Red Vines Dark Cocoa Sheet Cake

Red Vines Dark Cocoa Sheet Cake

Red Vines Dark Cocoa Sheet Cake

With Red Vines® Candy

red vines dark cocoa sheet cake recipe

Ingredients

CAKE:

  • 1 cup (200 grams) sugar
  • 2 eggs
  • ½ teaspoon table salt
  • 1 cup (240 grams) buttermilk
  • ¼ cup (60 grams) oil
  • ¼ cup (55 grams) melted butter
  • ¾ cup (68 grams) black cocoa powder
  • 1 cup (128 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup (60 grams) water

    FROSTING:

    • 1 cup + 2 tablespoons (180 grams) powdered sugar

    • 8 tablespoons (113 grams) butter

    • 1 tablespoon (15 grams) heavy cream

    • 1/8 teaspoon table salt

    • 3 ounces of chocolate chips

    • ½ teaspoon black food coloring (optional)

    • *Optional! Feel free to use a premade chocolate frosting instead.

    DECORATING:

    01. Mix Cocoa Sheet Cake Ingredients

    Preheat oven to 350°F. Line a 9×9 square pan with parchment paper.

    Whisk together the eggs, sugar, and salt until foamy. Add the buttermilk, oil, and melted butter and whisk to combine.

    Add the cocoa powder and whisk to combine. Add the flour, baking powder, baking soda and whisk until smooth.

    Whisk in the water.

    black cocoa cake ingredients

    02. Bake Cake and Let Cool

    Pour the batter into the pan and bake for 35-40 minutes, until the cake springs back when you gently press the top.

    Remove the cake from the oven and let cool in the pan for at least an hour.

    While the cake cools, make the frosting.

    mixed black cocoa cake ingredients

    03. Make Chocolate Frosting

    In the bowl of stand mixer, combine the butter and salt.  Beat the butter for 3 minutes, until very creamy.

    While you beat the butter, melt the chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each microwave cycle. Repeat 2-3 times until the chocolate is melted and smooth.

    Add ½ of the powdered sugar to the butter mixture and mix on low speed until combined.

    Add the remaining powdered sugar. Mix on low speed until combined. Add the melted chocolate and mix on low speed until combined.

    Add the cream and black food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very fluffy—about 5 minutes.

    black cocoa sheet cake with frosting

    04. Frost Dark Cocoa Sheet Cake

    Use the parchment paper in your cake pan like a sling to remove the cake from the pan. Place the cake on a plate or serving tray.

    Use a spatula or spoon to dollop a large amount of frosting onto the cake.

    Use an offset spatula, the back of a spoon, or a butter knife to spread the frosting into a layer on the top of the cake. Don’t worry if it’s not perfectly smooth—you’ll be covering it with candy anyway!

    frosting a chocolate sheet cake

    05. Decorate with Red Vines Licorice Candy

    Cut the Red Vines Licorice Twists into small pieces, ranging from ½ inch to 1 ½ inches long. A variety of sizes is fine! 

    Place pieces of Red Vines on the cake, making a pattern if desired.

    Continue until the entire cake is covered with Red Vines.

    decorating a cocoa sheet cake

    06. Store Finished Sheet Cake

    The cake will keep at room temperature, well covered, for up to 4 hours. You can also store it in the refrigerator, well covered, for up to 3 days.

    licorice on cocoa sheet cake

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    Sour Punch Grape Halloween Mocktail

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    With Sour Punch® Candy

    sour punch grape halloween mocktail

    Ingredients

    Serves 4

     

    • 2 ounces of chocolate, white chocolate or colored candy melts

    • 4 Scare Size Bags of Sour Punch Bats & Pumpkins

    • ½ cup sprinkles or sparkling sugar

    • ¼ cup lime juice

    • 3 cans of grape soda

    • Ice cubes

    01. Dip Glass Rim in Chocolate

    Choose 4 small glasses. Open up the bags of Sour Punch Bats & Pumpkins and set the candy in an easy-to-reach place. Pour the sprinkles into a shallow dish slightly larger than the mouth of your glasses.

    Place the chocolate in a small heatproof container. Microwave it for 30 seconds, and then stir it. Repeat this 2-3 times, until the chocolate is melted and smooth.

    Transfer the melted chocolate to a shallow dish slightly larger than the mouth of your glasses.

    Dip the rim of one glass in the chocolate so that the entire lip of the glass is coated in chocolate.

    dipping glass rim in melted chocolate

    02. Dip Chocolate-Rimmed Glass in Sprinkles

    Immediately dip the chocolate-rimmed glass into the dish of sprinkles or sparkling sugar.

