Best Ever Chocolate Sheet Cake

Chocolate Sheet Cake2 002This fudgy, chocolaty, moist cake keeps well, serves more people than you might ever want to invite over, and, best of all, always turns out well. My youngest daughter made it all the time when we lived in Virginia and she attended Albemarle High School. Once she made this cake to surprise her best friend and left it in the locker room. Other kids sliced it up and ate it all. Her friend never saw a crumb of it. My daughter made it again and the same thing happened. She tried one more time and the cake disappeared, but the friend has yet to see or taste her “surprise” chocolate cake. That is the power of this amazing, irresistable cake.

Ingredients:

2 cups all purpose flour ( I only like Gold Medal)

2 cups white sugar

1 cup butter (2 sticks)

4 heaping tbsp cocoa

1/2 cup buttermilk (low fat OK or 1 cup milk & 1 tbsp vinegar)

1/4 tsp salt

2 large eggs

1 tsp pure vanilla (Use fake vanilla & a large snake comes out and bites you )

1 tsp baking soda

Icing:

1/2 cup butter

4 heaping tbsp cocoa

1 tsp pure vanilla

1 lb confectioners sugar (3 and 3/4 cups)

6 tbsp milk

Directions:

Chocolate Sheet Cake 023Pre-heat the oven to 350º. Grease and flour a 10″ x 15 ” pyrex baking dish.

 

 

 

Chocolate Sheet Cake 014In a large bowl place two cups of flour, 2 cups of white sugar and 1/4 tsp salt. Whisk together and set aside.

 

 

Chocolate Sheet Cake 027In another bowl, place 2 eggs, 1 tsp baking soda, 1/2 cup of buttermilk, 1 tsp pure vanilla and whisk together until all is incorporated and mixed together. Set aside.

 

 

Chocolate Sheet Cake 029Chocolate Sheet Cake 035In a 2 qt enamel or non-reactive saucepan, melt the 2 sticks of butter. Add the 4 tbsp of cocoa and stir together with a wooden spoon until the mixture is smooth. Turn off the heat.

 

 

Bring one cup of water to a boil or heat it in the microwave for two minutes until very hot. Chocolate Sheet Cake 038Pour the water into the chocolate mixture and stir until the mixture is combined.

 



Chocolate Sheet Cake 042

 

Pour the chocolate mixture into the flour mixture and stir it all together until the mixture is smooth and well mixed.

 

 

Chocolate Sheet Cake 047

 

Then stir in the egg mixture. Stir all together until smooth.

 

 

 

Chocolate Sheet Cake 053

 

Pour the batter into the greased and floured pyrex dish or pan and place in a preheated 350º oven. Bake the cake for exactly 20 minutes.

 

 

Meantime, make the icing which you will pour over the cake a few minutes after it comes out of the oven.

Chocolate Sheet Cake 056Chocolate Sheet Cake 062In the same saucepan, melt 1/2 stick butter. Add the cocoa and stir together over low heat until the cocoa melts into the butter. Add the 6 tbsp of milk.

Chocolate Sheet Cake 066Slowly stir in the 3 and 3/4 cups of powdered sugar or 1 lb of powdered sugar which I think equals 3 and 3/4 cups, but I am too lazy to look it up.

 

 

Chocolate Sheet Cake 070Stir the sugar into the chocolate mixture and keep heat on very low while you whisk the icing until there are hardly any more lumps of powdered sugar and it looks smooth and shiny.

 

 

Chocolate Sheet Cake 086When the cake comes out of the oven, place it on a rack to cool a few minutes. Then pour the icing right over the cake. You can spread it to all corners using a wooden spoon or a spatula, but you have to work fast.

 


Chocolate Sheet Cake 096Let the cake rest until the icing hardens and the cake has cooled.
Then cover with foil until ready to serve. You can leave it at room temperature for several days and it keeps beautifully – that is if everyone doesn’t sneak in and steal slices until it is all gone.

 

 

 

 

 

 

Best Ever Chocolate Sheet Cake

Best Ever Chocolate Sheet Cake

Ingredients

  • Ingredients:
  • 2 cups all purpose flour ( I only like Gold Medal)
  • 2 cups white sugar
  • 1 cup butter (2 sticks)
  • 4 heaping tbsp cocoa
  • 1/2 cup buttermilk (low fat OK or 1 cup milk & 1 tbsp vinegar)
  • 1/4 tsp salt
  • 2 large eggs
  • 1 tsp pure vanilla (Use fake vanilla & a large snake comes out and bites you )
  • 1 tsp baking soda
  • Icing:
  • 1/2 cup butter
  • 4 heaping tbsp cocoa
  • 1 tsp pure vanilla
  • 2 cups confectioners sugar (1 lb)
  • 6 tbsp milk

Instructions

  1. Directions:
  2. Pre-heat the oven to 350º. Grease and flour a 10 x 15 pyrex baking dish.
  3. In a large bowl place two cups of flour, 2 cups of white sugar and 1/4 tsp salt. Whisk together and set aside.
  4. In another bowl, place 2 eggs, 1 tsp baking sode, 1/2 cup of buttermilk, 1 tsp pure vanilla and whisk together until all is incorporated and mixed together. Set aside.
  5. In a 2 qt enamel or non-reactive saucepan, melt the 2 sticks of butter. Add the 4 tbsp of cocoa and stir together with a wooden spoon until the mixture is smooth. Turn off the heat.
  6. Bring one cup of water to a boil or heat it in the microwave for two minutes until very hot. Pour the water into the chocolate mixture and stir until the mixture is combined.
  7. Pour the chocolate mixture into the flour mixture and stir it all together until the mixture is smooth and well mixed.Then stir in the egg mixture. Stir all together until smooth.
  8. Pour the batter into the greased and floured pyrex dish or pan and place in a preheated 350º oven. Bake the cake for exactly 20 minutes.
  9. Meantime, make the icing which you will pour over the cake a few minutes after it comes out of the oven.
  10. In the same saucepan, melt 1/2 stick butter. Add the cocoa and stir together over low heat until the cocoa melts into the butter. Add the 6 tbsp of milk.Slowly stir in the 2 cups of powdered sugar or 1 lb of powdered sugar which I think equals two cups, but I am too lazy to look it up.
  11. Stir the sugar into the chocolate mixture and keep heat on very low while you whisk the icing until there are hardly any more lumps of powdered sugar and it looks smooth and shiny.
  12. When the cake comes out of the oven, place it on a rack to cool a few minutes. Then pour the icing right over the cake. You can spread it to all corners using a wooden spoon or a spatula, but you have to work fast.
  13. Let the cake rest until the icing hardens and the cake has cooled. Then cover with foil until ready to serve. You can leave it at room temperature for several days and it keeps beautifully - that is if everyone doesn't sneak in and steal slices until it is all gone.
http://www.theinfinitekitchen.com/best-ever-chocolate-sheet-cake/

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2 Comments

  1. Veronica @ seefoodplay

    I’ve been googling for a while to find another chocolate cake recipe to add to my repertoire and this one looks fantastic — I can’t wait to try it!!

     
    • I just saw this and it’s almost a month later. So sorry. Hope your chocolate cake turned out well and thanks for visiting my blog.