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Double Chocolate Sheet Cake

 Double Chocolate Sheet Cake
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
24 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 3 teaspoons McCormick® Pure 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
  • 1 cup sugar
  • 1/2 cup 2% milk
  • 1/2 cup butter, cubed
  • 2 tablespoons baking cocoa


  • 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.
  • 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.
  • For frosting, in a small saucepan, combine the sugar, milk, butter

2 of 2

Double Chocolate Sheet Cake (continued)

Directions (continued)

  • 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.