Best Hot Chocolate Sheet Cake Recipes

Montezuma's Hot Chocolate Sheet Cake image

Provided by Ami Scott

Time 1h

Number Of Ingredients 24

1 c butter
1 Tbsp instant coffee (optional)
1 c unsweetened cocoa
1 c water
2 c unsifted flour
1 1/2 c firmly packed light brown sugar
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
14 oz sweetened condensed milk
2 eggs
1 tsp vanilla extract
2 tsp chili powder or cayenne powder
1 tsp anise flavoring
1 c toasted crushed almonds
1 c toasted crushed hazelnuts
THE ICING
1/4 c butter
1 Tbsp coffee (optional)
1 c unsweetened cocoa
1 c confectioners' sugar
1 tsp cinnamon
1 Tbsp vanilla
1/2 tsp chilli powder or ceyenne powder (optional)

Steps:

1. Preheat oven to 350°F In a small saucepan, melt the butter. Stir in the cocoa and coffee, then water. Bring to a boil; remove from heat.
2. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
3. Pour into greased 15 x 10 jelly roll pan. Bake for 15 minutes or until cake springs back when lightly touched.
4. ICING
5. In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon. Add the remaining sweetened condensed milk; stir in confectioners sugar. Spread on the warm cake.
6. Serve warm with vanilla ice cream. Enjoy!
7. Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.

Montezuma's Hot Chocolate Sheet Cake image

Provided by Amis227

Categories Dessert

Time 30m

Yield 1 sheet cake, 22 serving(s)

Number Of Ingredients 22

1 cup butter
1 cup unsweetened cocoa
1 tablespoon instant coffee (optional)
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
2 teaspoons chili powder or 2 teaspoons cayenne powder
1 teaspoon anise flavoring (optional)
1 cup toasted crushed almonds
1 cup toasted crushed hazelnuts
1/4 cup butter
1 tablespoon coffee (optional)
1 cup unsweetened cocoa
1 cup confectioners' sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Steps:

Preheat oven to 350°F
In a small saucepan, melt the butter.
Stir in the cocoa and coffee, then water.
Bring to a boil; remove from heat.
In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
Add cocoa mixture; mix well.
Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
Pour into greased 15 x 10 jelly roll pan.
Bake for 15 minutes or until cake springs back when lightly touched.
Icing:
In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
Add the remaining sweetened condensed milk; stir in confectioners sugar.
Spread on the warm cake.
Serve warm with vanilla ice cream. Enjoy!
Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.

Nutrition Facts : Calories 372.8, Fat 20.8, SaturatedFat 8.9, Cholesterol 53.1, Sodium 245.4, Carbohydrate 45.5, Fiber 4.5, Sugar 30.4, Protein 7.2

HOT CHOCOLATE SHEET CAKE image

Number Of Ingredients 17

Steps:

Bring combination of 2 sticks butter, 2 T. cocoa, and 1 c. water to a boil. CAKE Blend and then add 2 c. flour, 2 c. sugar, 1 t. soda. Add two eggs, 1 t. vanilla, 1/2 c. buttermilk. Grease and flour large pan. Bake at 400 for 20 minutes. FROSTING Mix 1/3 c. milk, 4 T. cocoa, and 1 stick oleo and bring to a boil. Add 4 c. confections sugar, 1 T. vanilla, and 1 c. pecans. Frost HOT cake with HOT frosting.