Montezumas Hot Chocolate Sheet Cake Recipes

MONTEZUMA'S HOT CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350°F
• In a small saucepan, melt the butter.
• Stir in the cocoa and coffee, then water.
• Bring to a boil; remove from heat.
• In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
• Add cocoa mixture; mix well.
• Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
• Pour into greased 15 x 10 jelly roll pan.
• Bake for 15 minutes or until cake springs back when lightly touched.
• Icing:
• In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
• Add the remaining sweetened condensed milk; stir in confectioners sugar.
• Spread on the warm cake.
• Serve warm with vanilla ice cream. Enjoy!
• Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.

CHOCOLATE SHEET CAKE

Steps:

• --------ICING-----------.
• COMBINE BUTTER, COCOA, AND MILK.
• HEAT TO BOILING.
• POUR OVER SUGAR AND NUTS.
• SPREAD ON HOT CAKE (I LIKE TO POKE HOLES IN CAKE WITH FORK TO LET THE ICING OOZE INTO THE CAKE).
• --------CAKE-------------.
• Combine sugar, flour, cocoa, baking soda, and salt in large bowl.
• Mix well.
• Heat butter and water to boiling.
• Pour over dry ingredients, mix well.
• Beat in buttermilk, eggs, vanilla.
• Pour THIN batter into greased and floured sheet pan.
• BAKE AT 400F degrees FOR 20 MINUTES.
• REMOVE CAKE FROM OVEN AND POUR ON THE FROSTING.

CHOCOLATE SHEET CAKE

Steps:

• Cake: Stir first four ingredients together.
• Put butter, Crisco and water in saucepan and bring to a rapid boil.
• Pour over flour mixture.
• Add eggs and buttermilk that have been mixed with baking soda.
• Add vanilla and beat until well mixed.
• Bake in a greased cake pan (10 X 15 or 9 X 13).
• Bake at 350 for approximately 25 minutes.
• While cake is still hot, frost it.
• Frosting: Bring butter, cocoa and milk to a boil.
• Add to powdered sugar.
• Mix well.
• Add vanilla and pecans.
• Mix well.
• Spread on hot cake.

MONTEZUMA'S HOT CHOCOLATE SHEET CAKE

Steps:

• 1. Preheat oven to 350°F In a small saucepan, melt the butter. Stir in the cocoa and coffee, then water. Bring to a boil; remove from heat.
• 2. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
• 3. Pour into greased 15 x 10 jelly roll pan. Bake for 15 minutes or until cake springs back when lightly touched.
• 4. ICING
• 5. In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon. Add the remaining sweetened condensed milk; stir in confectioners sugar. Spread on the warm cake.
• 6. Serve warm with vanilla ice cream. Enjoy!
• 7. Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.

HOMEMADE CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.
• I prefer to make my own sour milk. I think the vinegar does something to the recipe and makes it more moist or something. To do so, in a glass measuring cup, add 2 tbs of distilled vinegar then add your milk (I used skim milk) and measure to 2 cups. Whisk, and let stand for 20 minutes. I whisk again before adding it to my mixing bowl.
• Put all ingredients into a mixing bowl. With the PADDLE attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.
• FOR SHEET CAKES: Pour into your pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it, or use the Wilton's baking guide.
• FOR ROUND CAKES: Pour into your prepared pan, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
• FOR CUPCAKES: Pour into tins, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).
• For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.
• I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste. Chocolate cake with a hint of orange flavoring is to die for.

THE GREAT MONTEZUMA'S FAVORITE HOT CHOCOLATE DRINK

Steps:

• Combine the hot chocolate, honey, vanilla and vodka in a small pitcher.
• Pour into two tall glasses or Irish coffee glasses.
• Pour 1 tablespoon of cream on the top of each glass and let it float.
• Dust with a pinch of cayenne pepper and garnish with cinnamon sticks. If preferred, you may garnish with grated chocolate and a dried red chile.