Summer picnics. Special birthdays. Sweet tooth satisfier.
Yes, I’m talking about my great aunt Lorraine’s Chocolate Sheet Cake. Absolutely nothing compares to the melt-in-your-mouth goodness of this cake baked in a giant, flat pan. We have made it time and time and time again, and it never grows old. It brings a reminder of summertime to those chilly winter afternoons, and it is so easy to whip up, that it makes for a great picnic dessert, church coffee hour treat, or even a birthday cake emergency replacement (don’t ask me how I know this).
As promised in my earlier posts, here is the time-tested, hubby-approved, kid-requested recipe for my family’s beloved chocolate sheet cake.
Sarlabeth’s Warning: This recipe comes with a cautionary statement. Do not make this cake without friends or family to help you consume it. It is highly addictive, and the likelihood of you eating half a pan by yourself relates directly to the amount of hot coffee and vanilla ice cream available to accompany it.
Aunt Lorraine’s Chocolate Sheet Cake
1 cup water
1 stick (1/2 cup) butter
1 stick (1/2 cup) margarine
4 Tablespoons unsweetened cocoa powder
2 c sugar
2 c flour
1/2 cup of buttermilk (I have subbed everything from whipping cream to plain yogurt and still get great results!)
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla
1 box (16 oz) powdered sugar, sifted*
6 Tablespoons milk
3 Tablespoons unsweetened cocoa powder
optional: 1/2 cup chopped walnuts or black walnuts
Bring butter, margarine, cocoa and water to a boil in a saucepan over medium heat. In a medium mixing bowl, mix flour and sugar well. Add hot mixture to the bowl. Add rest of ingredients, mix until smooth. Pour into an ungreased 10×13 or 11×17 pan. Cook 20 minutes at 400. Watch carefully so the edges don’t burn – it cooks quickly!
While cake is in the oven, sift powdered sugar. Bring 3 Tablespoons cocoa, 1 stick (1/2 cup) butter and 6 Tablespoons milk to a boil. Add powdered sugar and 1 teaspoon vanilla. You can also add 1/2 cup of chopped walnuts or black walnuts (optional). Pour over hot cake, smoothing out any little lumps of sugar. The more pools of frosting, the better. Trust me.
Let cool. Serve with plenty of black coffee, vanilla ice cream, and a kiss!
- Flourless Chocolate Cake with Coconut Oil (deuxchicago.wordpress.com)
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This post was featured on The Ole’ Saturday Homesteading Trading Post Ed. No. 40: