CHOCOLATE SHEET CAKE WITH MILK CHOCOLATE FROSTING RECIPE - (3.8/5)
Provided by LRay
Number Of Ingredients 15
Steps:
- While any high-quality chocolate can be used here, our preferred bittersweet chocolates are Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar and Callebaut Intense Dark Chocolate, L-60-40NV, and our favorite milk chocolate is Dove Silky Smooth Milk Chocolate. We recommend making this cake with a Dutch-processed cocoa powder; our favorite is from Droste. Using a natural cocoa powder will result in a drier cake. CAKE: Adjust oven rack to middle position and heat oven to 325°F. Lightly spray 13 X 9-inch baking pan with vegetable oil spray. Whisk sugar, flour, baking soda, and salt together in medium bowl; set aside. Combine milk, chocolate, and cocoa in large saucepan. Place saucepan over low heat and cook, whisking frequently, until chocolate is melted and mixture is smooth. Remove from heat and let cool slightly, about 5 minutes. Whisk oil, eggs, and vanilla into chocolate mixture (mixture may initially look curdled) until smooth and homogeneous. Add sugar mixture and whisk until combined, making sure to scrape corners of saucepan. Transfer batter to prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out with few crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack before frosting, 1 to 2 hours. FROSTING: While cake is baking, combine chocolate and cream in large heatproof bowl set over saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl. Whisk mixture occasionally until chocolate is uniformly smooth and glossy, 10 to 15 minutes. Remove bowl from saucepan. Add butter, whisking once or twice to break up pieces. Let mixture stand for 5 minutes to finish melting butter, then whisk until completely smooth. Refrigerate frosting, without stirring, until cooled and thickened, 30 minutes to 1 hour. Once cool, whisk frosting until smooth. (Whisked frosting will lighten in color slightly and should hold its shape on whisk.) Spread frosting evenly over top of cake. Cut cake into squares and serve out of pan. (Leftover cake can be refrigerated in airtight container for up to 2 days.)
CHOCOLATE SHEET CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 15
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 & ICING
Make and share this Chocolate Sheet Cake & Icing recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For cake, sift together flour and sugar; set aside.
- In saucepan, mix oleo, cocoa and water; bring to a boil.
- Pour over flour and sugar mixture; blend.
- Add buttermilk, eggs, baking soda, cinnamon and vanilla; blend well.
- Bake 20 minutes at 400° in a large jelly roll pan or sheet cake pan.
- Frost while hot!
- For icing, 5 minutes before cake is done, mix oleo, cocoa and milk; bring to a boil.
- Remove from heat and add powdered sugar; stir until blended.
- If needed, gradually add more milk a few drops at a time as needed for consistency.
- Add vanilla and nuts.
- Beat well and spread on hot cake.
Nutrition Facts : Calories 656.2, Fat 30.3, SaturatedFat 5.5, Cholesterol 36.7, Sodium 474.6, Carbohydrate 92.7, Fiber 2.2, Sugar 71.5, Protein 6.5
EASY CHOCOLATE SHEET CAKE WITH CHOCOLATE FROSTING
Great, easy chocolate cake. This a great everyday cake or, with company, just put some ice cream on top and serve. Friends always want the recipe so have some copies ready.
Provided by Francie Wise
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan with butter and sprinkle with flour.
- Mix sugar, flour, and baking soda in a large bowl and set aside.
- Combine butter, water, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Pour over the flour mixture and stir to combine. Mix in buttermilk, eggs, and vanilla extract until batter is well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 18 to 20 minutes.
- Melt butter, buttermilk, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Stir in powdered sugar and vanilla extract. Add nuts and stir until frosting starts to lose its gloss.
- Spread frosting on the cake while it is still warm.
Nutrition Facts : Calories 485 calories, Carbohydrate 68 g, Cholesterol 69.5 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 11.9 g, Sodium 105.5 mg, Sugar 53.4 g
CHOCOLATE SHEET CAKE
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
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 III
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
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 LAYER CAKE WITH MILK CHOCOLATE FROSTING
Categories Milk/Cream Chocolate Dessert Bake Quick & Easy Halloween Mother's Day Vanilla Winter Birthday Shower Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.
- Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
- Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.
- Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.
- Make frosting:
- Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
- Add vanilla and remaining cup confectioners sugar to custard and beat with cleaned beaters at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well.
- Frost cake:
- Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.
DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING
A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!
Provided by Kim
Categories Desserts Cakes Sheet Cake Recipes
Time 1h55m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
- Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
- Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
- Spread frosting over the cooled cake.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 39.2 g, Cholesterol 52.4 mg, Fat 14.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 189.7 mg, Sugar 28.5 g
FAVORITE CHOCOLATE SHEET CAKE
My mother adapted this family pleaser from a recipe for vanilla cake that was in a church cookbook. The cake is so flavorful, it wouldn't need frosting-but I always feel you can never have enough chocolate!
Provided by Taste of Home
Categories Desserts
Time 43m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set.
Nutrition Facts : Calories 638 calories, Fat 28g fat (17g saturated fat), Cholesterol 132mg cholesterol, Sodium 511mg sodium, Carbohydrate 94g carbohydrate (70g sugars, Fiber 1g fiber), Protein 6g protein.
DENVER CHOCOLATE SHEET CAKE
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
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
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CHOCOLATE SHEET CAKE WITH MILK CHOCOLATE GANACHE FROSTING
From browneyedbaker.com
3.4/5 (41)Total Time 2 hrs 55 minsCategory DessertCalories 581 per serving
- Make the Cake: Preheat oven to 325 degrees F. Lightly spray a 9x13-inch baking pan with non-stick cooking spray.
- In a large saucepan, stir together the milk, chocolate, and cocoa powder. Place the saucepan over low heat and cook, whisking frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and cool for 5 minutes. Whisk the vegetable oil, eggs, and vanilla into the chocolate mixture until smooth and homogeneous (it may look curdled and separated at first, but keep whisking and it will come together!). Add the flour mixture and whisk until combined, making sure to scrape the corners of saucepan.
- Pour the batter into the prepared pan; bake until firm in center when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool the cake completely in the pan on a wire rack before frosting, 1 to 2 hours.
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- In a saucepan over medium high heat bring to a boil 1 cup butter, 1 cup water, and 3 Tablespoons cocoa. Remove from heat and stir into the flour/sugar mixture. Next add 2 slightly beaten eggs (you may want to temper your eggs slightly with a tablespoon of the warm batter ), 1/2 cup sour milk, 1 tsp baking soda, and 1 tsp vanilla. Stir to combine. Pour into prepared sheet pan.
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