Chocolate Sheet Cake(so MOIST) Recipe

Name: Chocolate Sheet Cake(so MOIST)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup Granulated sugar; 4 tbsp Heaping choc Cocoa; 2 Eggs- beaten; 2 cup All purpose flour; 1 tsp Vanilla extract; 1 tsp Baking soda; 1/4 tsp Salt; 1/2 cup Vegetable oil; 1 stick UNSALTED Butter (do not substitute); 1/2 cup Buttermilk; 1 cup Boiling water; 4 tbsp Heaping choc Cocoa; 1 1/2 stick Butter (do not sub); 6 tbsp Whole milk or 3 tbsp each of whole and buttermilk; 3 cup Powder confectioners sugar; 1 tsp Vanilla extract; 1/2 cup Chopped pecans/walnuts or candy bar (I didn't add them them this time)

Servings: persons

2 cup Granulated sugar
4 tbsp Heaping choc Cocoa
2 Eggs- beaten
2 cup All purpose flour
1 tsp Vanilla extract
1 tsp Baking soda
1/4 tsp Salt
1/2 cup Vegetable oil
1 stick UNSALTED Butter (do not substitute)
1/2 cup Buttermilk
1 cup Boiling water
4 tbsp Heaping choc Cocoa
1 1/2 stick Butter (do not sub)
6 tbsp Whole milk or 3 tbsp each of whole and buttermilk
3 cup Powder confectioners sugar
1 tsp Vanilla extract
1/2 cup Chopped pecans/walnuts or candy bar (I didn't add them them this time)

1
In a mixing bowl, combine flour, granulated sugar, and salt.
2
In a saucepan, melt butter.
3
Add cocoa.
4
Stir together.
5
Add boiling water, allow mixture to boil for a minute, then turn off heat.
6
Pour it over your bowl of flour mixture, and stir lightly to cool.
7
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
8
Pour buttermilk mixture into the chocolate mixture, and stir.
9
Pour into sheet cake pan and bake at 350F for 20 minutes.
10
Directions For the Icing/ frosting: When cake is about 5 min from being done, start making the icing/frosting: It is important that your cake is still hot/warm when you pour the frosting on it.
11
Melt butter in another saucepan.
12
Add cocoa, stir to combine, then turn off heat.
13
Add the milk, vanilla, and powdered sugar.
14
Stir together until smooth.
15
Add the pecans/nuts, stir together, and pour and spread over warm cake.
16
Let cool for a little bit on counter.
17
A pic of it sliced.

2948

kcal

Calories

190

Fat

318

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 17 ingredients. The key ingredients include: 2 cup Granulated sugar, 4 tbsp Heaping choc Cocoa, 2 Eggs- beaten, 2 cup All purpose flour, and more.

Yes, Chocolate Sheet Cake(so MOIST) 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(so MOIST)

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