MAPLE TEXAS SHEET CAKE
This is my version of Texas Sheet Cake. I love maple anything and this is wonderful! It tastes like a maple bar!
Provided by The Family Maker
Categories Dessert
Time 37m
Yield 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Boil butter and water in small saucepan.
- Cream eggs, sugar, and sour cream in mixer or large mixing bowl.
- In separate bowl combine dry ingredients.
- Start alternating the butter/water mixture and dry mixture into the egg/sugar mixture.
- Add maple flavoring and mix well.
- Pour into greased 15x10 pan.
- Bake at 350°F for 22 minutes or until tested done in center.
- While cake is baking, start on Icing.
- Boil butter and milk in small saucepan. Remove from heat and add sugar and maple flavoring. Mix until smooth.
- Fold in walnuts.
- Pour onto cake about 5 minutes after coming out of the oven.
- Enjoy warm or cold!
Nutrition Facts : Calories 435.1, Fat 21.6, SaturatedFat 10.8, Cholesterol 68.3, Sodium 341.6, Carbohydrate 58.4, Fiber 0.9, Sugar 44.7, Protein 4
SPICY TEXAS SHEET CAKE
Chocolate and chiles rule in this class on a crowd-pleasing sheet cake. The tender cake and luscious pecan-studded frosting have just the right balance of sweet and heat.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil; butter the foil.
- Toast the chiles in a dry medium saucepan over medium heat until darkened and pliable, about 5 minutes. Remove from the heat, add 1 cup water and soak until the chiles soften, about 5 more minutes. Transfer the chiles and soaking liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any chile pieces left in the sieve and add to the saucepan.
- Meanwhile, whisk the flour, granulated sugar, brown sugar, salt and baking powder together in a large bowl; set aside.
- Add the butter and cocoa powder to the saucepan with the chile puree; bring to a boil over medium heat, stirring, until the butter is melted. Pour into the flour mixture and stir until combined. Whisk the buttermilk, eggs, vanilla and baking soda together in a liquid measuring cup; stir into the batter in two additions until combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool slightly in the pan.
- Meanwhile, make the frosting: Combine the pecans, butter, cayenne and salt in a medium saucepan. Cook over medium heat until the butter is melted and the pecans are lightly toasted, about 5 minutes. Remove 1/2 cup pecans with a slotted spoon and set aside for topping. Stir the cocoa powder into the saucepan and remove from the heat. Whisk in the confectioners' sugar in two batches, alternating with the milk, mixing well after each addition.
- Immediately pour the warm frosting over the warm cake and gently spread to cover. Top with the reserved pecans and let cool completely before slicing.
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
TEXAS SHEET CAKE
Expansive yet barely an inch tall, this chocolate-on-chocolate special of the Lone Star State starts with a cake that's even lighter than devil's food. A hot cocoa icing sheens its surface and soaks into the warm cake a bit, deepening its richness. Variations abound among cooks, but baking the batter in a shallow pan is key to achieving the just-right, fudgy-fluffy balance of icing to cake. While some recipes include pecans in the icing, this version keeps them on top of the cake so they stay crisp. It also calls for enough nuts to generously cover the whole top so there's crunch in every bite. If you'd like, you can sprinkle the top with a little flaky or coarse salt too.
Provided by Genevieve Ko
Categories cakes, dessert
Time 45m
Yield One 13-by-18-inch cake
Number Of Ingredients 16
Steps:
- Make the cake: Heat oven to 350 degrees. Butter a half-sheet pan (13-by-18-by-1-inch). Spread the pecans on a second half-sheet pan and bake until lightly toasted, 7 to 9 minutes.
- Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. In a medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously. Pour the mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing.
- Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18 to 20 minutes. Set the pan on a wire rack.
- Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners' sugar, and stir until smooth. It's OK if there are tiny lumps.
- Pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. If needed, bring to room temperature before serving.
TINY TEXAS SHEET CAKES
These tiny sheet cakes boast a homemade chocolate flavor as big as Texas itself, reports Hope Meece from her home in Ambia, Indiana. "The cakes are moist, freeze well unfrosted and always bring compliments," she adds.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , In a small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high for 30 seconds. Whisk in confectioners' sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired.
Nutrition Facts : Calories 445 calories, Fat 21g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 277mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
TEXAS SHEET CAKE VI
This chocolate sheet cake is made with coffee and sour cream. Included is a recipe for frosting which should be spread on the cake while it is still very warm. It is VERY rich. My daughter encouraged me to submit the recipe on-line. Hope you like it as much as we do.
Provided by PAULA ROSE
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
- In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
- To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.
Nutrition Facts : Calories 709.5 calories, Carbohydrate 96.2 g, Cholesterol 116.4 mg, Fat 35.8 g, Fiber 3.1 g, Protein 6.6 g, SaturatedFat 18.5 g, Sodium 398.2 mg, Sugar 75.3 g
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.
TEXAS SHEET CAKE
If your time it right, your icing should be done a few minutes before cake comes out of the oven so you can spread it directly on hot cake.
Provided by SharleneW
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Sift together sugar and flour in a large bowl; set aside.
- Combine butter, shortening, cocoa and water in a medium saucepan over medium high heat.
- Bring to a boil, stirring constantly, until butter and shortening melt.
- Remove from heat and pour over sugar mixture, stirring until dissolved.
- Cool slightly.
- Stir in Buttermilk, eggs, baking soda and vanilla.
- Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
- Bake at 400°F for 20 minutes.
- (Cake will have a fudge-like texture.).
- For Chocolate Icing: Combine butter, cocoa and milk in a medium saucepan.
- Cook over low heat for about 5 minutes until butter melts.
- Bring to a boil over medium heat.
- Remove from heat and stir in sugar and vanilla.
- Beat at medium speed with electric mixer until smooth and sugar dissolves.
- Stir in pecans and spread over top of hot cake.
Nutrition Facts : Calories 525.3, Fat 25.9, SaturatedFat 10.6, Cholesterol 61.8, Sodium 193.2, Carbohydrate 72.8, Fiber 2.1, Sugar 57.2, Protein 4.4
TEXAS SHEET CAKE
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
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.
TEXAS SHEET CAKE III
I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream.
Provided by Bron
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.
- In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
- In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
- To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 61.4 g, Cholesterol 48.5 mg, Fat 24.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 10.6 g, Sodium 161.6 mg, Sugar 47.9 g
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