Best Pumpkin Sheet Cake With Chocolate Pecan Frosting Recipes
OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!
Provided by Leslie41
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 17
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.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g
PUMPKIN SHEET CAKE WITH CHOCOLATE PECAN FROSTING
Pumpkin lovers, this cake is for you! Topped with a chocolate pecan frosting, this decadent fall cake is a foolproof winner.
Provided by Annalise Sandberg
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray.
- In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown.
- During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients.
- Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 28 g, TransFat 0 g
PUMPKIN SHEET CAKE
This cake is great for potlucks!
Provided by Sandy Rowe
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 20
Number Of Ingredients 14
Steps:
- In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
- In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
- In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.
Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g
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