Time 30m Yield 32 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Time 40m Yield 15 servings. Number Of Ingredients 14 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.
Time 40m Yield 1 sheet cake, 12-16 serving(s) Number Of Ingredients 16 Steps:
Batter:. Put margarine (or butter), water and cocoa in a large pan and bring to a boil. Remove from heat and add the rest of the batter ingredients. Mix with electric mixer until smooth. Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 20 minutes. Frosting:. Bring margarine (or butter), cocoa, and milk to a boil. Remove from heat and stir in confectioners’ sugar and nuts. Add vanilla. Pour on cake as soon as it comes out of the oven.
Time 2h10m Yield 12 servings Number Of Ingredients 17 Steps:
For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan. Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside. Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes. Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan. For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners’ sugar in 2 batches, alternating with the milk and mixing well after each addition. Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.
Time 1h Yield 16 Number Of Ingredients 16 Steps:
Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray. In large bowl, stir together flour, granulated sugar and salt; set aside. In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans. Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Time 45m Yield 24 Number Of Ingredients 15 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.
Time 40m Yield 20 servings. Number Of Ingredients 16 Steps:
Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners’ sugar and extract. Stir in walnuts. Spread over warm cake.
Time 1h Yield 20 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan. Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long. Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean. To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners’ sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.
Time 45m Yield One 13-by-18-inch cake Number Of Ingredients 16 Steps:
Make the cake: Heat oven to 350 degrees. Butter a half-sheet pan (13-by-18-by-1-inch). Spread the pecans on a second half-sheet pan and bake until lightly toasted, 7 to 9 minutes. Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. In a medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously. Pour the mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing. Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18 to 20 minutes. Set the pan on a wire rack. Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners’ sugar, and stir until smooth. It’s OK if there are tiny lumps. Pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. If needed, bring to room temperature before serving.
Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small saucepan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside. In a separate bowl, combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture to dry ingredients in bowl. Stir until blended, being careful to not over-mix. Pour batter into cupcake liners (a little less than 2/3 full, no more than 2/3 full or they will sink in the middle). Bake for 18-20 minutes or until done. They will be moist- make sure that you don’t overcook them! Cool completely. In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly (about 3-4 minutes). Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes. This frosting is different than other frostings because it’s a “pour-on frosting.” It is not a spread or pipe-on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer.
More about “texas sheet cake recipes”
Time 1h10m Number Of Ingredients 16 Steps:
Cake: Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon. Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla. Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes. Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners’ sugar. Let stand until warm before using. Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.
