Old Fashioned Chocolate Sheet Cake
The recipe Old Fashioned Chocolate Sheet Cake can be made in approximately 45 minutes. This hor d'oeuvre has 260 calories, 2g of protein, and 9g of fat per serving. For 24 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. A couple people made this recipe, and 38 would say it hit the spot. It is brought to you by Lemon Sugar. If you have vanillan extract, eggs, cocoa powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is improvable. If you like this recipe, take a look at these similar recipes: Old Fashioned Chocolate Sheet Cake, Mom’s Retro Chocolate Sheet Cake (aka Texas Sheet Cake), and Old-fashioned Chocolate Cake.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking soda
1/2 cup buttermilk (no buttermilk? Fill measuring cup almost to the 1/2 cup line, the fill the rest of the way with vinegar to make "sweet milk" - it works like a charm!)
4 Tablespoons cocoa powder
2 eggs
2 cups all-purpose flour
1/4 cup plus 2 Tablespoons milk
1 pound powdered/confectioners sugar
1/4 teaspoon salt
1/2 cup shortening
2 cups sugar
1 stick (1/2 cup) unsalted butter
2 teaspoons vanilla extract
1 cup water
Equipment:
oven
frying pan
sauce pan
whisk
bowl
offset spatula
stove
Cooking instruction summary:
Preheat oven to 400 degrees (F).Grease a half sheet pan (approx 18x13) and set aside.In a medium, heavy-bottomed saucepan over medium heat, melt butter and shortening together.Once mostly melted, add water and cocoa powder. Use a wire whisk to stir until smooth. Remove from heat.In a large bowl, combine flour and sugar.Pour warm chocolate mixture over the flour mixture, and beat on low speed until just combined.Add buttermilk, eggs, vanilla and baking soda, and beat until completely combined and smooth.Pour into greased sheet pan, and bake for 18-20 minutes.While the cake is baking, using the same heavy-bottomed pan as before, melt butter over medium heat.Add cocoa powder and milk, and whisk until smooth.Add powdered sugar (sifted, if possible) and whisk vigorously until all of the lumps are gone and icing is completely smooth. Allow to sit on stovetop until cake is done baking.When cake comes out of the oven, whisk icing again to smooth it out, and then pour over the warm cake.Use an offset spatula to spread the icing evenly.Cake is best after it sits for 4-6 hours, and is delicious the 2nd day. Store in an airtight container.Enjoy!
Step by step:
1. Preheat oven to 400 degrees (F).Grease a half sheet pan (approx 18x1
2. and set aside.In a medium, heavy-bottomed saucepan over medium heat, melt butter and shortening together.Once mostly melted, add water and cocoa powder. Use a wire whisk to stir until smooth.
3. Remove from heat.In a large bowl, combine flour and sugar.
4. Pour warm chocolate mixture over the flour mixture, and beat on low speed until just combined.
5. Add buttermilk, eggs, vanilla and baking soda, and beat until completely combined and smooth.
6. Pour into greased sheet pan, and bake for 18-20 minutes.While the cake is baking, using the same heavy-bottomed pan as before, melt butter over medium heat.
7. Add cocoa powder and milk, and whisk until smooth.
8. Add powdered sugar (sifted, if possible) and whisk vigorously until all of the lumps are gone and icing is completely smooth. Allow to sit on stovetop until cake is done baking.When cake comes out of the oven, whisk icing again to smooth it out, and then pour over the warm cake.Use an offset spatula to spread the icing evenly.Cake is best after it sits for 4-6 hours, and is delicious the 2nd day. Store in an airtight container.Enjoy!
Nutrition Information:
covered percent of daily need
