Paula Deens Chocolate Sheet Cake Recipe 435

BUTTER LAYER CAKE WITH SILKY CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. For batter: In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and baking soda. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in sour cream. Pour batter into prepared pans. Bake for 23 to 27 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. For frosting: In a medium saucepan, cook chocolate and butter over medium-low heat, stirring frequently, until mixture is melted and smooth. Remove from heat, and let cool for 45 minutes. In a large bowl, beat cooled chocolate mixture and sour cream with a mixer at low speed until combined. Gradually add confectioners' sugar, beating until smooth. Immediately spread frosting between layers and on top and sides of cake. Cover and refrigerate for up to 3 days.

PAULA DEEN'S CHOCOLATE SHEET CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 F. Spray a 13X9-inch baking pan with nonstick baking spray with flour. Set aside. In a large bowl, sift together flour, sugar, and salt; set aside. In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth. Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth. Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack. Chocolate icing: In a medium saucepan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioner's sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.

CHOCOLATE HEAVEN CAKE

Steps:

• Preheat oven to 325 °F. Grease bottom and sides of three 9″ cake pans.
• In a large mixing bowl combine flour, sugar, baking soda and salt.
• In a medium bowl place chocolate and pour hot coffee and 1 tablespoon vanilla. Let stand about 2 minutes to melt the chocolate then stir until smooth.
• ln another bowl whisk together eggs and oil until well blended and light in color. Whisk in sour cream, then melted chocolate mixture.
• Add chocolate sour cream mixture to dry ingredients and mix on low speed while gradually adding in thirds. Mix until just until incorporated scraping down the sides of the bowl as needed. Fill prepared pans two thirds full. Bake cakes 40-55 minutes until a toothpick inserted comes out clean. Let cool then decorate as desired.
• Mix butter and milk until smooth and creamy. Add 1 teaspoon vanilla just until incorporated. Add melted chocolate until completely mixed. Gradually add sugar until you reach the consistency of frosting.