TEXAS SHEET CAKE CUPCAKES
Turn a classic Texas Sheet Cake into bourbon-spiked, chocolaty, pecan-topped cupcakes.
Provided by By Cindy Rahe
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.
- In large bowl, mix flour, granulated sugar and salt with whisk. Set aside.
- In 1-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat, and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, 2 tablespoons bourbon and the eggs; mix well to combine. Fold in chopped pecans. Divide batter evenly among muffin cups, filling two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, make Icing. In 1-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat; beat in powdered sugar and 1 tablespoon bourbon. Spoon warm icing over warm cupcakes. Top with pecan halves.
Nutrition Facts : ServingSize 1 Serving
TEXAS SHEET CAKE CUPCAKES RECIPE - (4.3/5)
Provided by tempestteapot
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees fahrenheit. Place 24 cupcake liners into muffin pans. In a small sauce, bring the butter, water, and coco powder to a boil. Turn off and set aside. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and coco mixture. Stir until well blended. Pour into cupcake liners. Bake for 18-20 minutes or until done. They will be moist. Do not over cook. Cool completely. Fudge frosting: In a small saucepan, combine milk, coco powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.
TEXAS SHEET CAKE
This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.
Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.
CLASSIC TEXAS SHEET CAKE
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.
Provided by By Bree Hester
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g
TEXAS SHEET CAKE V
I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
Provided by Carolyn Herbert
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 35.8 g, Cholesterol 36.3 mg, Fat 12.5 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 28.2 g
TEXAS SHEET CAKE CUPCAKES
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans.
- In a small saucepan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside.
- In a separate bowl, combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture to dry ingredients in bowl. Stir until blended, being careful to not over-mix. Pour batter into cupcake liners (a little less than 2/3 full, no more than 2/3 full or they will sink in the middle).
- Bake for 18-20 minutes or until done. They will be moist- make sure that you don't overcook them! Cool completely.
- In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat.
- Add vanilla and powdered sugar. Stir until it starts to thicken slightly (about 3-4 minutes). Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.
- This frosting is different than other frostings because it's a "pour-on frosting." It is not a spread or pipe-on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it's ready. If it spreads too far, stir for a little longer.
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TEXAS SHEET CAKE CUPCAKES | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
4/5 (1)Estimated Reading Time 1 min
- Preheat oven to 350 Line a muffin pan with paper liners and set aside.In a large bowl, combine flour, sugar & salt and set aside.In a large pan on stove, melt butter. Stir in cocoa powder & boiling water. Mix well.
- Remove from heat and add dry ingredients, stir until just combined. I use a large whisk to combine ingredients.
- Add buttermilk, eggs, baking soda & vanilla. Stir into the chocolate/flour mixture and mix until fully incorporated, using either a hand mixer or large whisk. Fill prepared pan & bake cupcakes for 18-20 minutes. Allow to cool completely before frosting.
- Melt butter in a saucepan. Remove from heat. Add cocoa powder, vanilla and dash of salt. Whisk or use beaters and mix until smooth. Add powdered sugar and 4 tablespoons milk and beat until smooth again. Add more milk if needed.
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