Brownie Chocolate Sheet Cake Recipe

Name: Brownie Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 2 c. sugar; 2 sticks oleo or margarine; 1 c. shortening; 1 c. water; 1/2 c. cocoa; 1/2 c. buttermilk; 2 eggs, beaten; 1 tsp. soda; 2 tsp. vanilla; 6 Tbsp. milk; 1 box sifted powdered sugar; 1 c. chopped nuts

Servings: persons

2 c. flour
2 c. sugar
2 sticks oleo or margarine
1 c. shortening
1 c. water
1/2 c. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 tsp. soda
2 tsp. vanilla
6 Tbsp. milk
1 box sifted powdered sugar
1 c. chopped nuts

1
Mix flour and sugar in a bowl; set aside.
2
In a saucepan, combine half of the oleo, the shortening, water and half the cocoa.
3
Bring to a slow boil.
4
Stir in flour mixture and mix well. Mixture will be stiff.
5
Combine buttermilk, eggs, soda and 1 teaspoon vanilla.
6
Beat into flour mixture (batter will be thin). Pour batter into a greased 15 1/2 x 10 x 1-inch pan.
7
Bake at 400u00b0 for 20 to 25 minutes.

1374

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 c. flour, 2 c. sugar, 2 sticks oleo or margarine, 1 c. shortening, and more.

Yes, Brownie Chocolate 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.

Brownie Chocolate Sheet Cake

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