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Chocolate Sheet Cake

Chocolate Sheet Cake

Make the icing five minutes before taking the cake out of the oven.

Southern Living NOVEMBER 2006

  • Yield: Makes 10 to 12 servings
  • Cook time:5 Minutes
  • Prep time:20 Minutes
  • Bake time:35 Minutes


  • 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
  • Chocolate Icing
  • Vanilla ice cream (optional)


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.


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Chocolate Sheet Cake recipe