Tex Mex Chocolate Sheet Cake The Best Recipes

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TEX-MEX CHOCOLATE SHEET CAKE - THE BEST!



Tex-Mex Chocolate Sheet Cake - the Best! image

Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.

Provided by BecR2400

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup boiling water
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup butter or 1 cup margarine, melted and cooled
4 1/2 ounces mexican chocolate, ibarra, 1 1/2 discs (or 4 1/2 squares , 4 1/2 oz., semisweet chocolate and 1/4 teaspoon cinnamon, finely chopped)
1/2 cup butter or 1/2 cup margarine, cut up
1/2 cup heavy cream or 1/2 cup whipping cream
3/4 cup pecans, toasted and chopped

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.

TEXAS CHOCOLATE SHEET CAKE



Texas Chocolate Sheet Cake image

I love this simple chocolate cake recipe!

Provided by floyd8090

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 14

1 cup water
1 cup margarine
¼ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
2 eggs
½ cup sour cream
1 teaspoon baking soda
½ cup margarine
6 tablespoons milk
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
  • Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
  • Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 53.7 g, Cholesterol 21.5 mg, Fat 15.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 292 mg, Sugar 42.4 g

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE



Grandma's Chocolate Texas Sheet Cake image

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

1 cup salted butter
1 cup water
3 tablespoons cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
½ cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup unsalted butter
6 tablespoons milk
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups confectioners' sugar

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

TEX-MEX SHEET CAKE



Tex-Mex Sheet Cake image

Rich Mexican flavors of cocoa, cinnamon and coffee under a chocolate glaze.

Provided by ANNMILLER

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 15

Number Of Ingredients 18

2 cups all-purpose flour
1 ½ cups brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup margarine
1 cup water
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
⅓ cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
¼ cup margarine
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
⅔ cup sweetened condensed milk
1 cup confectioners' sugar
1 cup slivered, toasted almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
  • In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
  • Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
  • Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
  • For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 57.7 g, Cholesterol 31.7 mg, Fat 22.8 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4.6 g, Sodium 379.3 mg, Sugar 41.4 g

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