Best Texas Sheetcake Aka The Pioneer Womans Best Ever Chocolate Sheet Cake Recipes

TEXAS SHEET CAKE INSPIRED BY THE PIONEER WOMAN'S BEST CHOCOLATE SHEET CAKE. EVER.

Steps:

• Preheat oven to 350F.
• Combine flour, sugar and salt in large mixing bowl.
• Melt butter in medium saucepan. Add cocoa and stir.
• Add boiling water. Allow mixture to boil for 30 seconds, then turn off heat.
• Pour liquid mixture into flour mixture, and stir gently, allowing it to cool slightly.
• Combine buttermilk, beaten eggs, baking soda and vanilla into liquid measuring cup.
• Pour buttermilk mixture into butter/chocolate mixture. Stir gently but thoroughly. Avoid overmixing.
• Pour cake batter into greased sheet cake pan. Bake for 20 minutes.
• Melt butter in saucepan. Add cocoa and stir to combine. Turn off heat.
• Add milk, vanilla and powdered sugar to saucepan. Stir.
• Stir in pecans.
• Pour over warm cake.
• Cut into squares and serve.

CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
• Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
• For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
• Spread the top of the cake with the frosting, slice and serve.

TEXAS SHEET CAKE COOKIES

Steps:

• Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. For the cookies: Put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 15-second intervals, stirring between each, until melted and smooth. Let cool slightly.
• Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk.
• Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until smooth and light, about 2 minutes. Add the egg, vanilla and melted chocolate and beat until well combined, about 30 seconds. With the mixer on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth. Mix in the pecans.
• Drop heaping tablespoonfuls of dough on the baking sheets about 2 inches apart. Bake, rotating the pans halfway through, until the tops of the cookies are puffed and the edges are set, 8 to 10 minutes. (Don't overbake; you want the centers to stay fudgy.) Let cool 5 minutes on the baking sheets, then remove to a rack set over a separate parchment-lined baking sheet.
• For the glaze: Melt the butter in a small saucepan. Remove from the heat and whisk in the milk, cocoa powder and vanilla until smooth. Add the powdered sugar and whisk vigorously until smooth. Spoon the glaze over the cookies, letting it drip down the sides. Let the glaze set, about 1 hour.

CHOCOLATE SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
• While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
• Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

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 SHEET CAKE A.K.A. BEST CHOCOLATE CAKE EVER

Steps:

• Preheat the oven to 350°F. Grease a half-size sheet pan and set aside. (I use and LOVE this pan.)
• In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine.
• Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine.
• In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake for 20 minutes.
• While the cake is baking, make the icing. Melt butter in a saucepan over medium high heat. Add cocoa and whisk to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk to combine. Add the pecans, if desired and stir to combine. Pour the frosting over the warm cake. Enjoy!

TEXAS SHEET CAKE (PIONEER WOMAN) RECIPE - (5/5)

Steps:

• Note: I use an 18×13 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.

BEST-EVER TEXAS SHEET CAKE RECIPE

Steps:

• Heat oven to 375ºF.
• Melt 2 oz. chocolate as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended. Add melted chocolate; mix well. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
• Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.
• Spread COOL WHIP mixture onto cake; sprinkle with nuts.