Sally Muller'S Chocolate Sheet Cake
A rich, moist chocolate sheet cake with a tender crumb, complemented by a smooth cocoa icing. Perfect for gatherings, satisfying chocolate lovers with deep, comforting flavors.
Ingredients
Instructions
- Mix butter, cocoa, and water in a pot and bring to a boil.
- Pour the boiling mixture over sugar and flour in a bowl.
- Stir well, then add buttermilk, eggs, soda, cinnamon, and vanilla; mix well.
- Pour the batter into a greased cookie sheet.
- Bake for 20 minutes at 400°F.
- Make icing 20 minutes before the cake is done.
Tips & Substitutions
For an extra moist cake, consider using cake flour instead of all-purpose flour. If you don’t have buttermilk, a mixture of milk and vinegar or lemon juice can serve as a substitute. To enhance the chocolate flavor, add a pinch of espresso powder to the batter. Avoid overmixing after adding the eggs to maintain a light texture.
Serving Suggestions
Serve this delicious chocolate sheet cake with a generous layer of icing on top. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Consider serving alongside a fresh fruit salad for a refreshing contrast. For more dessert inspiration, browse more American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds until warm, or enjoy it cold for a firmer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sally Muller'S Chocolate Sheet Cake contains roughly 801 calories, with 12g protein, 102g carbohydrates, and 24g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (27% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 488mg per serving (21% 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 cocoa powder?
Yes, you can use Dutch-processed cocoa powder for a milder flavor, but it may alter the cake's color and richness slightly. Just ensure it is unsweetened. Regular unsweetened cocoa will work perfectly as well.
What can I do if I run out of eggs?
If you're out of eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or even 1/2 mashed banana. These alternatives will keep the cake moist and help bind the ingredients.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can make the cake dry.
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).