Tex Mex Chocolate Sheet Cake The Best 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.

TEX-MEX SHEET CAKE



Tex-Mex Sheet Cake image

Rich Mexican flavors of cocoa, cinnamon and coffee under a chocolate glaze.

Provided by ANNMILLER

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 15

Number Of Ingredients 18

2 cups all-purpose flour
1 ½ cups brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup margarine
1 cup water
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
⅓ cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
¼ cup margarine
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
⅔ cup sweetened condensed milk
1 cup confectioners' sugar
1 cup slivered, toasted almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
  • In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
  • Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
  • Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
  • For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 57.7 g, Cholesterol 31.7 mg, Fat 22.8 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4.6 g, Sodium 379.3 mg, Sugar 41.4 g

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.

Provided by Valerie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
½ cup vegetable oil
1 cup water
½ cup sour milk
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
  • In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g

TEX-MEX CHOCOLATE SHEET CAKE - THE BEST!



Tex-Mex Chocolate Sheet Cake - the Best! image

Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.

Provided by BecR2400

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup boiling water
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup butter or 1 cup margarine, melted and cooled
4 1/2 ounces mexican chocolate, ibarra, 1 1/2 discs (or 4 1/2 squares , 4 1/2 oz., semisweet chocolate and 1/4 teaspoon cinnamon, finely chopped)
1/2 cup butter or 1/2 cup margarine, cut up
1/2 cup heavy cream or 1/2 cup whipping cream
3/4 cup pecans, toasted and chopped

Steps:

  • Heat oven to 350°F Grease a 13x9-inch baking pan.
  • Line bottom with waxed paper; grease and flour paper.
  • Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
  • Whisk cocoa and boiling water in medium bowl until smooth.
  • Stir cocoa into dry ingredients with a rubber spatula.
  • (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
  • Whisk buttermilk mixture into cocoa mixture, until smooth.
  • Pour batter into prepared pan.
  • Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
  • Make frosting:.
  • Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
  • Cover bowl with plastic wrap, turning back one section to vent.
  • Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
  • Add cream.
  • Cover and microwave 1 1/2 minutes more, just until cream is hot.
  • Stir until frosting is completely smooth and shiny.
  • Cool cake in pan on wire rack 5 minutes.
  • Pour frosting evenly over hot cake.
  • Sprinkle pecans over top.
  • Cool cake completely.
  • Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
  • Makes 12 servings.

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