Chocolate Cookie Sheet Cake(Resembles Brownies)
Rich chocolate sheet cake resembling brownies with a tender crumb, deep cocoa flavor, and a hint of cinnamon—perfect for casual gatherings and chocolate lovers alike.
Ingredients
Instructions
- Sift together in a large bowl the cake flour and sugar.
- Bring to a boil the oleo, cocoa, Crisco, and cold water.
- Pour the hot mixture over the dry ingredients and mix well.
- In a separate bowl, combine buttermilk, eggs, cinnamon, baking soda, salt, and vanilla.
- Add the wet ingredients to the dry mixture and mix well.
- Pour into a well-greased cookie sheet and bake at 400°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to the dry ingredients. You can substitute the buttermilk with plain yogurt or sour cream if needed. If you prefer a less sweet dessert, reduce the sugar by 1/4 cup. When mixing the wet and dry ingredients, be careful not to overmix, as this can lead to a tougher texture.
Serving Suggestions
Serve the cake warm, topped with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Family Peach Cobbler for a summer gathering. For an added touch, drizzle with chocolate ganache or sprinkle with powdered sugar before serving. This dish is perfect for potlucks or casual get-togethers.
Storage & Reheating
Store leftover Chocolate Cookie Sheet Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place individual pieces in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F for 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cookie Sheet Cake(Resembles Brownies) contains roughly 881 calories, with 14g protein, 144g carbohydrates, and 11g fat. It is an excellent source of iron (56% of the Daily Value) and protein (29% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1026mg per serving (45% of the Daily Value).
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 cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly denser. To mimic cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch to lighten it.
What can I use if I don't have Crisco?
If you don't have Crisco, you can use unsalted butter or margarine in equal amounts. This will enhance the flavor while keeping the cake moist. However, keep in mind that butter has a lower melting point, which may slightly affect the texture.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the cake flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with binding. This will allow you to enjoy a gluten-free version of this delicious dessert.
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).