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Chocolate Sheet Cake

Group 1
1 cup water
1/4 cup oil
1 stick margarine
4 tablespoons (heaping) cocoa

Group 2
2 cups flour
2 cups sugar
6-7 teaspoons cinnamon
1 teaspoon salt

Group 3
2 eggs
1 tablespoon vanilla
1/2 teaspoon baking soda
1/2 cup buttermilk

Frosting
5-6 tablespoons milk
1 stick margarine
4 tablespoons cocoa
(I also added 1 1-ounce square of baking chocolate)
1 box (1 pound) powdered sugar
1 tablespoon vanilla
1 cup chopped pecans (optional)


Heat Group 1 in a small saucepan over medium heat just until hot and butter is melted. Remove from heat.

Combine Group 2 in mixing bowl. Add Group 1 and mix just enough to incorporate all ingredients.

Combine Group 3 ingredients and whisk together. Add Group 3 and beat moderately. Pour into greased & floured jelly roll or sheet cake pan.

Bake at 370 - 20 minutes for jelly roll pan or 30 minutes for sheet cake pan.

While the cake is baking make the Frosting using these instructions:

Heat milk, margarine, cocoa (& baking square if you use it) until hot and everything is melted. Remove from heat and add vanilla & powdered sugar. Whisk or beat until smooth. Add nuts if desired.

Pour and spread over cake (still in the pan) while both are hot.

2 comments:

Susieqtpie said...

Funny that you posted just posted this. I was doing the same type of dessert.

http://cafescrapper-scrapsoflife.blogspot.com/2009/02/coffee-and-chocolate-brownies-pastor.html#links

Lisa @ Stop and Smell the Chocolates said...

Yum!!! The first time I ever did a cake like this, I was so thrown off by pouring hot frosting on - but oh so good!! I have a recipe for a Mexican chocolate sheet cake - bet you would make it much better than me!

Mmmmm...chocolate. Thanks for linking this up!