G.G.'s Chocolate Sheet Cake

G.G.'s Chocolate Sheet Cake

20
Lisa Schuster Altmiller 41

"This is my great-grandmother's recipe that she passed down to me, and it is quite simply the best chocolate dessert I have ever had. It's so simple and so yummy! Beware--if you bring this to a party it will go fast!"

Ingredients

1 h 50 m {{adjustedServings}} servings 161 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.
  2. Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.
  3. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.
  4. Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.
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Reviews

20
  1. 21 Ratings

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I also have made this recipe for many years. Our recipe has half butter and half shortening in the cake. It always turns out great. I have baked it in a 9 x13 inch pan when that was what was av...

I have been making this recipe for more than 25 years... Sometimes I add 1 Tablespoon more of the unsweetened cocoa powder for more of a chocolate taste in the cake and the icing!...it is a ver...

I have been making this cake since I was about 10 years old, and I will be 46 next month! Everyone who has ever had this LOVES it! So moist and delicious. I add extra cocoa, usually about a half...