How to make the best chocolate sheetcake
Photo credit johnsmags
These are two of my most favorite cakes and with all the Bar-B-Q’s coming up I thought I’d share. I bake 3 cakes once a month for my husbands work birthdays and believe me I know what kind of cake will do well in a sheet pan. You can be fancy and make a layered cake with these recipes but for a party or crowed you can’t beat how easy and yummy these two cakes are! Happy Baking
How to make the best chocolate sheetcake
Author: michelle
Recipe type: chocolate cake to die for
Cuisine: desserts
Prep time:
Cook time:
Total time:
Serves: 24
my go to cake when I need a no fail base for a chocolate cake.
Ingredients
- *I use a blend of Dutch and regular Cocoa, Macey’s carries it* (Saco Premium)
- 2 C Sugar
- 1 c Boiling Water
- 1 C Oil
- 1 T Vanilla
- 2 Eggs
- 2 t Baking Soda
- 2 ½ C Flour
- ½ C Cocoa
- ½ t Salt
- 1 C Buttermilk
- (In emergency can use ½ t Vinegar in regular milk instead of Buttermilk)
Instructions
- Preheat the oven to 350 F. Grease three 9-inch cake pans, or use a sheet pan I think it’s easier to feed a crowd using a sheet pan.
- Mix the sugar, oil, and eggs then alternately add the liquid and flour mixture.
- Bake at 350 for 25 min. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. Or if you are using a sheet pan just keep in pan.
Frosting
4 C Powdered Sugar 6 T
Buttermilk
Buttermilk
1 t Vanilla ½
C Butter softened
C Butter softened
4 T (heaping) Cocoa
Mix well, ice when cake is slightly warm or don’t if you like a fluffy icing like I do!
Lime
Cake
Cake
Lime Cake
1 3-oz package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 ½ cups vegetable oil
¾ cup orange juice
1 Tb lemon juice
½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
½ cup confectioners’ sugar
½ tsp vanilla extract
1.
Preheat the oven to 350 F. Grease three 9-inch cake
pans, or use a sheet pan I think its easier to feed a crowd using a sheet pan.
Preheat the oven to 350 F. Grease three 9-inch cake
pans, or use a sheet pan I think its easier to feed a crowd using a sheet pan.
2.
In a large mixing bowl, mix the gelatin, sugar,
flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice,
and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40
minutes. Text for doneness by lightly touching the tops of the layers or
inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn
them out onto racks.
In a large mixing bowl, mix the gelatin, sugar,
flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice,
and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40
minutes. Text for doneness by lightly touching the tops of the layers or
inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn
them out onto racks.
3.
While the layers are still hot, mix the lime
juice and confectioners’ sugar and pour it over the layers on the racks. You
can pierce the layers with a fork to allow the glaze to soak in better. Allow
the layers to cool completely as you prepare the icing.
While the layers are still hot, mix the lime
juice and confectioners’ sugar and pour it over the layers on the racks. You
can pierce the layers with a fork to allow the glaze to soak in better. Allow
the layers to cool completely as you prepare the icing.
Cream
Cheese Icing
Cheese Icing
½ cup (1 stick) butter, room temperature
1 (8-oz) package cream cheese, room temperature
1 (1 lb.) box confectioners’ sugar
2-3 Tb. margarita mixer (optional)
1.
Cream the butter and cream cheese. Beat in the
confectioners’ sugar (and margarita mixer) until the mixture is smooth and easy
to spread. Spread the icing between the layers and on the top and sides of the
cake.
Note: The cream cheese icing is
optional. This cake is beautiful and tastes great with just the glaze poured
over it. Serves 12.
Cream the butter and cream cheese. Beat in the
confectioners’ sugar (and margarita mixer) until the mixture is smooth and easy
to spread. Spread the icing between the layers and on the top and sides of the
cake.
Note: The cream cheese icing is
optional. This cake is beautiful and tastes great with just the glaze poured
over it. Serves 12.
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