Best Best Chocolate Sheet Cake Recipes

TEXAS SHEETCAKE AKA THE PIONEER WOMAN'S BEST EVER CHOCOLATE SHEET CAKE RECIPE - (4.1/5)

Texas Sheetcake aka The Pioneer Woman's Best Ever Chocolate Sheet Cake Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 18

Ingredients

CAKE
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
2 teaspoon vanilla
FROSTING
1 3/4 sticks butter
1/2 cup pecans finely chopped, optional
6 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1 pound minus 1/2 cup powdered sugar

Steps:

CAKE: Combine the flour, sugar and salt in a mixing bowl. In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla. Stir the buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes. FROSTING: While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using). Pour over warm cake.

THE BEST EVER CHOCOLATE/CINNAMON SHEET CAKE

The Best Ever Chocolate/Cinnamon Sheet Cake image

My mom made this for my birthday back in the 70's. It was my favorite. Moist, chocolaty,fudgy....and did I say MOIST? You want to eat the whole pan, and might find reasons to keep getting a piece....many times in a day!

Provided by Gena S

Categories Cakes

Time 30m

Number Of Ingredients 11

Ingredients

1 c water
2 tsp butter/margarine
4 Tbsp cocoa powder unsweetened/heaping
2 c sugar
2 c flour
1 tsp cinnamon
1/2 tsp salt
2 eggs-beaten
1 tsp baking soda
1/2 c buttermilk
1 bowl of frosting...recipe down below in the instructions.

Steps:

1. Bring to a boil the water with the butter and 4 T. cocoa in a small pan, then set aside to cool to just warm.
2. In a large bowl, mix sugar,flour,cinnamon,salt, eggs, baking soda and buttermilk. Then stir in the boiled mixture above. Pour into a 9x13 greased and floured pan. Bake at 350 degrees for 30 minutes. Durinig the baking time mix up the frosting which is 1 cup of margarine, 4 T. of cocoa powder, 1 box of powdered sugar and 1 T vanilla. 1 cup of chopped nuts is optional.
3. While the baked cake is still very warm take a toothpick and poke holes all over the cake. Then pour over the frosting and smooth out. It will slighty melt into the cake but it adds to the moistness. Let cool, cut and serve.

TEX-MEX CHOCOLATE SHEET CAKE - THE BEST!

Tex-Mex Chocolate Sheet Cake - the Best! image

Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.

Provided by BecR2400

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup boiling water
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup butter or 1 cup margarine, melted and cooled
4 1/2 ounces mexican chocolate, ibarra, 1 1/2 discs (or 4 1/2 squares , 4 1/2 oz., semisweet chocolate and 1/4 teaspoon cinnamon, finely chopped)
1/2 cup butter or 1/2 cup margarine, cut up
1/2 cup heavy cream or 1/2 cup whipping cream
3/4 cup pecans, toasted and chopped

Steps:

Heat oven to 350°F Grease a 13x9-inch baking pan.
Line bottom with waxed paper; grease and flour paper.
Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
Whisk cocoa and boiling water in medium bowl until smooth.
Stir cocoa into dry ingredients with a rubber spatula.
(Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
Whisk buttermilk mixture into cocoa mixture, until smooth.
Pour batter into prepared pan.
Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
Make frosting:.
Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
Cover bowl with plastic wrap, turning back one section to vent.
Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
Add cream.
Cover and microwave 1 1/2 minutes more, just until cream is hot.
Stir until frosting is completely smooth and shiny.
Cool cake in pan on wire rack 5 minutes.
Pour frosting evenly over hot cake.
Sprinkle pecans over top.
Cool cake completely.
Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
Makes 12 servings.

THE ABSOLUTE BEST DARK CHOCOLATE CHOCOLATE CHIP TEXAS SHEET CAKE

The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake image

I have my share of sheet cakes over the years, this one is truly the best I have had--- the frosting recipe to go with this cake is recipe #89207 you may of coarse use your own favorite recipe. If you cannot make brewed coffee just use 1 heaping teaspoon of instant coffee granules dissolved in 1 cup boiling water. This makes a huge moist rich deep chocolate cake which makes it great for a potluck or a children's birthday party :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 30m

Yield 50 serving(s)

Number Of Ingredients 17

Ingredients

1 cup butter (cut into pieces, can use half butter and half margarine)
1 cup brewed strong coffee (hot or cold)
1/4 cup sifted unsweetened cocoa powder
2 cups white sugar, plus
2 tablespoons white sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
3/4 cup sour cream
3 teaspoons vanilla
1 cup mini chocolate chip (can use a little more if desired)
1/2 cup butter or 1/2 cup margarine, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream or 1/3 cup unwhipped whipping cream
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)

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.

BEST CHOCOLATE SHEET CAKE RECIPE

Best Chocolate Sheet Cake Recipe image

Provided by Littlegrams

Number Of Ingredients 18

Ingredients

FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Steps:

Note: I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.

THE BEST CHOCOLATE SHEET CAKE.EVER.

THE BEST CHOCOLATE SHEET CAKE.EVER. image

Categories Cake Chocolate Dessert Bake

Number Of Ingredients 18

Ingredients

FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Steps:

Note: I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.

THE BEST CHOCOLATE SHEET CAKE. EVER

The Best Chocolate Sheet Cake. Ever image

I got this recipe off another website I use, tastykitchen.com. I baked this cake, and it is the best chocolate sheet cake I have ever tasted. It's great for large crowds.

Provided by Debbie Morris @lilpunkin

Categories Cakes

Number Of Ingredients 18

Ingredients

- for the cake
2 cup(s) flour
2 cup(s) sugar
1/4 teaspoon(s) salt
4 tablespoon(s) heaping spoons, cocoa
2 stick(s) butter
1 cup(s) boiling water
1/2 cup(s) buttermilk
2 - eggs, beaten
1 teaspoon(s) baking soda
1 teaspoon(s) vanilla
FOR FROSTING
1/2 cup(s) finely chopped pecans
1 3/4 stick(s) butter
4 tablespoon(s) heaping spoons, cocoa
6 tablespoon(s) milk
1 teaspoon(s) vanilla
1 pound(s) minus 1/2 cup, powdered sugar

Steps:

I use 18X13 pan. Preheat oven to 350 degrees.
In bowl, combine flour, sugar and salt.
In saucepan, melt butter, Add cocoa and stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour buttermilk and add beaten egg, baking soda and vanilla.
Stir buttermilk mixture into butter/chocolate mixture.
Pour into sheet cake pan and bake at 350 degrees for 20 minutes.
While cake is baking, make the icing.
Chop pecans finely.
Melt butter in saucepan, add cocoa, stir to combine, then turn off heat.
Add the milk, vanilla and powdered sugar. Stir together.
Add the pecans, stir together and pour over warm cake.
Cut into suqares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. EVER.