Abbi’S Sheet Cake Recipe

Name: Abbi’S Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Sugar; 2 cups Self-Rising Flour; 1 cup Water; 1/2 cups Margarine; 1/2 cups Vegetable Oil; 3 Tablespoons Cocoa Powder; 1/2 cups Buttermilk; 2 whole Eggs, Slightly Beaten; 1 teaspoon Vanilla; FOR THE ICING:; 1/2 cups Margarine; 3 Tablespoons Cocoa Powder; 6 Tablespoons Milk; 16 ounces, weight Confectioners Sugar; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CAKE:
2 cups Sugar
2 cups Self-Rising Flour
1 cup Water
1/2 cups Margarine
1/2 cups Vegetable Oil
3 Tablespoons Cocoa Powder
1/2 cups Buttermilk
2 whole Eggs, Slightly Beaten
1 teaspoon Vanilla
FOR THE ICING:
1/2 cups Margarine
3 Tablespoons Cocoa Powder
6 Tablespoons Milk
16 ounces, weight Confectioners Sugar
1 teaspoon Vanilla Extract

1
For the cake:
2
Sift the sugar and flour into a large bowl. Set aside.
3
Add water, margarine, oil and cocoa powder into a saucepan. Bring to a boil and then pour it over the dry ingredients, mixing well. Set aside.
4
In a small bowl, mix together buttermilk, eggs and vanilla. Then add this into the chocolate batter and stir rapidly to combine.
5
Pour batter into a greased and floured 11x16 sheet pan. Bake at 350 F for 15 to 18 minutes.
6
Start preparing the chocolate icing (instructions below) about 5 minutes before cake is done. When cake is done, remove it from the oven and frost cake in the pan.
7
Icing:
8
Place margarine, cocoa and milk into a saucepan. Bring to a slow boil being careful not to let it scorch. Once it boils, remove it from the heat and add confectioners' sugar and vanilla extract. Spread over the hot cake.

1657

kcal

Calories

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 2 cups Self-Rising Flour, 1 cup Water, and more.

Yes, Abbi’S Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Abbi’S Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions