The first time I made chocolate sheet cake for TheRoomDad, I brought it with us to tailgate at a college football game. When TheRoomDad’s friend took his first bite, his knees got weak. Since that tasting, I have shared the cake at many group events. Last year, I brought the cake to the retirement party of the beloved receptionist at our school. I originally baked a glazed lemon cake for the event, but this happened.
So, I baked the chocolate sheet cake as a back up. People again had to grab onto something for support after the first bite hit their lips. It’s that good. There are many recipes available for chocolate sheet cake. I checked. The Pioneer Woman has a no-fail version that uses butter. My recipe uses margarine. You may also see versions of something called Texas sheet cake that are basically the same thing. I have not compared the recipe I currently use to the one my mom always used, but I am sure they would be close– fudgy cake, frosting that absorbs into the top layer while the cake is hot, a little pecan crunch to balance the moistness of the cake. Heaven. We had friends join us for Easter dinner last weekend, and I dusted off the recipe and served a slice of sheet cake to everyone with a scoop of vanilla or coffee ice cream. It did not disappoint.
Ingredients
2 c. flour
4 T. cocoa
1 t. baking soda
1 c. water
1 c. margarine (2 sticks)
1 t. vanilla
1/2 c. buttermilk
2 eggs
2 c. granulated sugar
Cake Directions
Sift together flour, sugar, and baking soda in a large mixing bowl.
Boil water, margarine, and cocoa until melted stirring to combine. Pour the liquid over the dry ingredients and mix well.
Add buttermilk, eggs, and vanilla. Mix well.
Place in a greased 10 x 15 in. sheet cake pan and bake at 375 degrees for 25-30 minutes.
Prepare frosting while the cake is baking and pour the frosting over the cake while it is hot (important!).
Frosting
1/2 c. margarine (1 stick)
6 T. buttermilk
4 T. cocoa
1 t. vanilla
1 c. chopped pecans
1 (1-lb) box powdered sugar
Frosting Directions
Bring margarine, buttermilk, and cocoa to a boil in a medium pan.
Add vanilla, nuts, and sifted powdered sugar. Mix well. It will seem to dry at first but keep mixing.
Pour over the hot cake. Gently spread close to the edges with a spatula. The heat of the cake will help the frosting spread to the edges.
I am an educator. I am a little crafty; I like to make cupcakes, and I love projects. As my husband will tell you, these interests can quickly grow out of control when working on teacher gifts and class activities.
Looks fabulous. I am partial to Cooks Illustrated's chocolate sheet cake but this one has me intrigued. What's your thought on cocoa. I only use Dutch processed these days. You?
I have always used the basic Hershey's cocoa. I pretty much only have this one recipe that needs the unsweetened cocoa. I should try the Dutch processed to see if it tastes even better! How does your recipe compare to this one? Butter or margarine? I made Pioneer Woman's with butter, and I don't think the frosting set up as well (she also calls for more than 1/2 c. of butter in the frosting).
Oh! You should TOTALLY try Dutch processed. It makes a HUGE difference. The CI cake melts in your mouth as well. It uses butter (I am a stickler for the real stuff) and uses some semisweet chocolate in addition to the cocoa. And it doesn't have an icing component like yours.
i was the house guest...the cake was delicious! thanks theroommom!
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Looks fabulous. I am partial to Cooks Illustrated's chocolate sheet cake but this one has me intrigued. What's your thought on cocoa. I only use Dutch processed these days. You?
I have always used the basic Hershey's cocoa. I pretty much only have this one recipe that needs the unsweetened cocoa. I should try the Dutch processed to see if it tastes even better! How does your recipe compare to this one? Butter or margarine? I made Pioneer Woman's with butter, and I don't think the frosting set up as well (she also calls for more than 1/2 c. of butter in the frosting).
Oh! You should TOTALLY try Dutch processed. It makes a HUGE difference. The CI cake melts in your mouth as well. It uses butter (I am a stickler for the real stuff) and uses some semisweet chocolate in addition to the cocoa. And it doesn't have an icing component like yours.
i was the house guest...the cake was delicious! thanks theroommom!
Loved seeing you!