CHOCOLATE SHEET CAKE I
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
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
LIGHT CHOCOLATE SHEET CAKE
Make and share this Light Chocolate Sheet Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees.
- Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
- In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
- Over medium heat, bring to a boil, stirring often.
- Pour the boiling cocoa mixture over the flour mixture and stir to combine.
- Add the buttermilk, eggs and vanilla.
- Blend well.
- Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
- When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
- Blend well.
- Spread on the hot cake.
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.
HERSHEY'S LIGHT CHOCOLATE CAKE
Make and share this Hershey's Light Chocolate Cake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 15m
Yield 2 cakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Grease 2 8" round cake pans.
- In a bowl stir in flour, cocoa and baking soda.
- In a saucepan heat corn oil and stir in sugar until melted.
- Remove from heat.
- Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
- Add the dry ingredients then whisk till blended.
- Pour evenly into cake pans.
- Bake 20 minutes or until toothpick comes out clean.
- Cool.
- Fill and frost top.
- Refrigerate.
Nutrition Facts : Calories 453.1, Fat 10.3, SaturatedFat 2.9, Cholesterol 8.5, Sodium 347.1, Carbohydrate 86.6, Fiber 3.4, Sugar 50.3, Protein 7.4
LIGHT CHOCOLATE CAKE
Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.-Celeste Clarke, Wilmot, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.
Nutrition Facts :
OLD-FASHIONED CHOCOLATE SHEET CAKE
My great-great aunt made this old-fashioned chocolate sheet cake recipe, and it's been in our family for 2 generations! You can also use cream cheese or buttercream icing to make a layer cake.
Provided by Sophie C.
Categories Desserts Cakes Sheet Cake Recipes
Time 2h45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
- Mix flour, sugar, and baking soda together in a large bowl; set aside.
- Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
- Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 37.9 g, Cholesterol 44.6 mg, Fat 12.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 7.9 g, Sodium 40.4 mg, Sugar 27.5 g
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.)
CHOCOLATE SPRINKLE SHEET CAKE
A light chocolate cake is not a contradiction in terms; it's a splendid anytime snack. Here, some of the flour in our basic recipe is replaced with a half-cup of cocoa powder for a deep chocolate flavor. Sour cream creates a tender crumb, and buttercream frosting gets whipped until airy with an electric mixer. Last but by no means least: Sprinkles make everything joyous.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Frosting: Beat together butter, confectioners' sugar, cocoa, and milk on medium-high speed until light and fluffy, about 5 minutes. Spread over top of cake. Decorate with sprinkles. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.
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