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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.
24 ServingsPrep: 25 min. Bake: 25 min. + cooling

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

  • 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.