Best Montezumas Hot Chocolate Sheet Cake Recipes

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MONTEZUMA'S HOT CHOCOLATE SHEET CAKE



Montezuma's Hot Chocolate Sheet Cake image

This is a rich chocolate cake with just a hint of heat. This is totally my own recipe. I originally started with just a chocolate sheet cake recipe that I wanted to spice up a little for something different. Then I remembered that the Mayan's "hot" chocolate was actually drunk cold and had been mixed with spices. It was Montezuma (1466-1520) who introduced Hernam Cortes to his favorite drink 'chocolatl' served in a golden goblet. And it was the fact that Montezuma consumed his "chocolatl" before entering his harem that led to the belief it was an aphrodisiac. :D The very first chocolate drink recipe ever published was in 1631 and called for chillies, almonds, hazlenuts, vanilla beans, cinnamon and anise among other things. I combined the two recipes and played around until I got the flavor I like. Note: This does call for almonds and hazelnuts. Posted for Zaar World Tour 05

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

MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE



Mema's Classic Texas Chocolate Sheet Cake image

My Mema didn't cook many things very well, but she had her few recipe's that she's perfected over the years, this being one of them. She was a southern girl born and raised in Texas and this recipe I believe, was her mother's, mother's. This is a melt in your mouth, classic chocolate sheet cake. If you have a sweet tooth, this recipe will melt you! Hope you enjoy :) Prep and cook time guesstimated.

Provided by life is poetry

Categories     Dessert

Time 35m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

2 cups sugar
2 cups flour
1 cup margarine
3 1/2 tablespoons cocoa
1 cup water
2 eggs
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup margarine
3 1/2 tablespoons cocoa
1/3 cup milk
1 (12 ounce) box powdered sugar
1 teaspoon vanilla

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!

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

This is our favorite chocolate cake. It is rich and moist. Note: If you don't have the buttermilk on hand, put about 1 teaspoon of vinegar into 1/2 cup milk and let it sit for 15-20 minutes. ***Note: if you don't have the Butter Flavor Crisco, just increase the 1/2 cup butter to 1 cup of butter and omit the Crisco. I've made it both ways and it is great either way.

Provided by Juenessa

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups flour
2 cups sugar
5 tablespoons cocoa
1 teaspoon cinnamon
1/2 cup butter or 1/2 cup margarine
1/2 cup Butter Flavor Crisco (shortening)
1 cup water (or 1 cup strong, brewed coffee)
2 eggs, slightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter or 1/2 cup margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped (optional)

Steps:

  • Cake: Stir first four ingredients together.
  • Put butter, Crisco and water in saucepan and bring to a rapid boil.
  • Pour over flour mixture.
  • Add eggs and buttermilk that have been mixed with baking soda.
  • Add vanilla and beat until well mixed.
  • Bake in a greased cake pan (10 X 15 or 9 X 13).
  • Bake at 350 for approximately 25 minutes.
  • While cake is still hot, frost it.
  • Frosting: Bring butter, cocoa and milk to a boil.
  • Add to powdered sugar.
  • Mix well.
  • Add vanilla and pecans.
  • Mix well.
  • Spread on hot cake.

HOMEMADE CHOCOLATE SHEET CAKE



Homemade Chocolate Sheet Cake image

This is by far the best chocolate cake ever. This has to be the EASIEST SCRATCH cake recipe I have ever made. And, it is so moist and chocolately. My mom makes this cake all the time for almost every occassion (by request usually). Try it, you'll love it. Way better than a box cake. Makes 1 sheet cake or one 10" x 2" round cake or 24 cupcakes using 1/3 cup batter per cupcake tin. Batter makes 6 cups

Provided by Trixyinaz

Categories     Dessert

Time 45m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 10

3 cups flour
1 1/2 cups sugar
1 cup unsweetened cocoa
2 teaspoons salt
4 eggs
2 teaspoons baking soda
2 teaspoons baking powder
2 cups sour milk or 2 cups buttermilk
1 1/3 cups oil
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.
  • I prefer to make my own sour milk. I think the vinegar does something to the recipe and makes it more moist or something. To do so, in a glass measuring cup, add 2 tbs of distilled vinegar then add your milk (I used skim milk) and measure to 2 cups. Whisk, and let stand for 20 minutes. I whisk again before adding it to my mixing bowl.
  • Put all ingredients into a mixing bowl. With the PADDLE attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.
  • FOR SHEET CAKES: Pour into your pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it, or use the Wilton's baking guide.
  • FOR ROUND CAKES: Pour into your prepared pan, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
  • FOR CUPCAKES: Pour into tins, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).
  • For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.
  • I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste. Chocolate cake with a hint of orange flavoring is to die for.

Nutrition Facts : Calories 246, Fat 14.2, SaturatedFat 2.5, Cholesterol 33, Sodium 350.7, Carbohydrate 27.7, Fiber 1.6, Sugar 13.7, Protein 4

TEXAS SHEET CAKE



Texas Sheet Cake image

This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 14

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
ICING:
1/2 cup butter, cubed
1/4 cup plus 2 tablespoons 2% milk
3 tablespoons baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.

MOM'S SOUR CREAM CHOCOLATE (SHEET) CAKE



Mom's Sour Cream Chocolate (Sheet) Cake image

This is so simple, so good, so light and made from scratch. It just doesn't need frosting. My very favorite cake from childhood.

Provided by BarbryT

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups sugar
1/2 cup butter
1 cup sour cream
1/2 cup cocoa
2/3 cup boiling water
2 cups flour, divided
3 eggs, unbeaten
1 teaspoon baking soda
1 cup pecans (optional) or 1 cup walnuts (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Dissolve cocoa in the boiling water.
  • Dissolve soda in a little water.
  • Cream sugar and butter.
  • Add sour cream to sugar and butter, mix, then add cocoa and water and mix.
  • Add 1 C flour, the eggs, the other C of flour, then water with soda.
  • Mix well.
  • Pour into 8"x13" sheet pan.
  • Bake at 350 F for about 1/2 hour to 40 minutes.

Nutrition Facts : Calories 340.2, Fat 13.6, SaturatedFat 8.1, Cholesterol 81.6, Sodium 188.4, Carbohydrate 52.1, Fiber 1.8, Sugar 33.5, Protein 5.1

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