Thursday, February 21, 2008

Chocolate Sheet Cake

Okay, this is for all my family and friends who requested it!!I've had this recipe for years and years. It is always a winner and when made in the jelly roll pan, makes a large quantity for school functions, pot lucks, etc. Although my family has never had a hard time finishing it off!! This also makes a great 9x13 cake. I will give diections for both. Be sure to put confetti sprinkles on the top. It makes it look so festive.

  • 2 1/3 cups flour( I use Pillsbury or King Arthur unbleached)

  • 2 cups sugar

  • 1 teaspoon baking soda

  • 1 cup butter

  • 1 1/4 cups water

  • 4 Tablespoons cocoa

  • 1/2 cup buttermilk

  • 2 eggs, beaten

  • 1 teaspoon vanilla extract


  • 1/2 cup butter

  • 4 Tablespoons cocoa

  • 6 Tablespoons buttermilk

  • 1 teaspoon vanilla extract

  • 1 pound powdered sugar

  • 1/2 cup chopped pecans(optional)

Preheat oven to 350 degrees for 9x13 cake and 400 degrees for jelly roll pan. To make cake, mix flour, sugar and soda in bowl. Bring butter, water, and cocoa to a boil in a saucepan. Pour over dry ingredients. Mix thoroughly. Add buttermilk, eggs, and vanilla. Beat well. Pour into a greased 9x13 pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in cake, comes out clean. If using a 17x11x1 jelly roll pan bake for 20 minutes or until toothpick inserted in cake, comes out clean. WHILE cake is in the oven, make frosting. Heat butter, cocoa and buttermilk to boiling. Remove from heat and mix in vanilla, powdered sugar and nuts, if using. Frost hot cake immediately with hot frosting. Will appear runny, but hardens as it cools and it HAS to be done this way so it seeps into cake and spreads smoothly on top. Sprinkle with colored sugars, if desired. Now watch it disappear!!