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 WITH VANILLA BUTTERCREAM
Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's rich but not overly sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 1h10m
Yield Serves 12 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
- Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
- Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
- Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)
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
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
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
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
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