CHOCOLATE SHEET CAKE

judy sandifer

By
@jsandifer

I got this recipe from my Home Economic teacher Mrs. Daniels (I LUV her dearly) back in high school. As students we LOVED to make this cake because there was no creaming butter and sugar (LOL) it was so easy. The cinnamon and the chocolate combined takes the flavor to another level. ENJOY!


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Rating:

Serves:

12-15

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 c
granulated sugar
2 c
all purpose flour, sifted
1/2 tsp
salt
1/2 tsp
cinnamon
1 stick
butter
1 c
oil
1/2 c
cocoa
1 c
water
2
eggs
1 tsp
baking soda
1/2 c
buttermilk
1 1/2 tsp
vanilla extract

FROSTING

1 stick
butter
3 Tbsp
cocoa
6 Tbsp
whole milk
1 box
confectioners' sugar
1 c
pecans, well chopped & lightly toasted
1 1/2 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven 350 degrees. Grease and flour or use baking spray a 13x9 inch pan. Set aside.
2
Combine the sugar, salt, flour, and cinnamon in a large mixing bowl. Set aside.
3
In a medium saucepan bring the butter, oil, cocoa, and water to a boil stirring constantly. Add to the flour mixture and mix just enough to work the flour in a little.
4
Beat together eggs, soda, buttermilk, and vanilla. Add to the chocolate mixture, mix just enough to blend ingredients in.
5
Pour into the prepared pan. Bake 40 minutes(mine baked perfectly for 40 minutes) but do test for doneness.
6
FROSTING

About five minutes before cake is done make the frosting.
7
In a medium saucepan over low heat melt the butter, cocoa, and milk stirring constantly.
8
Bring the mixture to a boil stirring constantly then remove from heat.
9
Stir in powered sugar and vanilla extract. Beat until smooth and glossy. Slowly mix in nuts. Pour over hot cake and put lid (if you have one) over cake.
10
This cake is best eaten 1 or 2 days later. ENJOY!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy