Chocolate Sheet Cake
Description
This is a recipe from an old cookbook of Mom’s and the author is listed as ‘Connie Fowle’. It looks a bit odd, but it works…definitely make sure that you have the proper pan – an 11 x 17 with at least a 1-inch edge. Also, the icing seems like too much, you can decide, I squeezed it all on because a bunch of kids were going to be enjoying it and it serves to make the edges very gooey and chocolaty – enjoy!
Ingredients
Chocolate Sheet Cake
2 c. EACH flour AND sugar
4 T. cocoa
1 c. melted butter mixed with 1 c. hot water
2 eggs
1 t. vanilla
1/2 c. buttermilk mixed with 1 t. baking soda
Preheat the oven to 400 and grease an 11 x 17 baking sheet (with a good edge, this is usually called a jellyroll pan). In a large bowl, whisk together the flour, sugar and cocoa, then whisk in the butter and hot water and mix well. Add the eggs, vanilla and buttermilk (mixed with baking soda), whisk until well combined and the batter is smooth, then pour into your prepared pan. Bake for about 18 minutes – check it at 15 minutes – the middle should bounce back to a light touch.
Glaze
1/2 c. milk heated with 1/2 c. butter
1 t. vanilla AND 4 T. cocoa AND 3 to 4 c. icing sugar
sprinkles or chopped nuts for decoration
Instructions
Heat the milk and butter to almost boiling, then remove from the heat (or pour into large bowl) and add the vanilla, cocoa and 3 cups of icing sugar to start – I found using my electric hand beaters the easiest. Add the final cup of icing sugar (or more) at your discretion – the icing is thin, but you want it to run without actually being water-like runny. As soon as the cake comes out of the oven, pour the icing over top and spread it as evenly as you can over the whole cake. The slower you pour, the more manageable it will be as it sets quite quickly – I would wait about an hour before cutting it, but decorate it straight away if you’d like.
- Category: Cakes
