Montezumas Hot Chocolate Sheet Cake Food

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FAVORITE CHOCOLATE SHEET CAKE



Favorite Chocolate Sheet Cake image

This is a favorite cake of my Dad's. I got this recipe from my Aunt Karen. The cinnamon in it really makes it good.

Provided by Jenny Frenny

Categories     Dessert

Time 48m

Yield 40 serving(s)

Number Of Ingredients 17

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup vegetable oil
1 cup water
4 tablespoons cocoa powder
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
6 tablespoons milk
4 tablespoons cocoa powder
1 teaspoon vanilla
1/2 cup chopped pecans
1 (1 lb) box powdered sugar

Steps:

  • To Make Cake: Preheat oven to 375 degrees. You will need a jellyroll pan or a smaller cookie sheet with a rim around all four sides. You will not need to grease the pan.
  • Mix the flour and sugar for the cake in a large mixing bowl and set aside.
  • In a saucepan bring the butter, vegetable oil, water and 4 tbs cocoa powder to a boil.
  • Pour the boiling mixture over the flour and sugar and stir together.
  • Add the eggs, vanilla, cinnamon, baking soda and buttermilk and stir to mix well.
  • Pour in the baking sheet and bake at 375 degrees for 18-20 minutes.
  • While cake is baking prepare the icing: Bring butter, milk and cocoa powder to a boil stirring constantly and then remove from heat.
  • Add the vanilla, nuts and box of powdered sugar and stir well.
  • Spread icing over cake while the cake is still warm.

MONTEZUMA'S HOT CHOCOLATE SHEET CAKE



Montezuma's Hot Chocolate Sheet Cake image

This is a rich chocolate cake with just a hint of heat. This is totally my own recipe. I originally started with just a chocolate sheet cake recipe that I wanted to spice up a little for something different. Then I remembered that the Mayan's "hot" chocolate was actually drunk cold and had been mixed with spices. It was Montezuma (1466-1520) who introduced Hernam Cortes to his favorite drink 'chocolatl' served in a golden goblet. And it was the fact that Montezuma consumed his "chocolatl" before entering his harem that led to the belief it was an aphrodisiac. :D The very first chocolate drink recipe ever published was in 1631 and called for chillies, almonds, hazlenuts, vanilla beans, cinnamon and anise among other things. I combined the two recipes and played around until I got the flavor I like. Note: This does call for almonds and hazelnuts. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Dessert

Time 30m

Yield 1 sheet cake, 22 serving(s)

Number Of Ingredients 22

1 cup butter
1 cup unsweetened cocoa
1 tablespoon instant coffee (optional)
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
2 teaspoons chili powder or 2 teaspoons cayenne powder
1 teaspoon anise flavoring (optional)
1 cup toasted crushed almonds
1 cup toasted crushed hazelnuts
1/4 cup butter
1 tablespoon coffee (optional)
1 cup unsweetened cocoa
1 cup confectioners' sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F
  • In a small saucepan, melt the butter.
  • Stir in the cocoa and coffee, then water.
  • Bring to a boil; remove from heat.
  • In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
  • Add cocoa mixture; mix well.
  • Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
  • Pour into greased 15 x 10 jelly roll pan.
  • Bake for 15 minutes or until cake springs back when lightly touched.
  • Icing:
  • In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
  • Add the remaining sweetened condensed milk; stir in confectioners sugar.
  • Spread on the warm cake.
  • Serve warm with vanilla ice cream. Enjoy!
  • Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.

Nutrition Facts : Calories 372.8, Fat 20.8, SaturatedFat 8.9, Cholesterol 53.1, Sodium 245.4, Carbohydrate 45.5, Fiber 4.5, Sugar 30.4, Protein 7.2

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 15

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.

LIGHT CHOCOLATE SHEET CAKE



Light Chocolate Sheet Cake image

Make and share this Light Chocolate Sheet Cake recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 cups flour
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon (optional)
3/4 cup water
1/4 cup cocoa
6 tablespoons butter
1/2 cup low-fat buttermilk
2 eggs
1 teaspoon vanilla extract
1/4 cup cocoa
4 tablespoons butter
1/3 cup nonfat milk
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup nuts, toasted

Steps:

  • Preheat the oven to 375 degrees.
  • Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
  • In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
  • In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
  • Over medium heat, bring to a boil, stirring often.
  • Pour the boiling cocoa mixture over the flour mixture and stir to combine.
  • Add the buttermilk, eggs and vanilla.
  • Blend well.
  • Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
  • When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
  • Blend well.
  • Spread on the hot cake.

THE GREAT MONTEZUMA'S FAVORITE HOT CHOCOLATE DRINK



The Great Montezuma's Favorite Hot Chocolate Drink image

I found this recipe on the internet. It was developed by Richard Sterling and is his version of how the Spaniards transformed Montezuma's favorite beverage.

Provided by Kim D.

