Does anyone have a T&T chocolate sheet cake recipe?
- Thread starter oli
- Start date
I don't have the recipe you are asking for but you might want to try this: . . .
If you go for the cake mix solution do this: Doctor you cake mix (per box) with 3 more tablespoons of unsweetened baking cocoa powder, and make the mix with a nice thick canned coconut milk for the liquid. Works great, tastes good and everyone always wants to know how to make it. Easy and tasty and does not taste of coconut milk, or not overly so.
But I am sure someone here will post a sheet-cake recipe for you! smileys/smile.gif
If you go for the cake mix solution do this: Doctor you cake mix (per box) with 3 more tablespoons of unsweetened baking cocoa powder, and make the mix with a nice thick canned coconut milk for the liquid. Works great, tastes good and everyone always wants to know how to make it. Easy and tasty and does not taste of coconut milk, or not overly so.
But I am sure someone here will post a sheet-cake recipe for you! smileys/smile.gif
This Texas sheet cake from All Recipes has good reviews
I've never made it (and would skip their frosting) but the ingredients seem like that would make a good, rich cake.
http://allrecipes.com/recipe/25615/texas-sheet-cake-vi/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%2017
I've never made it (and would skip their frosting) but the ingredients seem like that would make a good, rich cake.
http://allrecipes.com/recipe/25615/texas-sheet-cake-vi/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%2017
Pat-NoCal posted a recipe for TX Sheet Cake here. Her recipes are always good.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=23036
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=23036
The one posted above by Pat is the one I have used for 30 years since my
in laws brought it back from a trip to Barbados--hence in our family cookbook it is called "Barbados cake". It is the iconic Texas sheet cake.
Not sure which recipes have a lot of ingredients--these are pretty common for a chocolate cake--the sour cream OR buttermilk. I have even just soured some milk with vinegar to make it. This is SO easy, but it is SO good. There isn't any creaming of butter--just put it all together.
Of course, with any chocolate cake you don't want to come close to overbaking.
in laws brought it back from a trip to Barbados--hence in our family cookbook it is called "Barbados cake". It is the iconic Texas sheet cake.
Not sure which recipes have a lot of ingredients--these are pretty common for a chocolate cake--the sour cream OR buttermilk. I have even just soured some milk with vinegar to make it. This is SO easy, but it is SO good. There isn't any creaming of butter--just put it all together.
Of course, with any chocolate cake you don't want to come close to overbaking.
mariadnoca
Moderator
This is my current and favorite chocolate cake. It has been for a while
I have made this as her three layer cake recipe and as her 12 cupcakes recipe. Now I see she has this version for a sheet cake. I’ve made it for several parties to rave reviews. It’s quite moist and delicious. I’ve only used Regular Hershey’s cocoa in the cake version though.
Dark Chocolate Sheet Cake
Ingredients
2 3/4 cups all-purpose flour
2 2/3 cups sugar
2 3/4 teaspoon baking soda
2 3/4 teaspoon baking powder
1 cup Cacao BarryExtra Brute Cocoa Powder
1 3/4 teaspoons salt
150 ml vegetable oil
280 ml buttermilk
4 eggs
260 ml hot coffee
2 tablespoons of vanilla
Method
Preheat oven to 350 F. Coat the bottom & edges of a commercial baking sheet (bakers half sheet 11 x 18 x 1) with butter then add a layer of parchment paper paper to the bottom. Dust it all with flour, tapping out the excess. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pan. Batter will be liquidy.
Bake for about 25 minutes, rotating once. Cake is done when toothpick or skewer comes barely clean. Try not to overbake. I tend to underbake a few moments, so the skewer is a little bit gummy. This works well for a moist chocolate cake (not vanilla). Cool on a wire rack in the pan.
*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.
www.sweetapolita.com/blog
https://sites.google.com/site/sweetapolitaprintables/dark-chocolate-sheet-cake
I have made this as her three layer cake recipe and as her 12 cupcakes recipe. Now I see she has this version for a sheet cake. I’ve made it for several parties to rave reviews. It’s quite moist and delicious. I’ve only used Regular Hershey’s cocoa in the cake version though.
Dark Chocolate Sheet Cake
Ingredients
2 3/4 cups all-purpose flour
2 2/3 cups sugar
2 3/4 teaspoon baking soda
2 3/4 teaspoon baking powder
1 cup Cacao BarryExtra Brute Cocoa Powder
1 3/4 teaspoons salt
150 ml vegetable oil
280 ml buttermilk
4 eggs
260 ml hot coffee
2 tablespoons of vanilla
Method
Preheat oven to 350 F. Coat the bottom & edges of a commercial baking sheet (bakers half sheet 11 x 18 x 1) with butter then add a layer of parchment paper paper to the bottom. Dust it all with flour, tapping out the excess. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pan. Batter will be liquidy.
Bake for about 25 minutes, rotating once. Cake is done when toothpick or skewer comes barely clean. Try not to overbake. I tend to underbake a few moments, so the skewer is a little bit gummy. This works well for a moist chocolate cake (not vanilla). Cool on a wire rack in the pan.
*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.
www.sweetapolita.com/blog
https://sites.google.com/site/sweetapolitaprintables/dark-chocolate-sheet-cake
mariadnoca
Moderator
Here it is as a heart shaped Valentine’s cupcake
https://recipeswap.org/fun/wp-content/uploads/swap-photos/C26BE03A-042F-47A9-B9E2-BACA75FEE509.jpeg
https://recipeswap.org/fun/wp-content/uploads/swap-photos/C26BE03A-042F-47A9-B9E2-BACA75FEE509.jpeg
Those are beautiful, Maria. Did you punch the shapes out with a cutter? Gesine does that a lot.
In fact, she did a three layer cake from two sheet cakes. She was able to punch out two full size cakes, but then was left with end pieces. She cuts two HALVES to piece together a full layer and uses it either as the bottom or middle. With icing as glue, she says you never notice the cuts.
In fact, she did a three layer cake from two sheet cakes. She was able to punch out two full size cakes, but then was left with end pieces. She cuts two HALVES to piece together a full layer and uses it either as the bottom or middle. With icing as glue, she says you never notice the cuts.