Chocolate Sheet Cake Recipe

Name: Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1/2 c. shortening; 3 Tbsp. cocoa; 2 eggs (whole); 1 c. water; 1 stick oleo; 1 tsp. soda; 2 c. sugar; 1/2 c. buttermilk; 1 tsp. vanilla

Servings: persons

1
Mix sugar and flour.
2
Heat oleo, cocoa, water and shortening to boiling point.
3
Pour hot mixture over dry mixture.
4
Blend well. Add buttermilk to which soda has been added.
5
Add beaten eggs and vanilla last.
6
Batter will be very thin.
7
Bake in 10 x 15 x 1-inch pan for 20 minutes at 400u00b0.
8
When cake is cool, cut in half.
9
Take vanilla ice cream and cut in 1-inch thickness for filling for the 2 halves.
10
Keep in freezer until ready to serve.
11
To serve, cut in slices or squares and top with the Heavenly Hot Fudge Sauce.

1217

kcal

Calories

Fat

219

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 10 ingredients. The key ingredients include: 2 c. flour, 1/2 c. shortening, 3 Tbsp. cocoa, 2 eggs (whole), 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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