Best 7 Old Fashioned Chocolate Sheet Cake Recipes

GRANDMA'S TEXAS SHEET CAKE

Steps:

• Preheat oven to 400 degrees F. Grease a 10 x 15-inch jelly roll pan and set aside.
• Place butter, shortening, water and cocoa powder in a saucepan. Bring to a boil; remove from heat.
• In a large bowl, whisk together sugar, flour, baking soda and salt. Pour the hot butter mixture over the flour mixture. Use an electric mixer to beat on medium speed for 1 minute.
• Add eggs, vanilla extract and buttermilk. Beat on medium speed for 1 more minute.
• Pour the batter into the prepared pan. Tap on the counter a few times to release air bubbles. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Place the cake pan on a wire rack and immediately prepare the frosting.
• If your cake has a rounded top on it when it comes out of the oven, use your hands, oven mits, or a dish towel to gently press down on the top of the cake to create a flat surface. You need a relatively flat top so that the icing will not run off the sides.
• Place butter, cocoa powder and milk in a saucepan. Bring to a boil; remove from heat. Add the sifted confectioners' sugar and the vanilla extract; beat until smooth.
• Pour the hot frosting over the warm cake. Spread evenly, then set the cake on a wire rack to cool completely. The frosting will firm up as it cools. Slice into squares and serve!

THE BEST TEXAS SHEET CAKE

Steps:

• Preheat oven to 350 degrees F and grease a 18x13'' pan.
• Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
• Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
• In another small bowl mix together the sour cream, eggs and vanilla.
• Add sour cream/egg mixture to the flour mixture and mix until combined.
• Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
• Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
• Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
• When the cake is about half-way through cooking, prepare the frosting.

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.

OLD-FASHIONED CHOCOLATE SHEET CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
• Mix flour, sugar, and baking soda together in a large bowl; set aside.
• Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared 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 icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.

OLD FASHION SHEET CAKE

Steps:

• Preheat oven 350 degrees.
• Prepare 13x9" cake pan by coating with a thin film of butter and dusting with cocoa powder.
• sift flour and sugar together in large bowl.
• Melt butter with 1 cup of boiling water and cocoa, just until butter is melted Pour over flour/sugar mixture and add beaten eggs, baking soda, buttermilk and salt.
• Stir until well mixed. Use mixer to beat eggs only,,,mix in and mix cake well by hand
• Pour into cake pan, spreading evenly and bake for 22 to 25min.
• Frosting make frosting while cake bakes.
• Melt butter over medium-low heat Add cocoa and milk, stirring constantly.
• Pour over powdered sugar and mix well.
• Add vanilla and stir until smooth Add nuts and pour over warm cake.

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
• Mix 2 cups white sugar, flour, and salt in a mixing bowl.
• Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
• Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
• Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
• While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

OLD FASHIONED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
• In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
• In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
• For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.