Double Chocolate Sheet Cake Recipes

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DOUBLE CHOCOLATE CAKE I



Double Chocolate Cake I image

This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.

Provided by Syd

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 11

1 ⅓ cups all-purpose flour
1 ½ cups white sugar
2 (1 ounce) squares semisweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ teaspoon red food coloring

Steps:

  • Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
  • Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
  • Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
  • Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g

QUICK DOUBLE-CHOCOLATE SHEET CAKE



Quick Double-Chocolate Sheet Cake image

Provided by Ghillie James

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Birthday     Family Reunion     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 to 14 pieces

Number Of Ingredients 11

3/4 cup plus 2 1/2 tablespoons butter, softened
1 cup superfine sugar
4 large eggs
1/4 cup unsweetened cocoa, dissolved in 3 to 4 tablespoons boiling water to make a smooth paste
1 2/3 cups less 1 tablespoon self-rising flour
1/2 teaspoon baking powder
3 1/2 ounces semisweet chocolate chips chocolate buttons, smarties, or fresh raspberries, to decorate
For the frosting
1 tablespoon unsweetened cocoa, dissolved in 2 tablespoons boiling water to make a paste
5 1/2 tablespoons butter, softened
1 2/3 cups confectioners' sugar

Steps:

  • Preheat the oven to 350°F. Grease and line a 11 x 7 x 2-inch baking pan.
  • In a large bowl, place the softened butter, sugar, eggs, and dissolved cocoa. Sift over the flour and baking powder. Using a hand mixer, beat the mixture until it is pale and creamy, about 2 minutes. Using a metal spoon, fold in the chocolate chips.
  • Turn the mixture into the greased pan and spread it out evenly. Bake for 30 to 35 minutes, or until risen and springy to the touch. Cool slightly before turning out onto a wire rack.
  • Once the cake is cool, in a bowl, place all the frosting ingredients and, using the hand mixer, beat together well. Spread over the cake. Run a fork across the surface of the frosting to create a wavy pattern of lines.

DOUBLE CHOCOLATE SHEET CAKE



Double Chocolate Sheet Cake image

Here's a great dessert for a big family or to bring to the potluck or church supper. The tender, moist cake and chocolaty frosting is every sweet tooth's dream come true. -Barbara Walsh, Murdock, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 15

1/2 cup butter, softened
2 cups sugar
2 large eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup 2% milk
2 ounces unsweetened chocolate, melted and cooled
FROSTING:
1 cup sugar
1/2 cup 2% milk
1/2 cup butter, cubed
2 tablespoons baking cocoa

Steps:

  • In a large bowl, cream butter and sugar until crumbly. 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 water and milk. Beat in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake.

Nutrition Facts :

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Double Fudge Cake with Chocolate Buttercream Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 18 to 20 servings

Number Of Ingredients 18

21/2 cups all-purpose flour
11/2 cups good cocoa powder
21/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
M&M's candy for decorating

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
  • Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

DOUBLE-CHOCOLATE CAKE



Double-Chocolate Cake image

Enjoy this rich and delicious chocolate cake - ready for baking in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 15

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup shortening
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 oz unsweetened baking chocolate, melted and cooled
2 eggs
1 cup miniature chocolate chips

Steps:

  • Heat oven to 350°F. Grease bottom and sides of desired pan(s) with shortening; lightly flour. For cupcakes, place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat all ingredients except chocolate chips with electric mixer on medium speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Fold in chocolate chips. Pour batter into pan(s) or divide among muffin cups.
  • Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan(s) to wire rack. Cool completely, about 1 hour. 13x9-inch rectangle 40 to 45 minutes two 9x5-inch loaves 35 to 40 minutes two 8-inch rounds 40 to 45 minutes two 9-inch rounds 35 to 40 minutes two 9-inch squares 35 to 40 minutes 24 regular-size muffin cups 20 to 25 minutes

Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 31 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 :

DOUBLE CHOCOLATE LAYER CAKE



Double Chocolate Layer Cake image

A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.

