Chocolate Sheet Cake I Recipe

Name: Chocolate Sheet Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups all-purpose flour; 2 cups white sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup margarine; 1/2 cup shortening; 1/4 cup unsweetened cocoa powder; 1 cup water; 2 eggs, beaten; 1/2 cup buttermilk; 1/2 cup margarine; 6 tablespoons milk; 1/4 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 4 cups sifted confectioners' sugar

Servings: persons

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup margarine
1/2 cup shortening
1/4 cup unsweetened cocoa powder
1 cup water
2 eggs, beaten
1/2 cup buttermilk
1/2 cup margarine
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
2
In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
3
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
4
To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm 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 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups white sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Chocolate Sheet Cake I 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 I

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