Makeover Chocolate Texas Sheet Cake Recipes

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GRANDMA'S CHOCOLATE TEXAS SHEET CAKE



Grandma's Chocolate Texas Sheet Cake image

This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.

Provided by Bekah Miller

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 15

1 cup salted butter
1 cup water
3 tablespoons cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
½ cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup unsalted butter
6 tablespoons milk
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
  • Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
  • Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
  • Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake 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 frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g

MAKEOVER CHOCOLATE TEXAS SHEET CAKE



Makeover Chocolate Texas Sheet Cake image

Our Test Kitchen cut half of the fat from the recipe Kristi Wells of Raleigh, North Carolina originally sent. The result, however, is nothing short of delicious. In fact, our tasting panel couldn't get enough of the moist chocolate cake and rich icing.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 17

1/2 cup butter, cubed
1 cup water
1/4 cup baking cocoa
1 cup all-purpose flour
1 cup cake flour
1 cup sugar blend
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1/2 cup unsweetened applesauce
FROSTING:
1/2 cup reduced-fat butter, softened
3 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
2 to 3 tablespoons fat-free milk

Steps:

  • In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flours, sugar blend, baking soda and salt; stir into butter mixture. Combine the eggs, sour cream and applesauce; stir into butter mixture until blended. , Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until light and fluffy. Add the cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

Nutrition Facts : Calories 242 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 208mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

MAKEOVER CHOCOLATE TEXAS SHEET CAKE



Makeover Chocolate Texas Sheet Cake image

From the magazine, "Taste of Home, Recipe Makeovers" Vol. 4, 2006. One of my most favorite cakes, but healthier for us. When doing a search, I could not find one here. Note: I like to spread the frosting on the cake while it is still a little warm. You should know that the test kitchen used Land O'Lakes light stick butter and Splenda blend.

Provided by Debaylady

Categories     Dessert

Time 33m

Yield 20 serving(s)

Number Of Ingredients 16

1/2 cup butter, cubed
1 cup water
1/4 cup baking cocoa
1 cup all-purpose flour
1 cup cake flour
1 cup Splenda Sugar Blend for Baking
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightlly beaten
1/2 cup reduced-fat sour cream
1/2 cup unsweetened applesauce
1/2 cup reduced-fat butter, softened
3 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
2 -3 tablespoons nonfat milk

Steps:

  • Sheet Cake:.
  • In a saucepan, bring the butter, water and cocoa to a boil. Remove from the heat.
  • Combine the flours, Splenda blend, baking soda and salt; stir into the butter mixture, blending well.
  • Combine the eggs, sour cream and applesauce; stir into butter mixture until blended.
  • Transfer to a 15-in x 10-in x 1-in baking pan coated with nonstick spray.
  • Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.
  • Frosting:.
  • In a large bowl, beat butter and confectioners' sugar.
  • Add cocoa, vanilla and enough milk to achieve desired consistency.
  • Spread over cake.

Nutrition Facts : Calories 220.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 33.2, Sodium 173.6, Carbohydrate 40, Fiber 1.1, Sugar 22.9, Protein 2.5

BEST-EVER TEXAS SHEET CAKE RECIPE



Best-Ever Texas Sheet Cake Recipe image

Try our Best-Ever Texas Sheet Cake Recipe. Rich chocolate flavor and toasted pecans make this Best-Ever Texas Sheet Cake Recipe one of our favorites.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 52m

Yield 24 servings

Number Of Ingredients 9

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
3/4 cup chopped pecans, toasted

Steps:

  • Heat oven to 375ºF.
  • Melt 2 oz. chocolate as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended. Add melted chocolate; mix well. Pour into 15x10x1-inch pan sprayed with cooking spray.
  • Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
  • Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.
  • Spread COOL WHIP mixture onto cake; sprinkle with nuts.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

MAKEOVER WHITE TEXAS SHEET CAKE



Makeover White Texas Sheet Cake image

This recipe is from Taste of Home Light and Tasty Magazine. I love white texas sheet cake and am really happy that their test kitchen could make it lighter!

Provided by Chris from Kansas

Categories     Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 16

1/2 cup butter, cubed
1/2 cup water
2 cups flour
1 1/2 cups sugar
2 eggs, beaten
1/2 cup reduced-fat sour cream
1/2 cup unsweetened applesauce
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract
1/4 teaspoon baking soda
1/3 cup reduced-fat butter
1/2 teaspoon almond extract
3 cups powdered sugar
2 tablespoons skim milk
1/2 cup sliced almonds, toasted

Steps:

  • In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, applesauce, salt, baking powder, extract and baking soda until smooth.
  • Pour into a 15X10X1 inch baking pan coated with nonstick spray. Bake at 375 for 15-20 minutes or until golden brown and a toothpick comes out clean. Cool on a wire rack for 20 minutes.
  • For frosting, in a small mixing bowl, beat butter and extract until smooth. Gradually beat in powdered sugar. Add milk; beat until smooth. Spread over warm cake; sprinkle with almonds. Cool completely.

Nutrition Facts : Calories 247.3, Fat 7.1, SaturatedFat 3.6, Cholesterol 35.7, Sodium 193.9, Carbohydrate 44.1, Fiber 0.7, Sugar 32.9, Protein 2.7

TEXAS CHOCOLATE SHEET CAKE



Texas Chocolate Sheet Cake image

I love this simple chocolate cake recipe!

Provided by floyd8090

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 14

1 cup water
1 cup margarine
¼ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
2 eggs
½ cup sour cream
1 teaspoon baking soda
½ cup margarine
6 tablespoons milk
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
  • Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
  • Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 53.7 g, Cholesterol 21.5 mg, Fat 15.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 292 mg, Sugar 42.4 g

TEXAS SHEET CAKE



Texas Sheet Cake image

This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to drizzle down the sides.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 16

2 sticks unsalted butter, plus more, room temperature, for pan
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 cup unsweetened natural cocoa powder
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter
3 tablespoons unsweetened natural cocoa powder
6 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
1 3/4 cups plus 2 tablespoons confectioners' sugar, sifted
1 cup finely chopped toasted pecans (4 ounces)

Steps:

  • Cake: Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
  • Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.
  • Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
  • Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners' sugar. Let stand until warm before using.
  • Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.

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