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Devil's Food Sheet Cake Recipe

Devil's Food Sheet Cake Recipe photo by Taste of Home

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I like this cake because it's so moist and rich. It's great for large gatherings because it's so easy to make.

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Devil's Food Sheet Cake Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 16-20 Servings

20 30 50

Ingredients

1-1/2 cups water
2 cups sugar
3/4 cup butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 266 calories, 10 g fat (6 g saturated fat), 46 mg cholesterol, 285 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Devil's Food Sheet Cake in Country Extra November 1996, p51

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Devil's Food Sheet Cake

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(1-1) of 1 reviews

Reviewed on Nov. 18, 2008 by Aquarelle

I baked this cake last night and brought it into work today in honor of a co-worker's 60th birthday. While I didn't use the frosting recipe here, instead frosting the cake with sweetened whipped cream that was stabilized with a little gelatin, I'm still giving this recipe a five-star rating. All of my co-workers loved it! My ten-year-old was not at all happy when I wouldn't let her have a piece of the cake last night (as a consolation prize I let her lick the spoon and the beaters), so now I have to make it again for her this weekend. This looks like a recipe that would easily be halved.