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Here’s a great dessert for a big family or to bring to the potluck or church supper. The tender, moist cake and chocolaty frosting is every sweet tooth’s dream come true.
Nutritional Facts 1 piece equals 227 calories, 10 g fat (6 g saturated fat), 38 mg cholesterol, 164 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Chocolate Sheet Cake in Country Extra March 2010, p49
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Reviewed on May. 23, 2011 by sunshnlvr
This cake was sooo good! Exactly what I was looking for and easy to make. As one previous review stated, the batter was pretty runny, which worried me a bit, and it took about 10 mins longer to bake than the recipe states, but it set up just fine and was delicious. I substitued baking cocoa for the baking chocolate but worked out fine. I also skipped the frosting and just dusted some powdered sugar on the top. This is my new go-to cake recipe!
Reviewed on Mar. 24, 2011 by neosage
I followed the recipe to the letter but the batter was very runny. The batter remained runny after 55 minutes of bake time. Perhaps this should be mentioned in the baking instructions.
Reviewed on Mar. 23, 2011 by fishking
made the cake --it was great but was afraid to make frosting -- is that 1 cup granular sugar??
Reviewed on Mar. 21, 2011 by Travlnman02
I followed the recipe with the exception tat I substituted Splenda for Baking, for the sugars. Recipe turned out well but next time will reduce the amount of Splenda, it was too sweet using given amounts. I also added sliced roasted almonds to topping of cake and served it with sliced strawberries and fresh coffee. Very good.
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