Uncle Ben'S Sheet Cake
A rich, chocolate sheet cake with a moist texture and deep cocoa flavor, perfect for casual gatherings or family desserts, topped with classic icing.
Ingredients
Instructions
- Sift together the flour and sugar.
- In a large bowl, bring water, margarine, cocoa, and salt to a boil in a saucepan.
- Pour the hot mixture over the dry ingredients in the large bowl.
- Stir until well combined.
- Add buttermilk, baking soda, vanilla, and remaining ingredients.
- Mix thoroughly.
- Pour the batter into a greased and floured sheet pan.
- Bake at 400°F for 20 minutes.
- Frost with icing after baking.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift the flour and sugar well to avoid lumps in the batter. Additionally, use a toothpick to check for doneness; it should come out clean when the cake is baked.
Serving Suggestions
This cake is delicious on its own, but you can elevate it with a simple chocolate frosting or a dusting of powdered sugar. Pair it with a scoop of vanilla ice cream or fresh berries for a delightful dessert experience. It also makes a great addition to potlucks or family gatherings, complementing savory dishes like Grandma Hall'S Potato Soup or Old Fashion Cornbread.
Storage & Reheating
Allow the cake to cool completely before storing it. Cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 3 days. For longer storage, you can freeze the cake by wrapping it well and keeping it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Uncle Ben'S Sheet Cake contains roughly 158 calories, with 3g protein, 22g carbohydrates, and 2g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 623mg per serving (27% 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 regular butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. The cake may have a richer flavor and slightly different texture, but it will still turn out delicious. Just ensure the butter is softened before mixing it with the other ingredients.
What type of icing works best for frosting this cake?
A simple chocolate buttercream icing pairs wonderfully with this sheet cake. Alternatively, you could use a cream cheese frosting for a tangy flavor contrast. Both options complement the rich chocolate taste of the cake.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored covered at room temperature. Just wait to frost it until you’re ready to serve, as this will keep the cake fresh and moist.
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).