Chocolate Sheet Cake

19
Ingredients

15m
Prep Time

20m
Cook Time

35m
Ready In

Recipe: #7918

October 19, 2011

Categories: Desserts, Cakes, Chocolate, more

recipe by:
elsie

"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."

Original is 20 servings

Metric US

I've Tried It

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 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.