Nana’S Chocolate Sheet Cake Recipe

Name: Nana’S Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Sugar; 2 cups Flour; 1/2 teaspoons Salt; 1/2 cups Butter; 1 cup Water; 3 Tablespoons Cocoa Powder; 2 whole Eggs; 1 teaspoon Baking Soda (Dissolved In The Buttermilk); 1/2 cups Buttermilk; 1 teaspoon Vanilla; _____; FOR THE GLAZE:; 1/2 cups Butter; 2 cups Sugar; 1 dash Salt; 1/3 cups Cocoa; 1/2 cups Milk; 1 Tablespoon Vanilla; _____; FOR THE FROSTING:; 1/2 cups Butter; 2/3 cups Cocoa; 16 ounces, fluid Powdered Sugar; 1/8 teaspoons Salt; 1 teaspoon Vanilla; 3 Tablespoons Milk

Servings: persons

FOR THE CAKE:
2 cups Sugar
2 cups Flour
1/2 teaspoons Salt
1/2 cups Butter
1 cup Water
3 Tablespoons Cocoa Powder
2 whole Eggs
1 teaspoon Baking Soda (Dissolved In The Buttermilk)
1/2 cups Buttermilk
1 teaspoon Vanilla
_____
FOR THE GLAZE:
1/2 cups Butter
2 cups Sugar
1 dash Salt
1/3 cups Cocoa
1/2 cups Milk
1 Tablespoon Vanilla
_____
FOR THE FROSTING:
1/2 cups Butter
2/3 cups Cocoa
16 ounces, fluid Powdered Sugar
1/8 teaspoons Salt
1 teaspoon Vanilla
3 Tablespoons Milk

1
For the cake, combine the sugar, flour and salt; set aside. Over medium heat; bring the butter, water and cocoa to a boil and pour over the flour mixture. With a wooden spoon mix in the eggs, buttermilk (with baking soda dissolved in it) and vanilla. Pour into a greased jellyroll pan and bake at 350 degrees for about 40 minutes (or until cake tests done). Make sure you prepare the glaze during the last few minutes of baking so you can pour the glaze over the cake while it is hot!
2
For the glaze, combine all the ingredients except for the vanilla over medium heat and bring to a boil. Count to about 80-100, take it off the heat and stir in the vanilla until thickened. Pour over the hot cake and let set until glossy and hard. Allow the cake to cool COMPLETELY before you frost-this is key. Top with buttercream frosting after it is cool.
3
For the frosting, cream butter. Mix cocoa, powdered sugar and salt together. Add to creamed butter and add vanilla. Gradually add your milk one tablespoon at a time until frosting is at desired consistency-it may take an extra tablespoon depending on how you like your frosting.

2434

kcal

Calories

103

Fat

382

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 27 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 2 cups Flour, 1/2 teaspoons Salt, and more.

Yes, Nana’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.

Nana’S Chocolate Sheet Cake

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