Texas Sheet Cake With Priya and Genevieve | NYT Cooking
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At a basic level, Texas sheet cake — also referred to as a sheath cake, Texas funeral cake or Texas brownie cake — is a chocolate cake with chocolate icing made in a shallow jelly roll pan. But for many Texans, it’s part of the Texan identity (and yes, being from Texas is an identity). Priya Krishna and Genevieve Ko are in the studio kitchen showing us how to make the chocolate-on-chocolate special of the Lone Star State.
Read Priya’s article here:
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Texas Sheet Cake (Chocolate Brownie Cake)
Texas Sheet Cake Recipe
(Katelyn's grandma Alice recipe)
Ingredients:
For the cake:
Batch 1:
1 cup water
2 sticks butter (that is 16 tbsp. or 1 cup or 8 ounces)
4 tbsp. cocoa powder
1/8 tsp salt
Batch 2:
2 cups flour
2 cups sugar
Batch 3:
2 eggs
1 tsp vanilla
1-2 cup buttermilk (you can use reduced fat buttermilk)
1 tsp baking soda
For the frosting:
1 stick butter (that is 8 tbsp. or 1/2 cup or 4 ounces)
6 tbsp. milk
3.5 tbsp. cocoa butter
1 tsp vanilla
4.5 cups powdered sugar
Preparation:
Place Batch 1 cake ingredients in a sauce pan and bring to boil (make sure the butter is fully melted). Pour mix in a large mixing bowl. Add Batch 2 cake ingredients to mixture and mix well. Then, add Batch 3 cake ingredients and mix again until fully combined. Pour mixture on a well greased cookie sheet with sides. Bake at 400 F degrees for 15-18 minutes (I would start with 15 min and would test the cake with a tooth pick - if ready you can take it out). Let cake sit for 5 minutes - but not more than that in any way.
About 5 minutes before your cake is done baking, start your frosting. Bring all frosting ingredients besides powdered sugar to a boil (make sure the butter is fully melted). Add all the powdered sugar. Whisk with electric mixer very well and pour over your hot cake immediately. You want to pour hot frosting on top of your still hot cake. This way the frosting will get nicely absorbed into your cake making it very moist.
Enjoy!
The Best Brownies You'll Ever Eat
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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Ina Garten's Birthday Sheet Cake | Barefoot Contessa | Food Network
Ina tops her go-to moist Birthday Sheet Cake with a rich chocolate buttercream!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Birthday Sheet Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 1 (12x18-inch) cake
Ingredients
For the cake:
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the frosting:
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
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Ina Garten's Birthday Sheet Cake | Barefoot Contessa | Food Network
Christine Brown Makes Texas Brownies with Mykelti | Cooking With Just Christine
Christine's daughter Mykelti -- pregnant with twins! -- stops by to make an easy, chocolatey sheet-pan brownie recipe with mom.
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