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Double Chocolate Sheet Cake Recipe

Double Chocolate Sheet Cake Recipe

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 YIELD: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

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.

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.