CHOCOLATE TEXAS SHEET CAKE
My husband is from Texas, and we love Chocolate Texas Sheet Cake. This recipe is oh-so-good. -Kristi Wells, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.
Nutrition Facts : Calories 359 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
MAKEOVER CHOCOLATE TEXAS SHEET CAKE
From the magazine, "Taste of Home, Recipe Makeovers" Vol. 4, 2006. One of my most favorite cakes, but healthier for us. When doing a search, I could not find one here. Note: I like to spread the frosting on the cake while it is still a little warm. You should know that the test kitchen used Land O'Lakes light stick butter and Splenda blend.
Provided by Debaylady
Categories Dessert
Time 33m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Sheet Cake:.
- In a saucepan, bring the butter, water and cocoa to a boil. Remove from the heat.
- Combine the flours, Splenda blend, baking soda and salt; stir into the butter mixture, blending well.
- Combine the eggs, sour cream and applesauce; stir into butter mixture until blended.
- Transfer to a 15-in x 10-in x 1-in baking pan coated with nonstick spray.
- Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Frosting:.
- In a large bowl, beat butter and confectioners' sugar.
- Add cocoa, vanilla and enough milk to achieve desired consistency.
- Spread over cake.
Nutrition Facts : Calories 220.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 33.2, Sodium 173.6, Carbohydrate 40, Fiber 1.1, Sugar 22.9, Protein 2.5
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