Best Texas Chocolate Cake Recipes

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
• Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
• Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
• Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
• Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
• Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
• While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.

CHOCOLATE TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

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

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.

TEXAS CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
• Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
• Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.

MAKEOVER CHOCOLATE TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flours, sugar blend, baking soda and salt; stir into butter mixture. Combine the eggs, sour cream and applesauce; stir into butter mixture until blended. , Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until light and fluffy. Add the cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE

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!

THE ABSOLUTE BEST DARK CHOCOLATE CHOCOLATE CHIP TEXAS SHEET CAKE

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.

TEXAS CHOCOLATE MINI CAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins generously with cooking spray.
• Combine devil's food cake mix, eggs, chocolate pudding mix, vegetable oil, and 1/4 cup water in a large bowl. Mix with a wooden spoon until batter is thick and smooth.
• Pour batter into the prepared mini muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 10 minutes.
• Let mini cakes cool in the tins for 1 to 2 minutes. Transfer to a wire rack.
• Stir confectioners' sugar, 1/4 cup water, and cocoa powder together in a bowl to make glaze.
• Dip tops of the mini cakes in glaze and place on a large sheet of waxed paper. Cool completely before serving, about 10 minutes.

HELEN'S CHOCOLATE WALNUT TEXAS SHEET CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Mist a jelly roll pan with cooking spray. Set aside.
• 2. In a saucepan, bring to a boil the 2 sticks of margarine, water, and cocoa powder. Stir often. Remove from heat and allow to cool a little while you assemble the next set of cake ingredients.
• 3. In a mixing bowl, add the sugar, eggs, flour, sour cream, salt, baking soda, and vanilla. Gently blend with the mixer.
• 4. Then add the cocoa mixture and mix until well-blended.
• 5. Pour the batter into the prepared jelly roll pan, then bake for 17-25 minutes. Check early, testing with a toothpick in the center of the cake.
• 6. WHILE THE CAKE IS BAKING, MAKE THE GLAZE after washing the beaters to the mixer.
• 7. In a saucepan, bring to a boil the stick of margarine, milk, and cocoa powder, stirring often. Remove from heat and add the powdered sugar and vanilla to the saucepan. Beat with the mixer until well-blended.
• 8. Pour the glaze over the HOT FROM THE OVEN cake, spreading evenly.
• 9. Add walnuts, if desired, to the hot glazed cake. Cool on a baking rack until room temperature. Then stand back to avoid the stampede! =^..^=

TEXAS SHEET CAKE WITH CHOCOLATE GANACHE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Grease and flour a 9-by-13-inch sheet cake pan.
• Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil. Remove from the heat and whisk in the flour and sugar until incorporated. Stir in the eggs, sour cream and almond extract. Pour the batter into the prepared pan and bake until golden on top, about 20 minutes. Cool the cake in the pan for 20 minutes.
• For the ganache: Place the chocolate chips in a large heatproof bowl. In a medium saucepan, bring the cream and corn syrup to a boil, stirring to combine. Pour the cream mixture over the chocolate chips and whisk until smooth. Pour the ganache over the cake, using a spatula to cover the cake completely.

TEXAS SHEET CAKE COOKIES - TOPPED WITH MELT-IN-YOUR-MOUTH CHOCOLATE ICING.

Steps:

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TEXAS SHEET CAKE WITH CHOCOLATE GANACHE

Steps:

• Heat oven to 400ºF.
• Mix flour, sugar and salt in large bowl; set aside. Microwave water, butter and 2 oz. chocolate in microwaveable bowl on HIGH 2 min.; stir. Microwave an additional 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to flour mixture; mix well. Add buttermilk, eggs, baking soda and vanilla; whisk 1 min. or until blended.
• Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 18 to 20 min. or until toothpick inserted in center comes out clean. Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
• Spread chocolate ganache onto warm cake; cool completely.

MAKEOVER CHOCOLATE TEXAS SHEET CAKE

Steps:

• Sheet Cake:.
• In a saucepan, bring the butter, water and cocoa to a boil. Remove from the heat.
• Combine the flours, Splenda blend, baking soda and salt; stir into the butter mixture, blending well.
• Combine the eggs, sour cream and applesauce; stir into butter mixture until blended.
• Transfer to a 15-in x 10-in x 1-in baking pan coated with nonstick spray.
• Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• Frosting:.
• In a large bowl, beat butter and confectioners' sugar.
• Add cocoa, vanilla and enough milk to achieve desired consistency.
• Spread over cake.

