Mrs. Stephenson'S Sheet Cake And Chocolate Icing
A moist, rich chocolate sheet cake topped with smooth chocolate icing, perfect for family gatherings, potlucks, or any celebration craving classic, indulgent flavors.
Ingredients
Instructions
- Sift flour; measure and re-sift with salt and sugar.
- In a saucepan, put water, butter, and cocoa; bring to a boil and pour over the flour mixture.
- In another bowl, beat eggs, baking soda, buttermilk, and vanilla.
- Add the egg mixture to the flour mixture and mix well.
- Pour the batter into a greased pan and bake at 350°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Make sure to sift the flour and sugar together to avoid lumps in your batter, which will create a smoother texture in the final cake.
Serving Suggestions
This sheet cake is perfect for gatherings and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside Katie's Sweet Potatoes for a delicious contrast. For a festive touch, consider adding fresh berries on top or drizzling with chocolate syrup before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap, then place them in a freezer bag for up to three months. Reheat in the microwave for a few seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Stephenson'S Sheet Cake And Chocolate Icing contains roughly 452 calories, with 8g protein, 51g carbohydrates, and 8g fat. It is a good source of dietary fiber (19% of the Daily Value), iron (19% of the Daily Value), and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 1639mg per serving (71% 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 make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just allow it to cool completely before storing it in an airtight container. If you plan to frost it, wait until just before serving to add the chocolate icing to maintain its freshness.
What kind of nuts can I use in this recipe?
You can use any nuts you prefer, but chopped pecans or walnuts work particularly well with the chocolate flavor. If you're looking for a nut-free version, simply omit the nuts altogether or replace them with a sprinkle of chocolate chips for added sweetness.
Can I use a different type of flour for this cake?
Yes, you can substitute all-purpose flour with gluten-free flour blends if needed. However, results may vary slightly in texture. Always check that your gluten-free flour mix contains a binding agent for the best results. Adjust baking times as necessary.
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).