Chocolate Pecan Sheet Cake Recipes

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THE BEST CHOCOLATE SHEET CAKE. EVER.



The Best Chocolate Sheet Cake. Ever. image

This chocolate sheet cake is the size of Texas, moist beyond imagination, super rich, and chocolatey. All you need are basic ingredients.

Categories     Valentine's Day     baking     comfort food     dessert     main dish     snack

Time 40m

Yield 24 servings

Number Of Ingredients 16

2 c. flour
2 c. sugar
1/4 tsp. salt
4 tbsp. (heaping) cocoa powder
2 sticks butter
1 c. boiling water
1/2 c. buttermilk
2 whole beaten eggs
1 tsp. baking soda
1 tsp. vanilla
1/2 c. finely chopped pecans
1 3/4 sticks butter
4 tbsp. (heaping) cocoa powder
6 tbsp. milk
1 tsp. vanilla extract
1 lb. (minus 1/2 cup) powdered sugar

Steps:

  • Note: I use an 18x13 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.

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE



Grandma's Chocolate Texas Sheet Cake image

This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.

Provided by Bekah Miller

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 15

1 cup salted butter
1 cup water
3 tablespoons cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
½ cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup unsalted butter
6 tablespoons milk
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups confectioners' sugar

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.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g

CLASSIC TEXAS SHEET CAKE



Classic Texas Sheet Cake image

If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.

Provided by By Bree Hester

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened baking cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup butter
3 tablespoons unsweetened baking cocoa
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

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.

Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g

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