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.

Recipe for Chocolate Sheet Cake

(Post modified with new photos on 8/20/22.)

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

(See full recipe at the bottom of this post.)

  • vegetable shortening
  • butter
  • baking cocoa
  • water
  • all-purpose flour
  • granulated 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 all-purpose flour, granulated sugar, baking soda, and ground cinnamon. Pour the chocolate mixture over this. Add buttermilk, large 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 Whipped Cream or Ice Cream

Serve with ice-cream or whipped 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. View Chocolate Recipes Here. Browse Desserts 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: 18

Equipment

KitchenAid Mixer
Baking Sheet
Stainless Wire Whisk
Potholders

Ingredients

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

Icing:

  • 1/2 cup butter softened
  • 1/4 cup baking cocoa
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 cup pecans coarsely chopped

Instructions

  • Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
    Chop the pecans into small pieces.

Prepare the Cake Batter

  • In a small saucepan, melt the vegetable shortening and butter. Whisk in baking cocoa, then add water. Bring to a rapid boil. Remove from heat.
  • In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and ground cinnamon.
  • Stir in chocolate mixture. Add buttermilk, large eggs, and vanilla extract. Mix well.
  • Pour into a greased 10x15" jellyroll pan. Bake in preheated oven for 15-18 minutes or until cake springs back when touched.

Prepare Icing

  • To prepare icing, melt butter in medium saucepan on medium heat. Stir in baking cocoa, and whole milk. Bring to a boil.
  • Remove from heat. Stir in vanilla extract. Add powdered sugar and chopped pecans. 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: 441kcal | Carbohydrates: 62g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 222mg | Potassium: 103mg | Fiber: 2g | Sugar: 49g | Vitamin A: 367IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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