Chocolate Sheet Cake And Frosting
A rich, moist chocolate sheet cake with a delicious frosting, perfect for gatherings, celebrations, or satisfying a chocolate craving with its deep cocoa flavor.
Ingredients
Instructions
- Mix flour and sugar in a large bowl.
- Bring to a boil oleo, Crisco oil, cocoa, and water in a saucepan.
- Pour the hot mixture over the flour and sugar in the bowl and stir well.
- Add eggs, vanilla, cinnamon, soda, and buttermilk; mix thoroughly.
- Pour the batter into a greased and floured 15 1/2 x 10 1/2 x 1-inch pan.
- Bake for 20 minutes at 400°F.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your ingredients are at room temperature for better mixing. Avoid overmixing the batter, as this can lead to a denser cake. This chocolate sheet cake is a great base for toppings or frostings, like that used in Mom'S Barbecue Meatballs.
Serving Suggestions
This chocolate sheet cake can be served plain or topped with a rich chocolate frosting for extra indulgence. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It also goes well with a side of Fresh Cauliflower Salad for a balanced meal. For a festive touch, consider adding sprinkles or nuts on top before serving.
Storage & Reheating
Once the chocolate sheet cake has cooled completely, cover it with plastic wrap or aluminum foil to keep it fresh. You can also store individual slices in an airtight container. The cake can be stored at room temperature for up to three days or refrigerated for up to a week. If you want to enjoy it warm, simply microwave a slice for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sheet Cake And Frosting contains roughly 603 calories, with 10g protein, 73g carbohydrates, and 23g fat. It is an excellent source of calcium (24% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
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 make this cake in advance?
Yes, this chocolate sheet cake can be made ahead of time. Just bake it, let it cool completely, and store it covered at room temperature. If you're planning to frost it, wait until just before serving to add the frosting for the best texture and flavor.
What can I use instead of Crisco oil?
If you prefer not to use Crisco oil, you can substitute it with vegetable oil or canola oil, which will give similar results. For a healthier option, you could use melted coconut oil, though it might slightly alter the flavor of the cake.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding chopped nuts, like walnuts or pecans, or chocolate chips can enhance the flavor and texture of your cake. Just fold them into the batter before pouring it into the pan. Keep in mind that adding ingredients may slightly change the baking time.
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).