Best 8 Memas Classic Texas Chocolate Sheet Cake Recipes

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.

CLASSIC TEXAS SHEET CAKE RECIPE

Steps:

• Preheat your oven to 375ºF and prepare your half sheet pan with cake goop or whatever pan release you like.
• In a large mixing bowl, combine the flour, soda, cinnamon, white and brown sugar, and set aside.
• In a separate bowl, combine the eggs, milk, and vanilla and set aside.
• In a saucepan, combine the cocoa powder, butter, and coffee over medium heat. Heat until the mixture begins to simmer, stirring ocassionally to prevent burning. Once it begins to boil, remove it from the heat.
• Add the milk mixture to the flour mixture and mix until combined.
• Add the chocolate mixture to the flour and milk mixture and mix until combined.
• Bake for 15-20 minutes or until a toothpick inserted comes out from the center with just a few sticky crumbs.
• While the cake is baking, prepare your glaze.
• In a saucepan, combine the butter, cocoa, and the buttermilk. Whisk them together and bring it to a boil over medium heat. Stir occasionally to prevent burning.
• Add the sugar, salt, and vanilla to the warm mixture and whisk until smooth.
• Once the cake comes out of the oven, let it cool for 5 minutes, and then pour the chocolate glaze over the cake. The cake and frosting should both still be warm. The glaze soaks into the warm sheet cake making it super moist!
• Serve the cake directly on the sheet pan. Store leftovers at room temperature in an air tight container.

TEXAS CHOCOLATE SHEET CAKE

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.

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:

• Preheat oven to 350 degrees F. Coat the inside of a rimmed half sheet baking pan with non-stick cooking spray that has flour in it. Set aside.
• Mix flour, sugar, baking soda, and salt in a large bowl. Set aside.
• Combine water, cocoa powder, and butter in a medium saucepan. Bring to a boil, whisking often. Remove from heat, pour into the bowl with dry ingredients. Mix together until just combined.
• Add buttermilk and eggs and mix to combine. The batter will be thin.
• Pour batter into prepared baking sheet. Make sure it's distributed evenly.
• Bake for 15-to 20 minutes until a toothpick inserted in the center comes out clean and the cake bounces back when lightly touched.
• Remove from oven and place baking sheet on a wire rack to cool to room temperature.
• In a medium saucepan, heat over medium heat buttermilk, butter and cocoa until bubbly. Mix in sugar and vanilla until smooth. Add in nuts and blend until incorporated.
• Spread frosting over the entire cake, spreading into an even layer. Let frosting set before cutting the cake into 15 slices. Store any leftovers in an air-tight container or cover the baking sheet with plastic wrap.

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.

THE ABSOLUTE BEST DARK CHOCOLATE CHOCOLATE CHIP TEXAS SHEET CAKE

Steps:

• Set oven to 350°F (oven rack to second-lowest position).
• Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
• For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
• Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
• Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
• In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
• Mix in chocolate chips.
• Pour the batter into prepared jelly-roll pan.
• Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
• Cool cake completely before slicing.
• For the frosting; cream the butter in a medium bowl.
• Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
• Frost cooled cake.

CHOCOLATE TEXAS SHEET CAKE

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.