Funeral Sheet Cake
A rich, chocolate sheet cake with a moist texture and deep cocoa flavor, perfect for gatherings and celebrations needing an indulgent dessert.
Ingredients
Instructions
- Heat margarine, cocoa, and water to boiling point.
- Add powdered sugar and vanilla, then beat with a mixer until smooth.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you don't have cocoa powder, you can use carob powder as a chocolate alternative. Ensure to mix the dry ingredients thoroughly before adding the wet ingredients to avoid lumps. Using buttermilk instead of sour cream will give the cake a slightly tangy taste that complements the chocolate well.
Serving Suggestions
This cake is perfect for gatherings and pairs beautifully with Pretty Jello Salad for a refreshing contrast. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It can also be enjoyed alongside Karo Nut Pie(Makes 2 Pies) for a delightful dessert table.
Storage & Reheating
Store leftover Funeral Sheet Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in an oven set to 350°F for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Funeral Sheet Cake contains roughly 1524 calories, with 15g protein, 278g carbohydrates, and 34g fat. It is an excellent source of calcium (34% of the Daily Value), protein (31% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 683mg per serving (30% 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 different types of milk instead of sour cream or buttermilk?
Yes, you can substitute sour cream or buttermilk with whole milk or even a non-dairy milk alternative, though the flavor and texture may vary slightly. If you're using regular milk, consider adding a tablespoon of vinegar or lemon juice to curdle it, mimicking buttermilk's acidity.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the blend contains xanthan gum, which helps provide the necessary structure and texture for the cake.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator. Just bring it to room temperature before serving, or lightly warm it to enhance the flavors.
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).