Chocolate Sheet Cake

Chocolate Sheet Cake

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Make Chocolate Sheet Cake for your next family gathering. Moist cake with a touch of cinnamon spice. Fudgy icing that melts in your mouth. And pecans. Click to Tweet

Chocolate Sheet Cake is a dessert my husband’s grandma used to bring to family gatherings. Everyone always loved it. I hope you will too.

Serving Chocolate Sheet Cake

What was not to love? Moist cake that had a touch of cinnamon spice stirred in. Rich dark chocolate topped with a creamy chocolate icing that would melt in your mouth. And pecans. Probably picked from Grandma’s nearest pecan tree. Grandma Vogts’ love all bound up into a simple cake topped with tinfoil. That sounds pretty perfect to me.

 

Ingredients for Chocolate Sheet Cake

  • shortening
  • butter
  • baking cocoa
  • water
  • all-purpose flour
  • sugar
  • baking soda
  • ground cinnamon
  • buttermilk
  • eggs
  • vanilla extract
  • milk
  • powdered sugar
  • pecans

 

Instructions for this Cake

Start by preheating your oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

In a small saucepan, heat shortening and butter, just until it melts. With a wire whisk stir in cocoa, then add water. Bring this to a rapid boil. Remove from heat.

Preparing the Cake Batter

In a large mixing bowl, combine flour, sugar, baking soda, and cinnamon. Pour your chocolate mixture over this. Add buttermilk, eggs, and vanilla extract. Mix well.

Baked Cake from Oven

Pour batter into a greased 10×15″ sheet pan. Bake in preheated oven for 15-18 minutes or until cake springs back when touched.

 

Prepare the Icing

Preparing the Chocolate Pecan Icing

To prepare the icing, melt butter in a medium saucepan with cocoa, and milk. Whisk together and bring to a boil. Stir in vanilla extract. Add powdered sugar and nuts. Mix well.

The icing is my favorite part!

Topping the Cake with Chocolate Pecan Icing

Spread the chocolate pecan icing over warm cake. Serve with ice-cream. This cake will serve 18-20 people.

Some might call this Chocolate Sheet Cake a Texas sheet cake. And they would probably be correct. But this recipe came straight from Kansas, from one of my grandma’s many community/church cookbooks.

See more Cake Recipes Here. And Chocolate Recipes Here.

Recipe for Chocolate Sheet Cake

Chocolate Sheet Cake

This is a cake my husband's grandma used to make for family gatherings. Everyone always loved it. I hope you will too.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Pecans
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 50 minutes
Servings: 15

Equipment

KitchenAid Mixer
Baking Sheet
Stainless Wire Whisk
Potholders

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1/4 cup baking cocoa
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Icing:

Instructions

  • Preheat oven to 400 degrees. In small saucepan, melt shortening and butter. Whisk in cocoa, then add water. Bring to a rapid boil. Remove from heat.
  • In large mixing bowl, combine flour, sugar, baking soda, and cinnamon. Stir in chocolate mixture. Add buttermilk, eggs, and vanilla extract. Mix well. Pour into greased 10x15" jellyroll pan. Bake 15-18 minutes or until cake springs back when touched.
  • To prepare icing, melt butter in medium saucepan with cocoa, and milk. Bring to boil. Stir in vanilla extract. Add powdered sugar and nuts. Mix well. Spread over warm cake. Serve with ice-cream. Serves 18-20.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted.

Nutrition

Calories: 529kcal | Carbohydrates: 75g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 277mg | Potassium: 122mg | Fiber: 2g | Sugar: 59g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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