CHOCOLATE CAKE RECIPE FOOD NETWORK RECIPES

Name: Chocolate Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 servings
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1/4 teaspoon salt; 1/2 cup buttermilk; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 2 large eggs; 2 sticks butter; 4 heaping tablespoons cocoa powder; 1 3/4 sticks butter; 4 heaping tablespoons cocoa powder; 6 tablespoons milk; 1 teaspoon vanilla extract; 1 pound powdered sugar; 1/2 cup finely chopped pecans, optional

CHOCOLATE SHEET CAKE RECIPE | REE DRUMMOND | FOOD NETWORK

Chocolate Sheet Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 24 servings

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

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.

DECADENT CHOCOLATE POKE CAKE RECIPE - FOOD NETWORK

Decadent Chocolate Poke Cake Recipe - Food Network image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for the baking pan
One 16-ounce box chocolate cake mix
1 cup dark chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup milk
1 cup milk
One 3.4-ounce packet instant chocolate pudding
1/3 cup unsweetened cocoa powder
One 8-ounce container frozen whipped topping, thawed
Maraschino cherries, drained, for decorating (optional)

Steps:

For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

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DARK CHOCOLATE CAKE RECIPE - FOOD.COM

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)
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BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

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