Frosted Chocolate Sheet Cake Recipe

5 2 1
Frosted Chocolate Sheet Cake Recipe
Frosted Chocolate Sheet Cake Recipe photo by Taste of Home
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Frosted Chocolate Sheet Cake Recipe

Read Reviews
5 2 1
Publisher Photo
Nothing is as wonderful as a homemade chocolate cake. It is fancy enough to serve to guests and will be sure to impress them.—Mary Lewis, Escondido, California
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 3 ounces bittersweet chocolate, melted
  • FROSTING:
  • 1/4 cup baking cocoa
  • 1/3 cup milk
  • 1/2 cup butter, cubed
  • 1 teaspoon vanilla extract
  • 3-1/2 cups confectioners' sugar

Directions

In a large bowl, cream butter and sugar. 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 buttermilk. Beat in chocolate until combined.
Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set. Yield: 16 servings.
Originally published as Favorite Chocolate Sheet Cake in The Taste of Home Cookbook 2008, p608

Nutritional Facts

1 piece: 478 calories, 21g fat (13g saturated fat), 99mg cholesterol, 383mg sodium, 71g carbohydrate (53g sugars, 1g fiber), 5g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 3 ounces bittersweet chocolate, melted
  • FROSTING:
  • 1/4 cup baking cocoa
  • 1/3 cup milk
  • 1/2 cup butter, cubed
  • 1 teaspoon vanilla extract
  • 3-1/2 cups confectioners' sugar
  1. In a large bowl, cream butter and sugar. 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 buttermilk. Beat in chocolate until combined.
  2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set. Yield: 16 servings.
Originally published as Favorite Chocolate Sheet Cake in The Taste of Home Cookbook 2008, p608

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Reviews forFrosted Chocolate Sheet Cake

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MY REVIEW
muttaeous User ID: 224411 179098
Reviewed May. 11, 2012

"I have made this cake several times and it is always a hit. I love being able to tell people that I made it from scratch."

MY REVIEW
peg_rae User ID: 4000957 107229
Reviewed Jun. 12, 2011

"Very good, I would make it again."

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