Cookie Sheet Cake
A rich and moist sheet cake with a chocolate flavor that comes together quickly and easily. Perfect for casual gatherings or family dessert, its tender texture and chocolatey taste make it a crowd-pleaser suitable for all ages. Simple to prepare with pantry staples, it’s ideal for any occasion.
Ingredients
Instructions
- Mix flour, sugar, and salt in a bowl.
- Set aside the dry mixture.
- Put oleo, cocoa, oil, and water in a saucepan.
- Bring the mixture to a boil.
- Pour the hot mixture over the flour, sugar, and salt mixture.
- Add eggs, buttermilk, and soda to the mixture.
- Mix well until smooth.
- Pour into an ungreased cookie sheet pan.
- Bake at 350°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure to mix the dry ingredients thoroughly before adding the wet ingredients to avoid lumps. This cake is similar in texture to Chow Mein Noodle Cookies, making it a delightful treat.
Serving Suggestions
This cookie sheet cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate icing. Serve it alongside a scoop of vanilla ice cream for a delightful dessert experience. For a complete meal, pair it with Rose'S Pimiento Cheese Spread and a fresh salad.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in a preheated oven at 300°F for 5-10 minutes to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cookie Sheet Cake contains roughly 1673 calories, with 20g protein, 88g carbohydrates, and 141g fat. It is an excellent source of dietary fiber (82% of the Daily Value), iron (62% of the Daily Value), and potassium (41% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 778mg per serving (34% 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 a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will impart a slightly different flavor, but they all work well in this cake. Just ensure the oil is neutral-flavored to keep the chocolate taste prominent.
What can I do if my cake is too dry?
If your cake turns out dry, it might be due to overbaking. Make sure to check for doneness a few minutes before the recommended baking time. You can also serve it warm with a scoop of ice cream, which adds moisture and flavors that complement the cake.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips or chunks into the batter before baking. You could also increase the cocoa powder to 4 tablespoons for a richer chocolate experience. This adaptation will make it even more indulgent.
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).