Provided by BBASSO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

¾ cup unsalted butter
2 (1 ounce) squares unsweetened chocolate
2 ¼ cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon unsweetened cocoa powder
1 ¾ cups buttermilk, at room temperature
2 eggs
¾ cup heavy whipping cream
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
  • Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
  • Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
  • Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g

DOUBLE-CHOCOLATE CAKE



Double-Chocolate Cake image

You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
1/2 cup confectioners' sugar, sifted
2 tablespoons water

Steps:

  • For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
  • Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
  • Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
  • For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
  • Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g

DOUBLE-CHOCOLATE LAYER CAKE



Double-Chocolate Layer Cake image

From Ina Garten, published in Food & Wine March 2007. She says it's "the most fabulous chocolate cake that I've ever made." Allow some extra time for cooling and chilling.

Provided by Vino Girl

Categories     Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 20

1 3/4 cups all-purpose flour, plus more
all-purpose flour, for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee
6 ounces semisweet chocolate, coarsely chopped
1/2 lb unsalted butter, at room temperature
1 egg yolk
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted, plus
1 tablespoon confectioners' sugar, sifted
1 tablespoon instant coffee granules
2 teaspoons hot water

Steps:

  • CAKE: Preheat the oven to 350°F
  • Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
  • Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
  • In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
  • Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  • Pour the batter into the prepared pans.
  • Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
  • Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
  • Peel off the parchment paper.
  • FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
  • Stir until completely melted, then set aside to cool to room temperature.
  • Beat the butter at medium speed until pale and fluffy.
  • Add the egg yolk and vanilla and beat for 1 minute.
  • At low speed, slowly beat in the confectioners' sugar, about 1 minute.
  • In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
  • Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  • Evenly spread 1/3 of the frosting over one cake layer to the edge.
  • Top with the second cake layer, rounded side up.
  • Spread the remaining frosting over the top and side of the cake.
  • Refrigerate for at least 1 hour before slicing.

Nutrition Facts : Calories 846.2, Fat 51.2, SaturatedFat 24.6, Cholesterol 138.7, Sodium 640.2, Carbohydrate 99.7, Fiber 7, Sugar 67.8, Protein 10.4

DOUBLE CHOCOLATE CAKE



Double Chocolate Cake image

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

Provided by Elephant.Shoes

Categories     Dessert

Time 43m

Yield 9 serving(s)

Number Of Ingredients 10

1 2/3 cups all-purpose flour
1 cup packed brown sugar or 1 cup granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 350°F.
  • Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter.
  • Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.

Nutrition Facts : Calories 302.1, Fat 11.3, SaturatedFat 2.7, Sodium 280.6, Carbohydrate 48.7, Fiber 1.6, Sugar 28.7, Protein 3.2

DOUBLE-CHOCOLATE POUND CAKE



Double-Chocolate Pound Cake image

This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
1/4 cup unsweetened cocoa powder
6 ounces semisweet chocolate, chopped or chips

Steps:

  • Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
  • Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
  • To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Nutrition Facts : Calories 526 g, Fat 32 g, Fiber 3 g, Protein 8 g

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

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To make the chocolate cake Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper and grease generously with nonstick baking spray. In a large bowl or in the bowl of a stand mixer, add flour, cocoa powder, salt, baking soda and sugar. Mix until combined. Add eggs, vegetable oil, and sour cream.
From therecipes.info


ONE-BOWL DOUBLE CHOCOLATE SHEET CAKE - ORCHIDS + SWEET TEA
2020-10-20 Begin by preheating your oven to350 degrees Fahrenheit. Lightly grease OR line with parchment paper an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan. In a large bowl, add the sugar and unsalted butter, mixing with a handheld mixer until fluffy and airy.
From orchidsandsweettea.com


DOUBLE CHOCOLATE CAKE - BETTER HOMES & GARDENS
In a medium bowl combine 1-1/2 cups of the cake mix, sugar, and cocoa powder. Cut in butter until crumbly; stir in walnuts and chocolate pieces. Press onto bottom of pan. Bake 15 minutes. Cool 15 minutes.
From bhg.com


