Best 4 Paula Deens Chocolate Sheet Cake Recipes

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Indulge in a delectable journey with Paula Deen's Chocolate Sheet Cake, a classic dessert that promises an explosion of chocolatey goodness in every bite. This rich and moist cake features layers of fluffy chocolate sponge embraced by a luscious chocolate frosting, creating a symphony of flavors that will tantalize your taste buds. The recipe offers two variations to suit your preferences: a traditional version made with cocoa powder for a deep chocolate taste and a decadent version that incorporates melted chocolate for an even more intense chocolate experience. Both variations are accompanied by a detailed step-by-step guide, ensuring baking success even for novice bakers. Whether you're a chocolate aficionado or simply seeking a delightful treat to share with loved ones, Paula Deen's Chocolate Sheet Cake is a must-try recipe that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
  • In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
  • While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

PAULA DEEN'S CHOCOLATE SHEET CAKE RECIPE - (4.3/5)



Paula Deen's Chocolate Sheet Cake Recipe - (4.3/5) image

Provided by kshepherd322

Number Of Ingredients 18

CHOCOLATE ICING:
2 cups all purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup butter
1/2 cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
1/2 cup whole buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 large eggs
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk
1 (16 ounce) box confectioner's sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 F. Spray a 13X9-inch baking pan with nonstick baking spray with flour. Set aside. In a large bowl, sift together flour, sugar, and salt; set aside. In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth. Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth. Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack. Chocolate icing: In a medium saucepan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioner's sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.

PAULA DEEN'S DECADENT CHOCOLATE LAYER CAKE



Paula Deen's Decadent Chocolate Layer Cake image

This layered cake looks "normal" from the outside, but inside there is a delicious layer of almond-flavored cheesecake. This recipe will make 1 (9-inch) cake and 1 (9-inch) cheesecake. The frosting recipe should make about 5 cups of frosting. You may want to make the cheesecake before the chocolate cake because it needs to refrigerate for 4 hours.

Provided by CookingONTheSide

Categories     Dessert

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 (18 1/4 ounce) box chocolate cake mix
1/2 cup almond flavored liqueur
1/2 cup water
1/3 cup vegetable oil
3 large eggs, lightly beaten
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons almond flavored liqueur
1 cup butter, softened
12 (1 ounce) semi-sweet chocolate baking squares, melted and cooled
6 cups confectioners' sugar
3 tablespoons almond flavored liqueur

Steps:

  • For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
  • In large bowl, combine cake mix, liqueur, water, oil and eggs.
  • Beat at medium speed with an electric mixer until smooth.
  • Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
  • Let cool in pans 10 minutes.
  • Remove from pans and let cool completely on wire racks.
  • For almond-flavored cheesecake, preheat oven to 300 degrees.
  • Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
  • In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
  • Add sugar, beating until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in sour cream and liqueur.
  • Pour batter into prepared pan; bake 45 minutes.
  • Turn oven off; leave cheesecake in oven with door closed for 1 hour.
  • Let cool completely in pan on wire rack.
  • Cover and chill for 4 hours.
  • Using edges of foil as handles, remove cheesecake from pan.
  • Gently remove foil from cheesecake.
  • For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
  • Add chocolate, beating until combined.

Nutrition Facts : Calories 964.3, Fat 54.4, SaturatedFat 27.3, Cholesterol 192.2, Sodium 620.5, Carbohydrate 119.1, Fiber 2.7, Sugar 99.3, Protein 10.2

GERMAN CHOCOLATE CAKE PAULA DEEN



GERMAN CHOCOLATE CAKE PAULA DEEN image

Categories     Chocolate

Number Of Ingredients 28

Ingredients
Nonstick cooking spray with flour
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole buttermilk
One 4-ounce bar sweet baking chocolate, such as Baker's German, melted and cooled
Coconut-Pecan Filling, recipe follows
Chocolate Ganache Frosting, recipe follows
Optional garnishes: pecan halves, chocolate curls
Coconut-Pecan Filling:
1 1/2 cups heavy whipping cream
1 1/2 cups sugar
5 egg yolks
2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans
6 tablespoons butter
Chocolate Ganache Frosting:
Two 4-ounce bars sweet baking chocolate, such as Baker's German, chopped
1/4 cup (1/2 stick) butter, softened
1 1/2 tablespoons light corn syrup
1 cup heavy whipping cream,

Steps:

  • Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour. In a large bowl, beat the butter and sugar at medium-high speed with an electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla, beating until combined. In a medium bowl, combine the flour, cocoa, baking soda and salt. Gradually add to the butter mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Add the melted chocolate, beating until combined. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes. Let cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks. Spread two-thirds of the Coconut-Pecan Filling evenly in between the cake layers. Place the cake in the freezer for at least 1 hour. Spread Chocolate Ganache Frosting evenly over the top and sides of the cake. Spread the remaining one-third Coconut-Pecan Filling evenly over the top of the cake. Arrange the pecan halves around top and bottom of cake if desired. Garnish with chocolate curls if desired. Store the cake in the refrigerator. Coconut-Pecan Filling: In a medium saucepan, combine the cream, sugar and egg yolks. Cook over medium-low heat until the sugar is dissolved and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and add the coconut, pecans and butter, stirring until the butter is melted. Let stand until the mixture reaches room temperature. Yield: 5 cups. Chocolate Ganache Frosting: In a medium bowl, combine the chopped chocolate, butter and corn syrup. Pour the boiling cream over the chocolate mixture. Let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Chill for 30 minutes, stirring occasionally, until the frosting is a spreadable consistency. Yield: 1 1/2 cups.

Tips:

  • Use room temperature ingredients: This will help the batter to mix together more smoothly and evenly. Also, make sure your eggs and butter are at room temperature for at least 30 minutes before you start baking.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are well combined.
  • Use a light touch when measuring the flour: Too much flour can make the cake dry. When scooping the flour, spoon it into the measuring cup and then level it off with a knife.
  • Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
  • Don't open the oven door during baking: This can cause the cake to fall.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Paula Deen's Chocolate Sheet Cake is a classic Southern dessert. It's rich, moist, and chocolatey, with a creamy chocolate frosting. This cake is perfect for any occasion, from birthdays to potlucks. Just remember to follow the tips above to ensure that your cake turns out perfectly.

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