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Double Chocolate Sheet Cake Recipe
Double Chocolate Sheet Cake Recipe photo by Taste of Home

Double Chocolate Sheet Cake Recipe

Publisher Photo
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. —Barbara Walsh, Murdock, Nebraska
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup 2% milk
  • 2 ounces unsweetened chocolate, melted and cooled
  • FROSTING:
  • 1 cup sugar
  • 1/2 cup 2% milk
  • 1/2 cup butter, cubed
  • 2 tablespoons baking cocoa

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.

Directions

  1. In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake. Yield: 24 servings.
Originally published as Chocolate Sheet Cake in Country Extra March 2010, p49

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.

Reviews for Double Chocolate Sheet Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 28, 2014

"Is the 1/2 cup of milk suppose to be in the batter recipe along with the water? Maybe that's why it's so runny?"

MY REVIEW
Reviewed May. 23, 2011

"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!"

MY REVIEW
Reviewed Mar. 24, 2011

"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."

MY REVIEW
Reviewed Mar. 23, 2011

"made the cake --it was great but was afraid to make frosting -- is that 1 cup granular sugar??"

MY REVIEW
Reviewed Mar. 21, 2011

"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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