Chocolate Sheet Cake
Country Woman
- try a FREE ISSUE today!
Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds!
-Dianne Medwid, Dauphin, Manitoba
SERVINGS: 16-20
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min. + cooling
Ingredients:
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or margarine
- 1/4 cup baking cocoa
- 1 cup water
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- ICING:
- 1/2 cup butter or margarine
- 1/4 cup baking cocoa
- 1/3 cup milk
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Directions:
In a mixing bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. In a small mixing bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 20-22 minutes or until a wooden pick inserted near the center comes out clean.
Meanwhile, in a saucepan, bring butter, cocoa and milk to a boil, stirring constantly. Remove from the hat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack. Yield: 16-20 servings.