Diana'S Chocolate Sheet Cake Recipe

Name: Diana'S Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. C&H granulated sugar; 2 c. all-purpose flour; 1/3 c. unsweetened cocoa powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. butter or margarine; 1 c. water; 1/2 c. buttermilk; 2 eggs; 1 tsp. vanilla

Servings: persons

1
Heat oven to 400u00b0.
2
Grease and flour 15 x 10-inch jellyroll pan.
3
In large bowl, combine sugar, flour, cocoa, soda and salt. In small saucepan, bring butter and water to a boil; stir into sugar mixture.
4
Whisk in buttermilk, eggs and vanilla until thoroughly blended.
5
Pour batter into prepared pan (batter will be thin).
6
Bake 20 minutes or until toothpick inserted in center comes out clean.
7
Frost while warm.
8
Let cool, then cut into 24 pieces.

1667

kcal

Calories

Fat

224

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. C&H granulated sugar, 2 c. all-purpose flour, 1/3 c. unsweetened cocoa powder, 1 tsp. baking soda, and more.

Yes, Diana'S 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.

Diana'S Chocolate Sheet Cake

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