Maureen'S Favorite Chocolate Sheet Cake
Moist and rich chocolate sheet cake with a deep cocoa flavor, perfect for gatherings and satisfying chocolate lovers with its classic, indulgent taste.
Ingredients
Instructions
- Mix 2 cups flour, 2 cups sugar, 2 eggs, 1/2 teaspoon salt, 1/2 cup sour cream, and 1 teaspoon baking soda in a large bowl.
- Bring 1/2 cup margarine, 1 cup water, and 1/4 cup cocoa to a boil in a saucepan.
- Add the hot mixture to the large bowl with the dry ingredients and mix well.
- Pour the batter into a 12 x 18-inch jelly roll pan.
- Bake at 350°F (175°C) for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
- While warm, frost the cake as desired.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. You can substitute the margarine with unsalted butter for a more traditional taste. If you need a lighter version, Greek yogurt can replace sour cream. Make sure to sift the dry ingredients to ensure a fluffy texture. This cake is similar to the Dream Chocolate Cake in its moistness and chocolatey goodness.
Serving Suggestions
This chocolate sheet cake pairs beautifully with a dusting of powdered sugar or a generous layer of chocolate frosting. Serve it alongside a scoop of vanilla ice cream or fresh berries for an added touch. It also goes well with a cup of coffee or a glass of milk, making it perfect for gatherings or as a comforting dessert after dinner.
Storage & Reheating
Store any leftover chocolate sheet cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Maureen'S Favorite Chocolate Sheet Cake contains roughly 337 calories, with 6g protein, 33g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (29% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 800mg per serving (35% 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 cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture. Just be aware that it might change the cake's overall density slightly. Adjust the baking time if necessary, as cakes made with cake flour may bake more quickly.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend that measures cup for cup. Just ensure that the blend contains xanthan gum or add some yourself to help bind the ingredients.
Can I add nuts or chocolate chips to the batter?
Yes, adding chopped nuts or chocolate chips can enhance the flavor and texture of the cake. Just fold them into the batter before pouring it into the pan, but be mindful not to overmix.
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).