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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

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.


Susie Buetow said...

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

Unknown 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!