Easy Chocolate Sheet Cake Recipe Recipe Cards

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CHOCOLATE SHEET CAKE I



Chocolate Sheet Cake I image

Good old fashioned chocolate cake with homemade chocolate frosting. A family favorite for many many years.

Provided by KIMLAMB9999

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 16

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup margarine
½ cup shortening
¼ cup unsweetened cocoa powder
1 cup water
2 eggs, beaten
½ cup buttermilk
½ cup margarine
6 tablespoons milk
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
  • In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
  • Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
  • To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake

Nutrition Facts : Calories 599.4 calories, Carbohydrate 91.8 g, Cholesterol 36.2 mg, Fat 25.4 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 373.5 mg, Sugar 73.1 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.

FAVORITE CHOCOLATE SHEET CAKE



Favorite Chocolate Sheet Cake image

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

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2-1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 ounces bittersweet chocolate, melted and cooled
FROSTING:
1/4 cup baking cocoa
1/3 cup milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

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.

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

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.

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