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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
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    24 servings

Ingredients

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 large 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 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • 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.

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