Cook The Book: Chocolate Sheet Cake Recipe

Name: Cook The Book: Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1/4 teaspoon salt; 1/2 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 pound (2 sticks) butter; 4 heaping tablespoons cocoa powder; 1 3/4 sticks butter; 4 heaping tablespoon cocoa powder; 6 tablespoons milk; 1 teaspoon vanilla extract; 1 pound powdered sugar; 1/2 cup finely chopped pecans (optional)

Servings: persons

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound (2 sticks) butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoon cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)

1
Preheat oven to 350u00b0F.
2
In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.
3
In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.
4
In a medium saucepan, melt the butter and add the cocoa.
5
Whisk together to combine. Meanwhile, bring 1 cup of water to a boil.
6
When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
7
Pour the chocolate mixture into the flour mixture.
8
Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9
Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
10
While the cake is baking make the icing. Melt the butter in a saucepan over medium-low heat. (I just wash out the same one I used for the cake. Makes me feel responsible and productive.)
11
Add the cocoa powder and stir until smooth.
12
Add the milk and vanilla.
13
Add the powdered sugar. Stir together.
14
Dump in the chopped pecans and stir until well combined.

2651

kcal

Calories

153

Fat

380

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 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups sugar, 1/4 teaspoon salt, 1/2 cup buttermilk, and more.

Yes, Cook The Book: 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.

Cook The Book: Chocolate Sheet Cake

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