Cecil'S Chocolate Sheet Cake
A rich and moist chocolate sheet cake with cocoa and cinnamon flavors, perfect for gatherings and chocolate lovers seeking a classic, indulgent dessert.
Ingredients
Instructions
- Boil together margarine, cocoa, oil, and water.
- Pour the hot mixture over the dry flour and sugar in a mixing bowl.
- Add eggs; beat well, then add buttermilk, soda, and cinnamon.
- Beat until smooth and pour into a greased 9 1/2 x 13 1/2-inch pan.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the margarine with unsweetened applesauce, which also reduces fat. If you don't have buttermilk, mix 1/2 cup milk with 1/2 tablespoon of vinegar and let it sit for 5 minutes. Ensure to mix the wet and dry ingredients just until combined to avoid overmixing, which can make the cake tough.
Serving Suggestions
Serve this cake warm or at room temperature, optionally topped with a dusting of powdered sugar or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Juanita Backus' Harvard Beets for a delightful contrast of flavors. Consider pairing it with a cup of coffee or a glass of cold milk for the perfect afternoon snack.
Storage & Reheating
Allow the cake to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, microwave a slice for about 10-15 seconds or warm it in a preheated oven at 300°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cecil'S Chocolate Sheet Cake contains roughly 552 calories, with 5g protein, 32g carbohydrates, and 46g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of salt for every cup of flour to mimic self-rising flour. This will help the cake rise properly during baking.
What can I do if the cake is too dry?
If the cake turns out dry, consider adding a simple syrup made from equal parts sugar and water, brushed lightly over the cooled cake. This will help moisten it. Additionally, ensure you are measuring your flour correctly, as too much can lead to dryness.
Can I freeze this chocolate sheet cake?
Absolutely! You can freeze the cake for up to 3 months. Make sure it is completely cooled, then wrap it tightly in plastic wrap and foil before placing it in a freezer-safe container. To thaw, let it sit in the refrigerator overnight, then bring to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).