Chocolate Sheet Cake(Brownies)
Rich, moist chocolate sheet cake with a luscious cocoa flavor, perfect for gatherings and chocolate lovers seeking a classic, satisfying dessert with a tender crumb.
Ingredients
Instructions
- Sift sugar, flour, and salt together.
- In a saucepan, bring Crisco shortening, butter, water, and cocoa to a boil.
- Pour the hot mixture over the sifted dry ingredients.
- Add buttermilk, beaten eggs, baking soda, and vanilla; mix gently without overbeating.
- Pour batter into a well-greased cookie sheet with sides, or into two 8x8-inch cake pans, or a 9x13-inch casserole pan.
- Bake at 375°F for 20 minutes.
- While the cake is baking, prepare the icing.
Tips & Substitutions
For a richer flavor, you can substitute half of the sugar with brown sugar. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. Ensure to mix the batter gently to avoid a dense cake. To enhance the chocolate flavor, consider adding chocolate chips or nuts, which pairs beautifully with Fudge Drop Cookies.
Serving Suggestions
Serve the chocolate sheet cake warm or at room temperature, optionally dusted with powdered sugar or topped with a scoop of vanilla ice cream. It pairs wonderfully with coffee or milk. You can also serve it alongside Dunking Platters for a delightful dessert spread. Consider adding fresh berries for a pop of color.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds, or in a preheated oven at 350°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sheet Cake(Brownies) contains roughly 1132 calories, with 9g protein, 46g carbohydrates, and 86g fat. It is a good source of protein (17% of the Daily Value), dietary fiber (17% of the Daily Value), and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 1138mg per serving (49% 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 unsweetened cocoa powder instead of cocoa?
Yes, unsweetened cocoa powder is actually what you should use in this recipe. Just ensure it’s pure cocoa powder for the best flavor. The cake will still turn out deliciously chocolatey when baked.
What can I do if my cake is too dry?
If your cake turns out dry, it might be due to overbaking. To prevent this, check the cake a few minutes before the recommended baking time. If it’s already dry, you can serve it with a drizzle of chocolate syrup or a scoop of ice cream to add moisture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead. Just store it in an airtight container at room temperature. When you're ready to serve, you can frost it or serve it plain, and it will still taste fresh and delicious.
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).