TEXAS SHEET CAKE
This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.
Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.
CLASSIC TEXAS SHEET CAKE RECIPE
Perfectly moist Texas sheet cake covered in a gooey, warm chocolate glaze. This cake recipe is often passed down through generations and is perfect for serving at large gatherings, parties, weddings, and BBQs.
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat your oven to 375ºF and prepare your half sheet pan with cake goop or whatever pan release you like.
- In a large mixing bowl, combine the flour, soda, cinnamon, white and brown sugar, and set aside.
- In a separate bowl, combine the eggs, milk, and vanilla and set aside.
- In a saucepan, combine the cocoa powder, butter, and coffee over medium heat. Heat until the mixture begins to simmer, stirring ocassionally to prevent burning. Once it begins to boil, remove it from the heat.
- Add the milk mixture to the flour mixture and mix until combined.
- Add the chocolate mixture to the flour and milk mixture and mix until combined.
- Bake for 15-20 minutes or until a toothpick inserted comes out from the center with just a few sticky crumbs.
- While the cake is baking, prepare your glaze.
- In a saucepan, combine the butter, cocoa, and the buttermilk. Whisk them together and bring it to a boil over medium heat. Stir occasionally to prevent burning.
- Add the sugar, salt, and vanilla to the warm mixture and whisk until smooth.
- Once the cake comes out of the oven, let it cool for 5 minutes, and then pour the chocolate glaze over the cake. The cake and frosting should both still be warm. The glaze soaks into the warm sheet cake making it super moist!
- Serve the cake directly on the sheet pan. Store leftovers at room temperature in an air tight container.
Nutrition Facts : ServingSize 1 serving, Calories 298 kcal, Carbohydrate 46 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 47 mg, Sodium 137 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 4 g
TEXAS SHEET CAKE
Rich, moist, and decadent, Texas Sheet Cake is a Southern classic everyone loves! It's the perfect chocolatey dessert to share with friends!
Provided by Aubrey
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Coat the inside of a rimmed half sheet baking pan with non-stick cooking spray that has flour in it. Set aside.
- Mix flour, sugar, baking soda, and salt in a large bowl. Set aside.
- Combine water, cocoa powder, and butter in a medium saucepan. Bring to a boil, whisking often. Remove from heat, pour into the bowl with dry ingredients. Mix together until just combined.
- Add buttermilk and eggs and mix to combine. The batter will be thin.
- Pour batter into prepared baking sheet. Make sure it's distributed evenly.
- Bake for 15-to 20 minutes until a toothpick inserted in the center comes out clean and the cake bounces back when lightly touched.
- Remove from oven and place baking sheet on a wire rack to cool to room temperature.
- In a medium saucepan, heat over medium heat buttermilk, butter and cocoa until bubbly. Mix in sugar and vanilla until smooth. Add in nuts and blend until incorporated.
- Spread frosting over the entire cake, spreading into an even layer. Let frosting set before cutting the cake into 15 slices. Store any leftovers in an air-tight container or cover the baking sheet with plastic wrap.
Nutrition Facts : ServingSize 1 slice, Calories 521 kcal, Carbohydrate 73 g, Protein 5 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 72 mg, Sodium 179 mg, Fiber 2 g, Sugar 57 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
WHITE TEXAS SHEET CAKE
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE
My Mema didn't cook many things very well, but she had her few recipe's that she's perfected over the years, this being one of them. She was a southern girl born and raised in Texas and this recipe I believe, was her mother's, mother's. This is a melt in your mouth, classic chocolate sheet cake. If you have a sweet tooth, this recipe will melt you! Hope you enjoy :) Prep and cook time guesstimated.
Provided by life is poetry
Categories Dessert
Time 35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- For the cake:.
- 1) In large bowl mix sugar and flour. Set aside.
- 2) In saucepan bring to boil margarine, cocoa and water. Mix well.
- 3) Pour over dry ingredients and add eggs, buttermilk, vanilla and baking soda. Mix very well!
- 4) pour into greased pan and bake at 400 degrees for 20 minutes.
- For the frosting:.
- 1) In saucepan bring to boil margarine, cocoa, and milk.
- 2) Mix in powdered sugar and vanilla, boil slightly then set aside to cool.
- 3) After cake cools slightly (still warm though) pour frosting over cake :) eat and enjoy!
WHITE TEXAS SHEET CAKE
This cake is good to make a day ahead, and is very popular at pot-lucks.
Provided by Diane Kester
Categories Desserts Cakes White Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.
- Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
- Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 48.1 g, Cholesterol 48.3 mg, Fat 16.7 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 192.8 mg, Sugar 39.1 g
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