Favorite Chocolate Sheet Cake Recipe

1
Favorite Chocolate Sheet Cake Recipe
Favorite Chocolate Sheet Cake Recipe photo by Taste of Home
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Favorite Chocolate Sheet Cake Recipe

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1
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My mother adapted this family pleaser from a recipe for vanilla cake that was in a church cookbook. The cake is so flavorful, it wouldn't need frosting-but I always feel you can never have enough chocolate!
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing

Ingredients

  • 1 cup butter or margarine, 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 squares (1 ounce each) bittersweet chocolate, melted
  • FROSTING:
  • 1/4 cup baking cocoa
  • 1/3 cup milk
  • 1/2 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 3-1/2 cups confectioners' sugar

Directions

In a mixing 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 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a 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: 24 servings.
Originally published as Favorite Chocolate Sheet Cake in Country Woman January/February 2002, p31

Nutritional Facts

1 piece: 638 calories, 28g fat (17g saturated fat), 132mg cholesterol, 511mg sodium, 94g carbohydrate (70g sugars, 1g fiber), 6g protein.

  • 1 cup butter or margarine, 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 squares (1 ounce each) bittersweet chocolate, melted
  • FROSTING:
  • 1/4 cup baking cocoa
  • 1/3 cup milk
  • 1/2 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 3-1/2 cups confectioners' sugar
  1. In a mixing 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 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  2. For frosting, in a 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: 24 servings.
Originally published as Favorite Chocolate Sheet Cake in Country Woman January/February 2002, p31

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MY REVIEW
Sascha18 User ID: 4667359 42172
Reviewed Nov. 21, 2010

"This recipe didn't work out to well for me. There was way too much mix to fit into one 15 x 10 x 1 pan. Let's just say this turned into a huge mess! If you attempt to make this and also find out that there seems to be too much mix, I would reccomend using a regular 13 x 9. I'm interested to see how it turns out for other people!"

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