Best 6 Ggs Chocolate Sheet Cake Recipes

CHOCOLATE SHEET CAKE

Steps:

• Preheat the oven to 350°F. Lightly spray a 9x13 inch baking pan with cooking spray and set aside.
• In a medium bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add in the eggs, milk, vegetable oil and vanilla, and mix until fully incorporated.
• Slowly mix in the boiling water. The batter will be very watery, and that is okay!
• Pour the batter into the prepared baking pan, and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool.
• Meanwhile, in a medium bowl, cream together all of the frosting ingredients until smooth. Frost the cake once it is cool.

CHOCOLATE SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
• While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
• Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

G.G.'S CHOCOLATE SHEET CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.
• Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.
• Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.

CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 180c/350f/gas 4. Grease a 30 by 20 roasting tin.Line the base and sides with non-stick baking paper.
• Whisk egg whites until stiff peaks form. Sift the flour and cocoa into a seperate bowl. Add egg yolks,marg,caster sugar and milk. Beat with a electric whisk or wooden spoon for 2 mins, until smooth.
• Fold in the egg whites.Spoon the mixture into the tin. Bake for 35-40 mins, or until firm in the centre.Cool completely in the tin.
• For the icing, put the chocolate and 5 tbsp of water into a pan and heat gently until melted. Beat in the icing sugar and oil until smooth.
• Turn out cake and spread the icing on top with a palette knife. Cut into squares and enjoy!

G.G.'S CHOCOLATE SHEET CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.
• Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.
• Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.

FAVORITE CHOCOLATE SHEET CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set.