Chocolate Sheet Cake And Icing
Rich and moist chocolate sheet cake with a luscious chocolate icing, perfect for any celebration or casual gathering. Its deep cocoa flavor and tender crumb make it a favorite among chocolate lovers. Easy to prepare in a large pan, it's ideal for serving a crowd with minimal fuss.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cream shortening and sugar until light and fluffy.
- Add unbeaten eggs one at a time, beating well after each addition.
- Alternate adding milk and flour to the mixture, beginning and ending with flour.
- Stir in melted chocolate and vanilla.
- Dissolve soda in boiling water and add to the batter last.
- Pour batter into a greased and floured 1 x 12 x 15-inch pan.
- Bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder instead of melted chocolate. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar. To ensure your cake rises well, make sure your baking soda is fresh. Keep an eye on the baking time, as ovens may vary. This cake also pairs beautifully with Chocolate Tea Bread for a delightful dessert spread.
Serving Suggestions
Serve this chocolate sheet cake with a generous drizzle of chocolate icing or a scoop of vanilla ice cream for a decadent treat. It pairs wonderfully with a cup of coffee or a Milk Shake for an indulgent dessert experience. For an added touch, top with fresh berries or whipped cream to elevate the presentation.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes to refresh the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sheet Cake And Icing contains roughly 223 calories, with 3g protein, 20g carbohydrates, and 10g 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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just allow it to cool completely before wrapping it in plastic wrap to maintain moisture. This also allows the flavors to meld together. For best results, store it in a cool, dry place until you're ready to serve.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, a quick substitute can be made by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk, helping to create a tender cake.
Can I add nuts or other ingredients to this cake?
Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, for added texture. You can also mix in chocolate chips or even a swirl of peanut butter for a different flavor. Just ensure that these additions don't alter the overall wet-to-dry ingredient ratio.
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).