Ma Anns Chocolate Sheet Cake Recipes

Steps:

• Preheat the oven to 425 degrees F. Place a half-sheet pan in the oven to heat.
• Place a saucepan over a medium heat, then add the evaporated milk, processed cheese, 1 cup of the Cheddar, 1 cup of the Gruyere, the dry mustard, hot sauce and salt, then whisk until the cheeses are melted and the mixture is smooth, 2 to 3 minutes. Add the cooked pasta to the cheese sauce and stir to coat and combine.
• In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups Cheddar and 1 1/2 cups Gruyere.
• Remove the sheet pan from the oven and carefully spray with the cooking spray. Pour the mac and cheese from the saucepan into the sheet pan and spread evenly.
• Sprinkle the cheese mixture evenly over the top. Bake until the cheese topping is fully melted and the mixture is bubbly, 15 to 20 minutes.
• Remove from the oven, then garnish with the basil and serve.

Steps:

• 1. Bring to a boil the first 4 ingredients in a medium size saucepan, stirring constantly. Preheat oven to 350.
• 2. Combine the flour and sugar & stir to combine. Mix the buttermilk and baking soda together and add in to the flour/sugar mixture. Add in the eggs and vanilla.
• 3. Combine the two mixtures together and mix well with an electric mixer just until smooth.
• 4. Pour into a 9 x 13 pan that has been sprayed with Pam. Bake for approximately 45 minutes @ 350 degrees & then cool completely.
• 5. FROSTING: In a medium size saucepan, add the butter, milk and cocoa and bring to a boil, stirring constantly.
• 6. Remove from heat and add in the vanilla and stir. Gradually add in the powdered sugar and blend until smooth. Add the nuts if desired, combine well and frost top of cooled cake.
• 7. Here is a photo of MaAnn and I. She's the blonde. We have been friends since high school.

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
• While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
• Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Steps:

• 1. CAKE: Do not use ingredients the box calls for... instead, mix together the cake mix, buttermilk, eggs, sugar, oil and vanilla. Now follow box directions as far as beating the batter & cooking time. Cool layers well before you frost the cake.
• 2. FROSTING: Cream together the cream cheese and powdered sugar, using electric mixer, until smooth. Fold in the cool whip and hershey bar pieces. Frost between cooled layers, top and sides. Keep refrigerated.
• 3. NOTE: I usually bake three 8" cake layers, although you can make three 9" layers. Great Tip: Another member, Barbara Pendley, suggested using chocolate shavings or curls on top. PHOTO: Here is a pic of MaAnn and I. We have been friends since high school. She's the blonde.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
• In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.
• With mixer running, gradually add the cold water and vanilla.
• Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.
• Pour batter into buttered 13x9x2-inch baking pan.
• Bake in 350 degree F oven 40 minutes or until cake tests done.
• Cool in cake in pan on rack.
• Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.
• Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.
• Stir in the chocolate chips and vanilla.
• Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.
• When cake has cooled, frost it with the Fluffy Chocolate Frosting.
• Cut in squares and enjoy! :)

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
• Mix flour, sugar, and baking soda together in a large bowl; set aside.
• Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared 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 icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.