Chocolate Sheet Cake

Southern Living
Make the icing five minutes before taking the cake out of the oven.
Makes 10 to 12 servings


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2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter or margarine
1/2 cup shortening
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Vanilla ice cream (optional)


Prep: 20 Minutes
Cook: 5 Minutes
Bake Time: 35 Minutes

1. Sift together sugar and next 4 ingredients in a large bowl.

2. Stir together butter and next 3 ingredients in a saucepan over medium-low heat, stirring constantly, 5 minutes or just until butter and shortening melt. Remove from heat; pour over sugar mixture, stirring until dissolved. Cool slightly.

3. Stir in buttermilk, eggs, and vanilla. Pour into a greased and lightly floured 15- x 10-inch jelly-roll pan.

4. Bake at 350° for 30 to 35 minutes. (Cake will have a fudge-like texture.) Spread Chocolate Icing over hot cake. Serve with vanilla ice cream, if desired.

Created date

October 2006