Chocolate Sheet Cake Recipe

Name: Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. all-purpose flour; 2 c. sugar; 2 sticks butter; 1/2 c. vegetable oil; 1 c. water; 8 Tbsp. cocoa; 2 eggs; 2 tsp. vanilla; 1 tsp. cinnamon; 1 tsp. soda; 1/3 c. buttermilk; 6 Tbsp. milk; 1 box powdered sugar; 1 c. chopped nuts

Servings: persons

2 c. all-purpose flour
2 c. sugar
2 sticks butter
1/2 c. vegetable oil
1 c. water
8 Tbsp. cocoa
2 eggs
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. soda
1/3 c. buttermilk
6 Tbsp. milk
1 box powdered sugar
1 c. chopped nuts

1
Mix in bowl, sugar and flour.
2
Set aside. Bring to a rapid boil, 1 stick of butter, vegetable oil, water and 4 tablespoons cocoa.
3
Pour over flour and sugar mixture; blend well.
4
Stir in eggs, 1 teaspoon vanilla, cinnamon, soda and buttermilk.
5
Pour batter on cookie sheet (I use a 13 x 9-inch cake pan).
6
Bake at 400u00b0 for 20 minutes.
7
Take 1 stick butter, milk and 4 tablespoons cocoa and bring to a rapid boil.
8
Remove from heat and add 1 teaspoon vanilla, powdered sugar and nuts.
9
Pour over cake as soon as removed from oven and spread to cover entire cake.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 2 c. all-purpose flour, 2 c. sugar, 2 sticks butter, 1/2 c. vegetable oil, and more.

Yes, 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.

Chocolate Sheet Cake

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