Memas Classic Texas Chocolate Sheet Cake Recipes

MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE

Steps:

• For the cake:.
• 1) In large bowl mix sugar and flour. Set aside.
• 2) In saucepan bring to boil margarine, cocoa and water. Mix well.
• 3) Pour over dry ingredients and add eggs, buttermilk, vanilla and baking soda. Mix very well!
• 4) pour into greased pan and bake at 400 degrees for 20 minutes.
• For the frosting:.
• 1) In saucepan bring to boil margarine, cocoa, and milk.
• 2) Mix in powdered sugar and vanilla, boil slightly then set aside to cool.
• 3) After cake cools slightly (still warm though) pour frosting over cake :) eat and enjoy!

TEXAS SHEET CAKE

Steps:

• CAKE: Melt 1 cup of the butter.
• Stir in 1/4 cup of the cocoa.
• Add 1 cup water.
• Boil, then remove from heat.
• In a mixing bowl, mix the flour, brown sugar, baking soda, cinnamon and salt.
• Add the chocolate mixture and beat well.
• Stir in 1/3 cup of the condensed milk, the eggs and the vanilla.
• Pour into greased jelly roll pan.
• Bake at 350 degrees for 15 minutes.
• FROSTING: Melt the remaining 1/4 cup butter, the remaining 1/4 cup cocoa and remaining condensed milk.
• Stir in powdered sugar and nuts.
• Spread onto warm cake.

CHOCOLATE SHEET CAKE

Steps:

• Cake: Stir first four ingredients together.
• Put butter, Crisco and water in saucepan and bring to a rapid boil.
• Pour over flour mixture.
• Add eggs and buttermilk that have been mixed with baking soda.
• Add vanilla and beat until well mixed.
• Bake in a greased cake pan (10 X 15 or 9 X 13).
• Bake at 350 for approximately 25 minutes.
• While cake is still hot, frost it.
• Frosting: Bring butter, cocoa and milk to a boil.
• Add to powdered sugar.
• Mix well.
• Add vanilla and pecans.
• Mix well.
• Spread on hot cake.

TEXAS SHEET CAKE

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.

MEMAW'S CHOCOLATE BUTTERMILK CAKE

Steps:

• Sift together 2 cups sugar, 2 cups flour, and 1/2 tsp salt.
• Mix together in pan, 1/2 cup margarine, 1/2 crisco, 1/4 cup cocoa, and 1 cup water. Bring to boil over high heat. Pour into sifted mixture. Stir.
• Now add the 1/2 buttermilk, 1 tsp soda, 1 tsp vanilla, and 2 eggs to entire mixture. Stir well.
• Pour into greased and floured 9x13 pan. "Bounce" the pan(not too hard to avoid any sloshes) on the counter or floor, to get out the air bubbles.
• Bake at 350 degrees for 30 minutes. When cake is done, toothpick will come out clean from center.
• For the ICING: Remove cake from oven and begin to cool. Bring 1/2 cup butter, 1/4 cup cocoa, 6 tblsp milk, and 1 tsp vanilla to boil over high heat. Add 16 oz box of powdered sugar and stir. Remove from heat.
• Pour over cake, it will run and cover the cake. Allow cake and icing to cool.
• Serve with vanilla ice cream ,yummmmm-o!

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE

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.

TEXAS SHEET CAKE

Steps:

• Batter:.
• Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
• Remove from heat and add the rest of the batter ingredients.
• Mix with electric mixer until smooth.
• Pour into an 11 x 16 x 1.5-inch jelly roll pan.
• Bake at 350° for 20 minutes.
• Frosting:.
• Bring margarine (or butter), cocoa, and milk to a boil.
• Remove from heat and stir in confectioners' sugar and nuts.
• Add vanilla.
• Pour on cake as soon as it comes out of the oven.

CLASSIC TEXAS SHEET CAKE

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.