ONE PAN DOUBLE CHOCOLATE CAKE RECIPE WITH FLUFFY ... - EMILY LAURAE
2020-10-27 Make Cake Batter. Preheat your oven to 350 degrees Fahrenheit. Whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. In a separate bowl whisk together the buttermilk, oil and egg until smooth. Pour the wet ingredients into the dry and mix until fully incorporated.
From emilylaurae.com


CHOCOLATE SHEET CAKE - COOKING CLASSY
2016-05-01 Make the Cake. Preheat oven to 350 degrees F. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet) and dust lightly with cocoa powder and tilt to evenly coat, set aside. In a medium mixing bowl whisk together flour, sugar, baking soda and salt for 20 seconds, set aside.
From cookingclassy.com


DOUBLE-LAYER CHOCOLATE CAKE RECIPE | MYRECIPES
This basic chocolate cake recipe provides a great starting point for your own culinary creation or one of our suggestions. The double layers make for a pretty presentation—the rest is up to you. The double layers make for a pretty presentation—the rest is up to you.
From myrecipes.com


DOUBLE CHOCOLATE SHEET CAKE — PLATE AND PEN
2021-04-27 Spread cake batter evenly into 9x13” sheet cake pan, and bake for 25-30 minutes. For hazelnut spread icing, ingredients are 1 cup unsalted butter, 2 cups powdered sugar, 2/3 cup hazelnut spread, 2 tsp vanilla extract, pinch of kosher salt, 2 tablespoons heavy whipping cream, 1 tablespoon cocoa powder.
From plateandpen.com


THE VERY BEST DOUBLE CHOCOLATE CAKE - GIRL. INSPIRED.
2020-05-05 Gently fold in chocolate chips and stir until combined. Prepare bundt pan by spraying with non-stick spray and sprinkle with cocoa powder to coat well. Pour batter into prepared bundt pan and spread evenly. Bake in a 350 degree Farenheit oven for 40-45 minutes or until toothpick inserted in center comes out clean.
From thegirlinspired.com


DOUBLE LAYER CHOCOLATE SHEET CAKE RECIPE - CREATE THE MOST …
All cool recipes and cooking guide for Double Layer Chocolate Sheet Cake Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy To Go Breakfast Recipes Healthy Non Carb Snacks Easy Healthy Low Carb Snacks Easy Healthy High Protein Lunch ...
From recipeshappy.com


DIVINE DOUBLE CHOCOLATE SHEET CAKE! - THE BAKING BIT
2018-07-12 Well, folks, gather round because this double chocolate sheet cake is the Rick Astley of cakes. It’s never gonna give you up. It’s never gonna let you down. It’s never gonna run around. It’s never gonna desert you. Though it WILL dessert you. Haha! Get it? Ok, ok. Put down your tomatoes and pitchforks. That was a horrible joke, I admit ...
From thebakingbit.com


SHEET CAKE BROWNIES WITH COCOA : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


DOUBLE CHOCOLATE LAYER CAKE – SMITTEN KITCHEN
2007-07-16 Line bottoms with rounds of parchment paper and grease paper. Place chopped chocolate in large bowl and pour hot coffee over it. Let sit together for 4 to 5 minutes, then whisk until chocolate is smooth. Whisk in sugar, salt, oil, buttermilk, and vanilla until combined. Whisk in eggs, one at a time.
From smittenkitchen.com


LAYERED CHOCOLATE SHEET CAKE - LAKESIDE TABLE
2018-03-06 Pour into a buttered 15x10x1 baking sheet or casserole dish. Bake for 20-25 minutes at 375 degrees. For the ICING: Bring butter, cocoa, milk, and instant coffee to a boil. Remove from heat, and add sugar, vanilla and salt. Mix well and spread over the cake when it comes out of the oven. Sprinkle with toasted pecans.
From lakesidetable.com


BEST TEXAS SHEET CAKE - CHOCOLATE SHEET CAKE RECIPE
2022-04-01 Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
From thepioneerwoman.com


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