Chocolate Sheet Cake
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Chocolate cake with fudge-like frosting has a few steps but really isn’t difficult to pull together. This recipe serves a crowd. It slices beautifully when cooled. It’s perfect for a summer picnic or winter holiday party. What’s not to love?
Sheet cakes are traditional recipes that stay popular for good reason. The cake batter fills a sheet pan, which is larger than a 9 x 13. Typically, sheet pans are 11 x 15 in size. The sheet pan I use for this cake is made in Ohio, USA. Quality Plastics, LLC manufactures it. I also use it for many other sheet cakes. This pan is named the Chickadee Pan and is the middle-sized one in a family of three stainless steel pans. It measures 10 1/2 by 15 inches. This is the perfect size to hold a Chocolate Sheet Cake with delicious chocolate frosting. This heavy-duty pan is made of thick gauge, high-quality stainless-steel for sturdy construction. It will outlast any of the thin metal or aluminum pans found on the market today.
This recipe is from the 1960s when Nashville, Tennessee, ladies gathered for Tupperware parties, Home Demonstration Clubs, and PTA meetings. Passed down to my Aunt Linda from her husband’s aunt, this recipe is easy to assemble. The first time I made it was in Aunt Linda’s kitchen. We were preparing for a party to celebrate my cousin’s entry into the Navy. This cake serves at least 24 people but that depends on sizes of pieces that are cut.
This cake can be created and ready to serve within an hour. It cuts cleaner when allowed to cool. But, I can attest that it is perfect when enjoyed hot alongside a glass of cold milk.
Chocolate Sheet Cake recipe
Ingredients
Equipment
Method
- Combine the flour and sugar in a mixing bowl. Set aside.
- In saucepan, add butter, water, cocoa. Over medium heat, stir or whisk until butter is melted and mixture is combined and hot.
- Add hot mixture to the flour-sugar mixture. Mix well using a whisk or hand mixer.
- Add eggs, buttermilk, soda and vanilla to the batter. Combine well.
- Pour into greased sheet pan.
- Bake 400F for 20-25 minutes. Inserted cake tester or toothpick should come out clean.
- In saucepan, (I use the same one as above), combine butter, cocoa, and milk. Bring to a boil. Remove from heat.
- Add to saucepan, powdered sugar, vanilla and nuts, if using. Whisk to combine.
- Pour icing over hot cake.
Check out my video tutorial and learn more about this recipe at the Heritage Ways membership.
Family Favorite Recipes
Years ago my Mr. Patient and children encouraged me to write down many of their favorite recipes in one book. My first cookbook, From Katie’s Kitchen, Vol. One, includes 205 of the recipes that they requested. This book has become a fan favorite with Heritage Ways homemakers world-wide. Get your copy HERE and start cooking our many of the recipes that our family has been cooking for generations.
The Heritage Ways Diligent Homemaker’s Commitment
As Diligent Homemakers, we do the best we can with the resources we have at the time. These resources include our time, physical health and energy, money and possessions. We commit to using these God-given resources to the best of our abilities and give ourselves grace in the process.
Lazy hands make for poverty but diligent hands bring wealth.
Proverbs 10:4 of The Holy Bible, NIV
Count your blessings and know you are loved,
Mrs. Katie of Heritage Ways