    Place Sour Punch Halloween Bats & Pumpkins around the rim of the glass, sticking to the chocolate. You may need to nudge some of the sprinkles aside to apply candy to the chocolate.

    making a chocolate sprinkled glass rim

    03. Let Chocolate Harden

    Set the glasses aside so that the chocolate hardens.

    glass rim with chocolate and sprinkles

    04. Combine and Pour Mocktail Over Ice

    In a pitcher, combine the grape soda and lime juice.

    Fill each candy-rimmed glass halfway with ice cubes. Pour mocktail mix over the ice. Serve immediately!

    pouring halloween cocktail

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    Red Vines “No-jito” Flight

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    With Red Vines® Candy

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    Ingredients

    Prep Time: 5 Mins  |  Total Time: 10 Mins  |  Servings: 1 of each

     

    RASPBERRY LEMONADE:

    • 6-8 raspberries
    • 3-4 lemon slices

    • 5 sprigs mint

    • ¼ cup lemon juice

    • ¼ cup simple syrup

    • ¼ cup sparkling beverage

    • 1 Red Vines straw

    • Ice, as needed

       

    STRAWBERRY LIME:

    • 3 strawberries, sliced 

    • 3-4 lime slices

    • ¼ cup lime juice

    • 4 sprigs mint

    • ¼ cup simple syrup

    • ¼ cup sparkling beverage

    • 1 Red Vines straw

    • Ice, as needed

    PEACH:

    • 1 peach, sliced 

    • 3-4 lemon slices

    • ½ cup peach nectar

    • 5 sprigs mint

    • ¼ cup sparkling beverage

    • 1 Red Vines straw

    • Ice, as needed

    01. Cut Red Vines to Create Straw

    Use a pair of scissors to cut the top and bottom of the Red Vines Original Red Licorice Twists to create a straw and set aside.
    red vines and nojito ingredients

    02. Add Ingredients to Mason Jars

    Add the first 4 ingredients to a glass or mason jar and muddle together.

    nojito ingredients in mason jars

    03. Add and Stir Sparkling Beverage, Simple Syrup and Ice

    Add the sparkling beverage, simple syrup (if applicable), and ice, then stir.

    stirring sparkling nojito drink

    03. Add Red Vines Straw

    Add your Red Vines straw and enjoy!

    red vines nojito flight with licorice straw

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    Ingredients

    Serves 3

     

    • 1 pound concord or thomcord grapes

    • ½ cup sugar

    • ½ cup water

    01. Combine Grapes, Sugar and Water

    Combine the grapes, sugar and water in a large skillet.

    Bring to a simmer over medium-low heat and cook for 20 to 25 minutes, until the grapes have softened and broken down. Use a large spoon to smash the grapes against the side of the skillet. Remove from heat.

    melting grapes with skillet on stovetop

    02. Collect Juice Concentrate

    Place a fine mesh strainer over a bowl. Pour the grapes through the strainer to collect the grape juice concentrate. Press down with a spoon to extract as much liquid as possible from the grapes. Discard the grapes and set the concentrate aside to cool. You should be left with about 6 ounces total.

    extract liquid from grapes

    03. Pour Grape Juice and Insert Red Vines Grape Twist

    Fill a glass with ice. Pour 2 ounces of grape juice concentrate into the glass and top off with sparkling water or club soda. Insert a Red Vines Grape Twist into the glass, stir, and enjoy.

    Store leftover grape juice concentrate in the fridge.

    filling glasses with grape Juice

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    Serves 4

     

    • ¼ cup fresh mint leaves 

    • 1 lemon, sliced 

    • 4 cups sparkling water 

    01. Melt Sour Punch Strawberry Straws

     

    Combine the Sour Punch Strawberry Straws and a splash of water in a saucepan and bring to a simmer over low heat.

    Stir continuously to prevent the candy from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.

    Turn off the heat and scoop the melted Sour Punch into a bowl. 

    melted sour punch candy

    02. Dissolve Sugar in Water over Low Heat

     

    Combine the sugar and the remaining ½ cup of water in a saucepan and simmer over low heat until dissolved, about a minute. Set aside.

    sour punch blue lemonade iceberg float

    03. Blend and Strain

     

    Add the sugar water, lemon juice, and melted Sour Punch Strawberry Straws to a blender and blend until completely smooth.

    Place a fine mesh strainer over a bowl and pour the mixture through to catch any little chunks. 

    sour punch blue lemonade iceberg float

    04. Add Mint Leaves and Sparkling Water

     

    Add the mint leaves to a pitcher followed by the lemon slices (reserve a few slices for garnishing the glasses).

    Pour the blended Sour Punch mixture into the pitcher followed by the sparkling water and stir to combine. 

    sparkling watermelon lemonade

    05. Fill Glasses and Garnish with Lemon and Mint

     

    Fill four glasses with ice. Pour the sparkling strawberry mint lemonade into each glass and garnish with lemon slices and fresh mint.

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