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Chocolate Sheet Cake Recipe

Chocolate Sheet Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD:16-20 servings


  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1 cup water
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • ICING:
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1/3 cup milk
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


  • 1. In a 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.
  • 2. In a small 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 toothpick inserted near the center comes out clean.
  • 3. Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack. Yield: 16-20 servings.

Nutritional Facts

1 serving (1 piece) equals 307 calories, 14 g fat (6 g saturated fat), 47 mg cholesterol, 230 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Chocolate Sheet Cake

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Reviewed May. 20, 2015

"Nice moist cake. I used 1/3 whole wheat flour, used only about one and a half cups of sugar (partly brown), and added about a teaspoon of instant coffee granules and more cocoa powder to enhance the chocolate flavour. I could not tell there was whole wheat flour in it. It was still sweet enough, and the flavour was very good.

I did not make the icing, but sprinkled on some mini M&M's. That didn't work out, they sank down into the cake. Live & learn, right?
Great recipe, in terms of tast, texture, and nutrition (especially with WW flour and reduced amount of sugar). This recipe is a keeper.
rsa744, nutrition info is typically calculated on the first number listed when a range so offered. Ie., for this recipe the nutritional values should be based on 16 servings."

Reviewed Jan. 26, 2015

"Great cake, moist and delicious ! everyone loved it , I followed the directions to the letter,will be making it again for my daughters birthday!"

Reviewed Jan. 18, 2015

"Really great cake, I made whipped cream icing instead of the one directed. My question is the cake says serves 16-20, but the natritional facts dont say how many servings that is calculated on."

Reviewed Nov. 22, 2014

"It was to die for!!! Chocolate lover's dream cake!!! It was a big hit!!"

Reviewed May. 4, 2012

"I make this often. It's very moist and always a hit!!"

Reviewed Mar. 6, 2012

"Perfect recipe. My family thinks they are brownies--I think they are better than brownies. Simply scrumptious!"

Reviewed Feb. 7, 2012

"This is the best, the richest, the fastest, the simplest chocolate sheet cake ever!! It's the same recipe I used for 30 years in Texas known as the Texas Chocolate Sheet Cake. I lost the recipe but now have found it here!

I dare you to give it anything but 5 stars!"

Reviewed Jan. 3, 2012

"Simple to make and oh, so delicious!!! Has become my favorite chocolate cake recipe."

Reviewed Mar. 29, 2011

"This was an awesome chocolate cake! my pan wasnt high enough and the frosting was very runny so when i poured it on, the frosting started to run over the sides, i found that by poking holes in the cake the frosting soaked down in it, it was very good! my family loved it. will definately be making again! and often :)"

Reviewed Mar. 24, 2011

"I thought the cake was very good, took a shortcut and used can frosting since I was short on time. Frosted the cake while it was warm, not hot and the frosting melted a little. It was very good. The kids gave it a thumbs up!"

Reviewed Oct. 7, 2010

"I have made this cake for many years and it has always been one of our favorites. The only difference is that I add 1 teaspoon of cinnamon to the cake. My sons always liked to get a corner because of all the gooey frosting. Great recipe."

Reviewed Dec. 9, 2009

"Wow, what a great tasting cake!! I didn't expect it to come out this good.. I think it really depends on the type or cocoa you use too. SOO good.. I will deffinately make this recipe again!"

Reviewed Oct. 10, 2009

"It was OK, but not what I was expecting. The texture of the cake and teh icing was quite different."

Reviewed Oct. 2, 2008

"Just like my Mom's! Delicious. My siblings and I used to fight over who would get to lick the icing pan because it tastes soooo good!"

Reviewed Jun. 29, 2008

"This is really good! Not a fluffy type cake, but rich and satisfying. The icing is delicious, a nice change from other icings. Putting the cooked icing on the cake while it's warm makes everything moist and gooey. I also used pure dark cocoa, so that makes a huge difference from that pale Fry's stuff. The cake and icing was sooo rich and chocolatey with good quality cocoa."

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