CHOCOLATE TEXAS SHEET CAKE

Steps:

• 1. Preheat oven to 350. In a saucepan, combine and bring to a boil the 1/2 cup butter, water, and baking squares.
• 2. In a separate bowl, combine the flour, sugar, baking soda, and salt. Add the boiling chocolate mixture and beat with a mixer, slowly at first. Add the 2 eggs and sour cream. Beat with mixer until well blended. Pour into a greased 11 x 17 pan. Bake for 20-25 mins until set.
• 3. For frosting: combine the butter, milk, and sugar in a saucepan and bring to a boil. Boil for 1 minute. Add the chocolate chips and mini marshmallows. Stir for several minutes until everything is combined and melted. Whisk at the end to make sure all ingredients are combined and there are no chunks. Cool slightly, letting the frosting thicken (several minutes). Frost the cake while it's still warm.

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan. Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly. Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl. Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes. Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

DR PEPPER TEXAS CHOCOLATE CAKE

Steps:

• Get the oven heating to 350°. Grease and flour two 9-inch-round cake pans, tapping out any extra flour.
• Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl and set aside. Pour the Dr Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, til the chips are just melted. Pull off the heat and set aside.
• Combine the eggs, buttermilk, oil, and vanilla in a mixer bowl and mix on medium speed til combined, about 2 minutes. With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating til combined, about 1 minute.
• Drop the mixer speed back to low and gradually add the dry ingredients. Pop the speed back up to medium and beat 2 minutes more. Divide the batter between the 2 pans.
• Bake 30 to 35 minutes, or til a toothpick poked into the center comes out clean. Cool the layers in the pans for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.
• Whip up the frosting. First drop the shortening and butter into a mixer bowl and beat til soft and fluffy. Add the confectioners' sugar and cocoa and continue mixing til combined. Stir together the Dr Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it down a bit. Continue beating til light and fluffy, about 1 minute.
• Set 1 layer, top down, on a good-looking plate. Smear on 1 cup of the frosting. Grab the other layer and slap it on top of the frosted one. Spread the rest of the frosting all over the top and sides of the cake, making attractive swirls. Serve, and accept the compliments.

TEXAS SHEET CAKE WITH CHOCOLATE GANACHE

Steps:

• Special equipment: a 9-by-13-inch sheet cake panFor the cake: Preheat the oven to 375 degrees F. Grease and flour a 9-by-13-inch sheet cake pan.Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil. Remove from the heat and whisk in the flour and sugar until incorporated. Stir in the eggs, sour cream and almond extract. Pour the batter into the prepared pan and bake until golden on top, about 20 minutes. Cool the cake in the pan for 20 minutes.For the ganache: Place the chocolate chips in a large heatproof bowl. In a medium saucepan, bring the cream and corn syrup to a boil, stirring to combine. Pour the cream mixture over the chocolate chips and whisk until smooth. Pour the ganache over the cake, using a spatula to cover the cake completely.
• Recipe courtesy of Trisha Yearwood
• CATEGORIES:
• Chocolate
• Dessert
• Cake
• Main Ingredient
• Chocolate
• Course
• Dessert
• Dish
• Cake
• Technique
• Baking

CHOCOLATE TEXAS SHEET CAKE

Steps:

• Heat oven to 400ºF.
• Combine flour, granulated sugar, baking soda and salt in large bowl. Microwave water, 3/4 cup butter and 2 oz. chocolate in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to flour mixture; mix well. Add buttermilk, eggs and 1 tsp. vanilla; beat with mixer 1 min. or until blended. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 18 to 20 min. or until toothpick inserted in center comes out clean. About 5 min. before cake is done, microwave milk with remaining butter and chocolate in large microwaveable bowl 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add powdered sugar and remaining vanilla; beat with mixer until blended.
• Spread chocolate frosting onto warm cake; cool completely.

TEXAS CHOCOLATE CAKE

Steps:

• Melt butter, water and cocoa in heavy sauce pan. Bring to boil, remove from heat and set aside. Beat 2 eggs with baking soda, buttermilk and vanilla. Add mixture to sauce pan, carefully incorporating. Add liquid mixture to flour mixture beating thoroughly. Pour cake batter into greased glass 13x9 pan. Bake at 350* for 20 minutes or until done.