PAULA DEEN'S CHOCOLATE SHEET CAKE RECIPE - (4.3/5)
Provided by kshepherd322
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F. Spray a 13X9-inch baking pan with nonstick baking spray with flour. Set aside. In a large bowl, sift together flour, sugar, and salt; set aside. In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth. Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth. Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack. Chocolate icing: In a medium saucepan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioner's sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.
CHOCOLATE SHEET CAKE I
Good old fashioned chocolate cake with homemade chocolate frosting. A family favorite for many many years.
Provided by KIMLAMB9999
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
- In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
- To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake
Nutrition Facts : Calories 599.4 calories, Carbohydrate 91.8 g, Cholesterol 36.2 mg, Fat 25.4 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 373.5 mg, Sugar 73.1 g
CHOCOLATE SHEET CAKE
Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.
Nutrition Facts :
PAULA DEEN'S DECADENT CHOCOLATE LAYER CAKE
This layered cake looks "normal" from the outside, but inside there is a delicious layer of almond-flavored cheesecake. This recipe will make 1 (9-inch) cake and 1 (9-inch) cheesecake. The frosting recipe should make about 5 cups of frosting. You may want to make the cheesecake before the chocolate cake because it needs to refrigerate for 4 hours.
Provided by CookingONTheSide
Categories Dessert
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
- In large bowl, combine cake mix, liqueur, water, oil and eggs.
- Beat at medium speed with an electric mixer until smooth.
- Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool in pans 10 minutes.
- Remove from pans and let cool completely on wire racks.
- For almond-flavored cheesecake, preheat oven to 300 degrees.
- Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
- In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
- Add sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream and liqueur.
- Pour batter into prepared pan; bake 45 minutes.
- Turn oven off; leave cheesecake in oven with door closed for 1 hour.
- Let cool completely in pan on wire rack.
- Cover and chill for 4 hours.
- Using edges of foil as handles, remove cheesecake from pan.
- Gently remove foil from cheesecake.
- For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
- Add chocolate, beating until combined.
Nutrition Facts : Calories 964.3, Fat 54.4, SaturatedFat 27.3, Cholesterol 192.2, Sodium 620.5, Carbohydrate 119.1, Fiber 2.7, Sugar 99.3, Protein 10.2
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