How to Make Texas Sheet Cake for Two (Small Size Chocolate Sheet Cake)
Small Batch Texas Sheet Cake is just the perfect amount for 2-4 people.
Find the Texas Sheet Cake for Two Recipe here:
Cake Ingredients:
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 tsp salt1/4 cup butter
1 heaping Tbsp cocoa powder
1 egg yolk
1 1/2 Tbsp buttermilk
1/4 cup hot water out of the tap
1/4 tsp baking soda
1/4 tsp vanilla
Frosting Ingredients:
2 Tbsp butter
1 1/2 Tbsp milk I use whipping cream but can also use buttermilk
1 Tbsp cocoa powder
1 cup powdered sugar
1/4 tsp vanilla
Cake Directions:
Mix together flour, sugar and salt in a small mixing bowl.
In a small sauce pan combine butter, cocoa and water. Stir until butter melts and mixture comes to a boil.
Pour mixture over dry ingredients and stir to combine.
Add in egg yolk, buttermilk, baking soda and vanilla. Stir to combine.
Pour mixture into a greased 9 x 7 inch baking pan.
Bake at 350 degrees for 15 minutes or until toothpick comes out clean.
Frosting Directions:
As soon as cake comes out of oven mix up frosting.
In a small sauce pan combine butter ,milk, cocoa powder, and powdered sugar.
Stir until butter melts and ingredients are combined. Frosting will be thin. Do not allow it to boil.
Add in vanilla.
Pour hot frosting over hot cake out of the oven.
Spread to cover cake.
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9 x 6 pan I used to make cake:
Recipe for Full Size Texas Sheet Cake:
Recipe for Small Batch Lemon Bars:
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters.
I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!
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Better Than Brownies!!! French Chocolate Gâteau Baulois - Fondant Baulois - Glen And Friends
French Chocolate Gâteau Baulois Best Brownie Recipe Ever - Glen And Friends Cooking
This French Bittersweet Chocolate Cake sometimes called La Baulois, or Fondant Baulois, is a dense rich tasting Bittersweet Chocolate Cake... But really it's just a fancy Chocolate Brownie Recipe. One of the best chocolate brownie recipes ever. So if you want to learn how to make brownies, the best brownies, the easiest brownies; this is the ultimate brownies from scratch recipe ever. So sit back and learn how to make fondant baulois.
Ingredients:
250 mL (1 cup) butter
200g (7 oz) bittersweet chocolate
250 mL (1 cup) sugar
4 extra-large eggs
2 mL (½ tsp) instant coffee
2 mL (½ tsp) coarse salt
60 mL (¼ cup) all-purpose flour
Method:
Preheat the oven to 350°F.
Grease and flour an 8 springform pan.
Melt the butter and chocolate together in a double boiler or microwave.
Whisk the sugar, eggs, coffee, and salt until combined and super frothy.
Whisk in the flour.
Fold the chocolate mixture into the batter.
Scrape batter into the pan, and bake 30 to 40 minutes, until the top puffs and cracks.
Cool completely on a wire rack.
This cake is best served at fridge temperature.
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0:00 How to make fondant baulois French chocolate cake
0:50 Fondant Baulois? Or is it just a Brownie?
1:10 Should you use salted or unsalted butter in baking?
1:42 #Buttergate - Palm oil supplements affecting butter?
5:00 Let your brownie batter sit for hours before baking.
6:13 Taste testing Fondant Baulois, the best brownie ever.
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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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The Best Brownies You'll Ever Eat
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The Ultimate Texas Sheet Cake
My Ultimate Texas Sheet Cake recipe is everything a great cake should be: soft, moist, and incredibly chocolatey with fudgy frosting, alongside the wonderful crunch and flavor of toasted pecans. GET THE WRITTEN RECIPE:
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Texas sheet cake is a super simple cake recipe that can be mixed up in one bowl and baked in a sheet pan. All in all, it will probably take you about five minutes to make the batter and only about 20 to bake it. It's a thin chocolate cake topped with chocolate frosting and toasted pecans.
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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✅ Glen Makes The Most Watched Peanut Butter Texas Sheet Cake Recipe
Glen Makes The Most Watched Peanut Butter Texas Sheet Cake Recipe... and it is amazing!!! This is a super moist, rich peanut butter cake with a sweet peanut butter frosting! If you want to know how to make a peanut butter sheet cake - this is the recipe for you!
Check out @NoreensKitchen for the original.
Ingredients:
240g (250 mL / 1 cup) butter
250 mL (1 cup) water
65g (60 mL / ¼ cup) creamy peanut butter
280g (500 mL / 2 cups) all-purpose flour
2 mL (½ tsp) salt
5 mL (1 tsp) baking soda
2 eggs
5 mL (1 tsp) pure vanilla extract
125 mL (½ cup) buttermilk
400g (500 mL / 2 cups) sugar
Peanut Butter Icing:
120g (125 mL / ½ cup) butter
65g (60 mL / ¼ cup) creamy peanut butter
75 mL (1/3 cup) buttermilk
325g (625 mL / 2½ cups) icing sugar
5 mL (1 tsp) pure vanilla extract
Method:
Preheat oven to 180ºC (350ºF).
Combine butter, water and peanut butter in a saucepan over medium heat.
While the PB is heating mix together flour, salt and baking soda in a bowl; set aside.
Whisk to combine eggs, vanilla and buttermilk.
When the the PB mixture comes to a boil, remove from the heat and stir in sugar.
Add flour mixture and mix well.
Whisk in the buttermilk mixture.
Spread into a greased 10x15 jelly-roll pan.
Bake for 15 to 20 minutes, until it springs back when gently touched.
While the cake is baking, make the icing.
Combine butter, peanut butter and buttermilk in a saucepan over medium heat; bring to a boil.
Remove from heat; stir in powdered sugar and vanilla to a spreading consistency.
Pour and spread icing over warm cake.
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