Chocolate Sheet Cake Iii Recipes

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TRIPLE CHOCOLATE SHEET CAKE



Triple Chocolate Sheet Cake image

Serving a crowd? Make a really big and easy cake for chocolate lovers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food or butter recipe chocolate cake mix
1/2 cup sour cream
1 cups water
2 tablespoons unsweetened baking cocoa
2 tablespoons butter, softened or vegetable oil
3 eggs
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
3/4 cup chopped pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
  • Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 17 g, TransFat 1 g

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 17

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cubed
1/4 cup baking cocoa
1 cup water
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
ICING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/3 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

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.

Nutrition Facts :

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

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.

CHOCOLATE SHEET CAKE III



Chocolate Sheet Cake III image

The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.

Provided by Arreinia Grubb

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 24

Number Of Ingredients 16

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 ½ cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
⅓ cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
¼ cup margarine
¼ cup unsweetened cocoa powder
¾ cup sweetened condensed milk
1 cup confectioners' sugar
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
  • In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
  • Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
  • To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.

Nutrition Facts : Calories 281 calories, Carbohydrate 36 g, Cholesterol 20.2 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 238.4 mg, Sugar 26.3 g

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

This is the best chocolate cake ever! I got this recipe from my cookbook "Baker's Illustrated". This also makes great cupcakes. Just cut the baking time to around 15-20 minutes when using a standard muffin tin. Try it with my Creamy Milk Chocolate Frosting.

Provided by Cassie2007

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 10

3/4 cup cocoa (Hershey's Special Dark works very well)
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces semisweet chocolate, chopped
12 tablespoons unsalted butter
4 large eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup buttermilk

Steps:

  • Preheat the oven to 325 degrees and make sure the oven rack is positioned in the middle of the oven.
  • Grease a 13 by 9-inch baking pan.
  • Sift together the cocoa, flour, baking soda, and salt in a medium bowl.
  • Set aside.
  • Heat the chocolate and butter in a microwave-safe bowl covered with plastic wrap for 2 minutes at 50% power.
  • Stir until smooth.
  • If not fully melted, heat for another minute at 50% power.
  • Chocolate can also be melted in a heatproof bowl over a saucepan containing 2 inches of simmering water.
  • Mix together with a whisk the eggs, sugar, and vanilla in a medium bowl.
  • Whisk in the buttermilk until smooth.
  • Add the chocolate mixture to the egg mixture and whisk till combined.
  • Whisk in the dry ingredients until the batter is smooth and glossy.
  • Pour the batter into the prepared pan.
  • Bake until a toothpick comes out clean, about 40 minutes.
  • Cool on a wire rack until room temperature, about an hour.
  • Ice with frosting or serve unfrosted with lightly sweetened whipped cream.
  • Enjoy!

Nutrition Facts : Calories 473.2, Fat 28.6, SaturatedFat 16.9, Cholesterol 122.2, Sodium 182.5, Carbohydrate 53.7, Fiber 5.4, Sugar 31.6, Protein 9.2

CHOCOLATE SHEET CAKES



Chocolate Sheet Cakes image

Rich, moist, and super versatile, bake these crowd-friendly chocolate sheet cakes to win over family and friends. Decorate with a rich cream cheese frosting or Chocolate Ganache Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Yield Makes two 9-by-13-inch cakes

Number Of Ingredients 12

Vegetable-oil cooking spray
3 cups unbleached all-purpose flour, plus more for pans
1 1/2 cups unsweetened cocoa powder
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
6 tablespoons safflower oil
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Spray two 9-by-13-inch baking pans with cooking spray. Line with parchment, leaving an overhang on long sides. Spray parchment. Flour pans, tapping out excess.
  • Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in eggs, buttermilk, water, oil, and vanilla until smooth. Divide batter between pans. Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, about 35 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.

DENVER CHOCOLATE SHEET CAKE



Denver Chocolate Sheet Cake image

Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting.

Provided by Alex Witchel

Categories     cakes, dessert, side dish

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 16

16 tablespoons unsalted butter in 16 pieces (plus 1 tablespoon softened butter for greasing pan)
2 1/2 cups all-purpose flour (more for pan)
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
8 tablespoons unsalted butter in 8 pieces
1/4 cup cocoa
6 tablespoons buttermilk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pound confectioners' sugar
1/2 cup chopped walnuts or pecans

Steps:

  • For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
  • Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
  • Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.
  • For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
  • With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 216 milligrams, Sugar 61 grams, TransFat 1 gram

TEXAS SHEET CAKE III



Texas Sheet Cake III image

I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.

Provided by Bron

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 18

Number Of Ingredients 17

½ cup butter
½ cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
½ cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.
  • In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
  • In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
  • To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 61.4 g, Cholesterol 48.5 mg, Fat 24.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 10.6 g, Sodium 161.6 mg, Sugar 47.9 g

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Make and share this Chocolate Sheet Cake recipe from Food.com.

Provided by paula giles

Categories     Dessert

Time 40m

Yield 1 sheet cake

Number Of Ingredients 15

2 cups sugar
2 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb butter
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
1/4 lb butter
1/4 cup cocoa
6 teaspoons milk
4 cups powdered sugar
1 cup chopped nuts

Steps:

  • --------ICING-----------.
  • COMBINE BUTTER, COCOA, AND MILK.
  • HEAT TO BOILING.
  • POUR OVER SUGAR AND NUTS.
  • SPREAD ON HOT CAKE (I LIKE TO POKE HOLES IN CAKE WITH FORK TO LET THE ICING OOZE INTO THE CAKE).
  • --------CAKE-------------.
  • Combine sugar, flour, cocoa, baking soda, and salt in large bowl.
  • Mix well.
  • Heat butter and water to boiling.
  • Pour over dry ingredients, mix well.
  • Beat in buttermilk, eggs, vanilla.
  • Pour THIN batter into greased and floured sheet pan.
  • BAKE AT 400F degrees FOR 20 MINUTES.
  • REMOVE CAKE FROM OVEN AND POUR ON THE FROSTING.

Nutrition Facts : Calories 7994.5, Fat 366.4, SaturatedFat 189.3, Cholesterol 1164.2, Sodium 5597.6, Carbohydrate 1140.3, Fiber 28.4, Sugar 884, Protein 79.4

CHOCOLATE SHEET CAKE II



Chocolate Sheet Cake II image

A very moist chocolate cake. Top with chocolate frosting.

Provided by Andrea

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 30m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup butter
½ cup vegetable oil
1 cup water
½ cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.
  • In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.
  • Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 25.9 g, Cholesterol 25.9 mg, Fat 9.2 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 91.5 mg, Sugar 17 g

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