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.
Servings: 20
Calories: 379kcal
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
Chocolate Icing
- 1/2 cup butter room temperature
- 1/4 cup baking cocoa
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 3 1/4 cups powdered sugar
- 1 cup pecans coarsely chopped
Instructions
- Preheat oven to 400℉. Gather your ingredients so that you have everything close at hand on the counter or table.
- Chop the pecans into small pieces.
Make 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: 379kcal | Carbohydrates: 52g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 200mg | Potassium: 92mg | Fiber: 2g | Sugar: 40g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
