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Recipe for Chocolate Sheet Cake | Almanac.com

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Chocolate Sheet Cake

Yield
about 40 servings
Category
Cakes and Frostings
Course
Desserts
Credit
Ruth Southwick Willington Baptist Church, Willington, Connec
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Chocolate Sheet Cake
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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, 1/4 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.

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Comments

Kathy (not verified)

2 years 5 months ago

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.

Linda (not verified)

2 years 8 months ago

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.

Elizabeth Vongvisith (not verified)

11 years 2 months ago

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.