Texas Cheesecake Sheet Cake Recipes

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CLASSIC TEXAS SHEET CAKE



Classic Texas Sheet Cake image

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

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened baking cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup butter
3 tablespoons unsweetened baking cocoa
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

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



Texas Sheet Cake image

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

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
ICING:
1/2 cup butter, cubed
1/4 cup plus 2 tablespoons 2% milk
3 tablespoons baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

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



Texas Sheet Cake image

Make and share this Texas Sheet Cake recipe from Food.com.

Provided by mahatfield

Categories     Dessert

Time 40m

Yield 1 sheet cake, 12-16 serving(s)

Number Of Ingredients 16

1 cup margarine or 1 cup butter, melted
1 cup water
4 tablespoons cocoa
2 cups white sugar
2 cups white flour
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup margarine or 1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 lb confectioners' sugar
1 cup walnuts, chopped
1 teaspoon vanilla

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.

Nutrition Facts : Calories 669, Fat 32.6, SaturatedFat 6.9, Cholesterol 37, Sodium 493.3, Carbohydrate 91.3, Fiber 1.9, Sugar 71, Protein 6

TEXAS SHEET CAKE I



Texas Sheet Cake I image

This is an easy and very good potluck cake. Serves several.

Provided by Chantal

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 20

Number Of Ingredients 15

1 cup butter
1 cup water
4 tablespoons 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 butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
  • Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
  • Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
  • To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 55.9 g, Cholesterol 58 mg, Fat 19.8 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.3 g, Sodium 231.8 mg, Sugar 44 g

TEXAS CHEESECAKE SHEET CAKE



Texas Cheesecake Sheet Cake image

My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed it to me. She got it somewhere on the web- she thought it was cdkitchen. Hope you enjoy it!

Provided by Mamas Kitchen Hope

Categories     Cheesecake

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) butter recipe cake mix
4 large eggs
2 tablespoons vegetable oil
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 1/2 cups milk
3 tablespoons lemon juice
1 tablespoon vanilla extract
pie filling (cherry, pineapple, blueberry, strawberry, etc.)

Steps:

  • Measure out 1 cup of dry cake mix and reserve.
  • In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
  • Press crust mixture evenly into bottom of a greased 13 x 9 pan.
  • In the same bowl, blend cream cheese and sugar together.
  • Add 3 eggs and reserved cake mix and beat 1 minute on medium.
  • Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
  • Pour into crumb crust.
  • Bake at 300° for 45 to 55 minutes, or until center is firm.
  • Cool to room temperature.
  • Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
  • Store in refrigerator.
  • Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.

TEXAS SHEET CAKE



Texas Sheet Cake image

This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.

Provided by Eddie Jackson

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter, plus more for the pan
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup unsweetened cocoa powder
1 1/2 cups pecans, chopped
1 1/2 sticks (12 tablespoons) unsalted butter
Pinch of kosher salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
1/3 cup whole milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
  • Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
  • Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
  • Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
  • Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
  • For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
  • Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

CHOCOLATE TEXAS SHEET CAKE



Chocolate Texas Sheet Cake image

My husband is from Texas, and we love Chocolate Texas Sheet Cake. This recipe is oh-so-good. -Kristi Wells, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 15

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup sour cream
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
5 to 6 tablespoons whole milk

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 soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. 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, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

Nutrition Facts : Calories 359 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

TEXAS SHEET CAKE



Texas Sheet Cake image

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

1 cup/227 grams unsalted butter, plus more for greasing the pan
2 cups/215 grams chopped pecans
2 cups/255 grams all-purpose flour
2 cups/400 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 packed cup/40 grams unsweetened natural cocoa powder
1 cup hot coffee or water
1/2 cup/115 grams sour cream
2 large eggs, beaten
1 teaspoon pure vanilla extract
3/4 cup/170 grams unsalted butter
1/3 packed cup/40 grams unsweetened natural cocoa powder
1/4 cup/60 grams whole milk
1 teaspoon pure vanilla extract
2 1/2 packed cups/360 grams confectioners' sugar

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.

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From ellejayathome.com


RECIPE - HALLMARK’S TEXAS SHEET CAKE - HOME & FAMILY
Yield: Makes 2 - 18x13 Sheet Trays. CAKE DIRECTIONS: 1. Sift Flour, Sugar, and Salt together in a large mixing bowl. 2. In a small kettle, put margarine, water and cocoa. Bring to a boil. Pour over flour mixture. Blend with mixer paddle until blended. 3. In another bowl, mix eggs, soda, buttermilk and vanilla. 4. Add this to flour/chocolate ...
From hallmarkchannel.com


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