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
NITA'S CRAZY CAKE
Categories Cake Chocolate Dessert Bake Spring Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place first 5 ingredients in 8x8x2-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine 1 cup cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
CHOCOLATE SHEATH CAKE
A very rich moist cake that leaves you asking for more. It sounds like a lot of ingredients and a lot of trouble but it is very very easy to make. Requested at a lot of large get-togethers and birthdays. This is a very old recipe given to me by my mother some 40 years ago.
Provided by Margie Brock
Categories Dessert
Time 55m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Mix first four ingredients together in a sauce pan and cook on medium heat until the mixture bubbles.
- Sift together 2 cups sugar, 2 cups flour, baking soda and cinnamon and add to the first mixture and mix well.
- Mix buttermilk, vanilla and eggs and mix well and add to the other mixture.
- Mix well.
- Pour into a greased 13x9x2-inch pan.
- Bake in a 350°F oven for 30 to 40 minutes.
- Ice when warm as the icing hardens as it cools.
- For Icing: Mix cocoa, butter and milk in a sauce pan and bring to a boil.
- Remove from the heat and add the sugar and pecans.
- Mix well and pour over warm cake.
Nutrition Facts : Calories 571.1, Fat 28, SaturatedFat 10.3, Cholesterol 62.7, Sodium 230, Carbohydrate 78.3, Fiber 1.9, Sugar 61.1, Protein 4.7
GRANDMA'S PEACH CAKE
Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes (about 30 squares)
Number Of Ingredients 11
Steps:
- Combine water, milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture, and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
- Turn dough out onto a lightly floured surface, and knead until a ball forms, 3 to 5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Butter two 9-by-13-inch glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a small bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
- Preheat oven to 375 degrees. Bake cakes in upper third of oven, rotating halfway through, until a tester inserted in the centers of the cakes comes out clean (bottom crusts will be golden brown), 30 to 35 minutes. Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve.
GRANDMA NITA'S SHEATH CAKE
Make and share this Grandma Nita's Sheath Cake recipe from Food.com.
Provided by Alleyicious
Categories Dessert
Time 35m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Sift flour, add sugar into large mixing bowl.
- In sauce pan, add margarine, shortening, cocoa and water. Bring to a boil.
- Pour hot mixture over flour, and then add sugar. Mix well.
- Add buttermilk, vanilla, cinnamon, salt, baking soda, and eggs. Mix well.
- Pour batter onto well greased cookie sheet (15 1/2 x 10 1/2).
- Bake for 20 minutes at 400 degrees.
- Now we make the frosting.
- 5 minutes before cake is done, combine and bring to a boil in a sauce pan: margarine, cocoa, and milk.
- Remove from heat. Add vanilla, and powdered sugar.
- Beat until smooth.
- Spread over cake while hot. Enjoy!
Nutrition Facts : Calories 794.1, Fat 26.5, SaturatedFat 6.2, Cholesterol 47.9, Sodium 403.1, Carbohydrate 135, Fiber 2, Sugar 106.4, Protein 6.6
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