Categories     Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

12 ounces prepared hot cocoa
2 tablespoons honey
1/2 teaspoon vanilla extract
3 fluid ounces peppar vodka
2 tablespoons heavy cream
cayenne powder, for garnish
cinnamon stick, for garnish
grated chocolate, for garnish
dried red chili, for garnish

Steps:

  • Combine the hot chocolate, honey, vanilla and vodka in a small pitcher.
  • Pour into two tall glasses or Irish coffee glasses.
  • Pour 1 tablespoon of cream on the top of each glass and let it float.
  • Dust with a pinch of cayenne pepper and garnish with cinnamon sticks. If preferred, you may garnish with grated chocolate and a dried red chile.

CHOCOLATE MAYONNAISE SHEET CAKE



Chocolate Mayonnaise Sheet Cake image

Making cake with mayonnaise is an old tried and true method, but many folks are surprised when they first learn about it. Never fear, it really does work! And deliciously so, I might add... :)

Provided by Julesong

Categories     Dessert

Yield 16 serving(s)

Number Of Ingredients 13

3 cups flour, unbleached, sifted
1/3 cup cocoa, baking
3 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups mayonnaise (use a good quality mayo: Best Foods or Hellmann's)
1 1/2 cups sugar
1 1/2 cups water, cold
1 1/2 teaspoons vanilla extract
1 cup brown sugar, packed
1/3 cup chocolate chips, semisweet
3 tablespoons half-and-half or 3 tablespoons light cream
1/2 teaspoon vanilla extract
3 tablespoons butter or 3 tablespoons regular margarine (butter preferred)

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.
  • With mixer running, gradually add the cold water and vanilla.
  • Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.
  • Pour batter into buttered 13x9x2-inch baking pan.
  • Bake in 350 degree F oven 40 minutes or until cake tests done.
  • Cool in cake in pan on rack.
  • Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.
  • Stir in the chocolate chips and vanilla.
  • Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.
  • When cake has cooled, frost it with the Fluffy Chocolate Frosting.
  • Cut in squares and enjoy! :)

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

This is our favorite chocolate cake. It is rich and moist. Note: If you don't have the buttermilk on hand, put about 1 teaspoon of vinegar into 1/2 cup milk and let it sit for 15-20 minutes. ***Note: if you don't have the Butter Flavor Crisco, just increase the 1/2 cup butter to 1 cup of butter and omit the Crisco. I've made it both ways and it is great either way.

Provided by Juenessa

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups flour
2 cups sugar
5 tablespoons cocoa
1 teaspoon cinnamon
1/2 cup butter or 1/2 cup margarine
1/2 cup Butter Flavor Crisco (shortening)
1 cup water (or 1 cup strong, brewed coffee)
2 eggs, slightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter or 1/2 cup margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped (optional)

Steps:

  • Cake: Stir first four ingredients together.
  • Put butter, Crisco and water in saucepan and bring to a rapid boil.
  • Pour over flour mixture.
  • Add eggs and buttermilk that have been mixed with baking soda.
  • Add vanilla and beat until well mixed.
  • Bake in a greased cake pan (10 X 15 or 9 X 13).
  • Bake at 350 for approximately 25 minutes.
  • While cake is still hot, frost it.
  • Frosting: Bring butter, cocoa and milk to a boil.
  • Add to powdered sugar.
  • Mix well.
  • Add vanilla and pecans.
  • Mix well.
  • Spread on hot cake.

MONTEZUMA'S HOT CHOCOLATE SHEET CAKE



Montezuma's Hot Chocolate Sheet Cake image

This is a rich chocolate cake with just a hint of heat. This is totally my own recipe. I originally started with just a chocolate sheet cake recipe that I wanted to spice up a little for something different. Then I remembered that the Mayan's "hot" chocolate was actually drunk cold and had been mixed with spices. It was Montezuma...

Provided by Ami Scott

Categories     Chocolate

Time 1h

Number Of Ingredients 24

1 c butter
1 Tbsp instant coffee (optional)
1 c unsweetened cocoa
1 c water
2 c unsifted flour
1 1/2 c firmly packed light brown sugar
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
14 oz sweetened condensed milk
2 eggs
1 tsp vanilla extract
2 tsp chili powder or cayenne powder
1 tsp anise flavoring
1 c toasted crushed almonds
1 c toasted crushed hazelnuts
THE ICING
1/4 c butter
1 Tbsp coffee (optional)
1 c unsweetened cocoa
1 c confectioners' sugar
1 tsp cinnamon
1 Tbsp vanilla
1/2 tsp chilli powder or ceyenne powder (optional)

Steps:

  • 1. Preheat oven to 350°F In a small saucepan, melt the butter. Stir in the cocoa and coffee, then water. Bring to a boil; remove from heat.
  • 2. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
  • 3. Pour into greased 15 x 10 jelly roll pan. Bake for 15 minutes or until cake springs back when lightly touched.
  • 4. ICING
  • 5. In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon. Add the remaining sweetened condensed milk; stir in confectioners sugar. Spread on the warm cake.
  • 6. Serve warm with vanilla ice cream. Enjoy!
  • 7. Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.

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