Chocolate Sheet Cake
"This is an old recipe that has been around for quite a while. I got this recipe when I was in high school Home Economics class in the very early 70’s.This was one of the first cakes we made in Home-Ec."
Ingredients
- HEATED INGREDIENTS
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- CAKE BATTER
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- FROSTING
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Nutritional
- Serving Size: 1 (126.8 g)
- Calories 501.8
- Total Fat - 25 g
- Saturated Fat - 10.5 g
- Cholesterol - 41.9 mg
- Sodium - 193.8 mg
- Total Carbohydrate - 70 g
- Dietary Fiber - 1.8 g
- Sugars - 60.7 g
- Protein - 3.1 g
- Calcium - 25.8 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small saucepan, add the following 3 ingredients and bring to a boil; set the hot liquid mixture aside (1 stick butter, 1/2 cup oil and 1 cup water.
Step 2
In a large mixing bowl, add all the following 7 ingredients and mix together well
Step 3
2 cups all-purpose flour, 2 cups granulated sugar, 1/4 cup cocoa, 1 teaspoons, vanilla, 2 eggs, 1 1/2 teaspoons baking soda and 1/2 cup buttermilk.
Step 4
Pour the hot liquid mixture into the cake batter and mix until thoroughly combined.
Step 5
Pour cake batter into a lightly greased and floured jellyroll pan.
Step 6
Bake at 350 degrees for about 20 minutes.
Step 7
Remove cake from oven and frost cake while it is still warm.
Step 8
Frosting: 1 stick butter, 1/3 cup buttermilk, 4 cups powdered sugar, 1/4 cup cocoa, 1 teaspoon vanilla and 1 cup pecans, chopped)
Step 9
In a small mixing bowl, combine sugar and cocoa; set aside. In a small saucepan, heat the butter and buttermilk until butter is melted. Add the heated liquid ingredients and the vanilla to the bowl of sugar-cocoa mixture, and beat until creamy.
Step 10
Stir in the chopped pecans.
Step 11
Pour and spread the icing over the cake while it is still warm.
Step 12
Cool cake before cutting.
Tips
No special items needed.