Granny'S Sheet Cake
A moist and flavorful sheet cake with chocolate, cinnamon, and vanilla notes, perfect for family gatherings or casual desserts that appeal to all ages.
Ingredients
Instructions
- Mix the flour and sugar together in a bowl.
- Bring the mixture to a boil.
- In a separate saucepan, melt the margarine and Crisco, then add water and cocoa; bring to a boil.
- Pour the hot cocoa mixture over the flour and sugar mixture and stir well.
- Add eggs, vanilla, cinnamon, soda, and buttermilk to the mixture and stir until smooth.
- Pour the batter onto a greased cookie sheet.
- Bake at 350°F (175°C) for 20 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you don't have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar and let it sit for 5 minutes. Ensure you mix the dry ingredients thoroughly before adding wet ingredients for a smooth batter. This cake is reminiscent of the delightful Easy Eclairs(Blue Ribbon Winner) with its rich chocolate taste.
Serving Suggestions
This sheet cake is perfect for casual gatherings or potlucks. Serve it plain, or dust with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for added indulgence. Consider serving alongside a refreshing fruit salad to balance the richness, or browse more American recipes for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, ensuring they stay moist and delicious. Alternatively, enjoy it cold directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Sheet Cake contains roughly 886 calories, with 13g protein, 111g carbohydrates, and 38g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (27% of the Daily Value), and protein (26% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 650mg per serving (28% 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 fat instead of margarine and Crisco?
Yes, you can substitute with an equal amount of unsalted butter or coconut oil for a different flavor profile. Just keep in mind that this may slightly alter the texture of the cake. If you're looking for a healthier option, avocado oil can also work well.
What if I don't have cocoa powder?
If you don't have cocoa powder, you can use carob powder as a substitute in equal amounts for a caffeine-free alternative. Keep in mind that the flavor will differ slightly, but it will still create a delicious cake.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored at room temperature. It often tastes even better the next day as the flavors meld. Just be sure to cover it well to prevent it from drying out.
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).