- Add eggs, buttermilk and vanilla.
- Beat for 1 minute (batter will be thin).
- Pour batter into the prepared pan.
- Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
- Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
- Place cake in pan on a wire rack; cool thoroughly before cutting.
- Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
- Bring to boiling.
- Remove from heat.
- Add sifted powdered sugar and vanilla.
- Beat until smooth.
- If desired, stir in 3/4 cup coarsely chopped pecans.
Nutrition Facts : Calories 245.2, Fat 10.4, SaturatedFat 6.4, Cholesterol 43.3, Sodium 158.7, Carbohydrate 37.2, Fiber 0.9, Sugar 28.1, Protein 2.3
TEXAS SHEET CAKE WITH FROSTING
A friend of the family shared this recipe with me. This cake is so moist and is total comfort food at its best. I hope you will enjoy it as much as we do.
Provided by CindiJ
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Cake: Combine butter, water and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream and vanilla; mix well.
- Pour into 15x10x1-inch jelly roll pan. Bake 350 degrees for 20 minutes.
- While cake is baking make frosting:.
- Combine butter, cocoa and milk in medium saucepan; bring to boil.
- Add remaining ingredients (reserving pecans for garnishing)and mix well with electric mixer.
- Remove cake from oven and while hot, spread frosting over the hot sheet cake.
- Sprinkle with chopped pecans.
Nutrition Facts : Calories 7238.2, Fat 322.4, SaturatedFat 199, Cholesterol 1218.5, Sodium 2788.5, Carbohydrate 1077, Fiber 21, Sugar 847.4, Protein 56.4
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