Chocolate Sheet Cake II

Chocolate Sheet Cake II

58 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Beth Leslie
Recipe by  Beth Leslie

“A very moist chocolate cake. Top with chocolate frosting.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 11x17 inch sheet pan

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.
  2. In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Share It

Reviews (58)

Rate This Recipe
Heather
63

Heather

This is by far the best chocolate cake recipe I've ever made. I used milk because I didn't have any buttermilk and put the glaze on top as suggested. It's so moist and amazing. I will make this recipe often. ;)

FRICIA
57

FRICIA

We used to call this Dean's Sheet Cake. Lost the recipe when we remodeled our kitchen! I always add a "glaze" of 1/2 cup butter, 6 Tbs of milk and 4-6 Tbs of cocoa. Melt in pan on stove or microwave. Add 3 cups powdered sugar. Mix well by hand. As soon as cake is out of oven, poke it all over with a toothpick. Pour the glaze over and it will melt on the cake and dribble down those holes. The top will shine. Cool and cut into bars. This seem to keep forever (if it lasts) when refrigerated. Now my new kitchen is complete. Thanks for sharing.

amaz
52

amaz

I doubled the recipe and baked longer in an 11x15 sheet cake pan. It came out very well - very moist and a good texture. I was skeptical because the batter is very liquidy, but there were no problems. Also added a bit of chocolate extract to the liquid ingredients for more chocolate flavor.

More Reviews

Similar Recipes

Aunt Mary's Chocolate Cake
(85)

Aunt Mary's Chocolate Cake

Chocolate Sheet Cake III
(48)

Chocolate Sheet Cake III

Sourdough Chocolate Cake
(37)

Sourdough Chocolate Cake

Chocolate Sheet Cake I
(27)

Chocolate Sheet Cake I

Chocolate Swirl Zucchini Sheet Cake
(18)

Chocolate Swirl Zucchini Sheet Cake

G.G.'s Chocolate Sheet Cake
(17)

G.G.'s Chocolate Sheet Cake

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

G.G.'s Chocolate Sheet Cake

>

next recipe:

Aunt Mary's Chocolate Cake