Chocolate Sheet Cake
Chocolate Sheet Cake is a quick and always-popular dessert with a frosting that turns to fudge. Terrific for a summer picnic.
Ingredients
Cake:
1 cup (2 sticks) butter or margarine
1/4 cup unsweetened cocoa powder
1 cup water
2 cups all-purpose white flour
2 cups white sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup sour cream, buttermilk, or yogurt
Frosting:
1/2 cup (1 stick) butter or margarine
1/2 cup unsweetened cocoa powder
5 to 6 tablespoons milk
1 box (1 pound) confectioners' sugar (4-1/2 cups)
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F. Grease an 11-inch by 17-inch baking pan.
In a large saucepan, combine the 1 cup butter, ¼ cup cocoa, and water. Bring to a boil, then cool to room temperature. Add the remaining cake ingredients and beat until smooth. Pour into the prepared pan. Bake for about 22 minutes or until a tester inserted near the center comes out clean.
Meanwhile, make the frosting by combining all the ingredients in a saucepan. Bring to a boil. Pour the warm frosting on the warm cake. Let cool before serving.
Yield:
about 40 servings
Category
Course
Credit:
Ruth Southwick Willington Baptist Church, Willington, Connec
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Reader Comments
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Cake
I made this cake tonight and used the sour cream in the cake. The cake wasn’t as chocolatey as I would like...guess I was hoping more of a Cracker Barrel coco cola taste. Still very good, though, and very moist.
Cake
We made this cake today. It has a good flavor. I did. Ot hav an 11x17 pan, so I used my 11x15 pan. The cake came out thinner than I expected using a slightly smaller pan. Next time I would use even smaller. This Looked more like a brownie with frosting than a cake. But definitely had the cake flavor. I think maybe it needed a little bit of baking powder or perhaps larger eggs to have made it raise more. All in all, a great flavor and very moist. Will work with it and try again.
I halved this recipe, as I
I halved this recipe, as I didn't want such a large cake -- but I went ahead and used the entire amount of cocoa powder for the cake in the original recipe. I didn't make the frosting, however, but used a regular icing instead. It came out well and was sufficiently "chocolatey" to please everyone in my household, including my one housemate who's picky about chocolate things.