Chocolate Sheet Cake

Chocolate Sheet Cake

Everything’s bigger in Texas. And while I’m not from nor do I live in Texas it is hands down the state with the most pride ever. EVER. When I lived there for a brief moment I discovered that every license plate, house, doorstep, etc bears the state or the state flag. Good mercy. And yet, I loved it. In fact, I would love to move there. So, if any of you Texans know a good job for Mr Handsome we will move there in a heartbeat. Seriously, get on that. In the meantime, I’m going to enjoy Grandma’s Chocolate Sheet Cake that could totally be from Texas given the size.

Chocolate Sheet Cake

The Best Frosting

I hate to admit this, but I could drink it, and I don’t ever make/eat frosting. It’s so unbelievably good. And Creamy. And warm. Oh, it’s so warm and perfect. I know, you’re all confused. The frosting is made stove top and oh my gosh, it’s so delicious. I just pace while my mom makes it, and then I steal that spatula as fast as I can. I totally hate when she uses every last bit of frosting. Such a waste. πŸ˜‰

chocolate sheet cake

Mmmm just look at it. Gosh, is there anything better than enjoying delicious food with your loved ones? Our friend, Derek always wants a frosting that sets up, and buddy this is it. You will love it. Your mom will love it. πŸ˜‰

My mom grew up eating this easy sheet cake and it made an appearance at my house every holiday season growing up. It’s easy to make, sets up perfectly, stays moist, and it feeds an army. Isn’t that exactly what you need around the holidays, easy to make food that feeds a ton of people? Plus, just wait until you smell all of that chocolate cooking, you’ll thank me. Promise.

Chocolate Sheet Cake

Texas Sized Chocolate Sheet Cake
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A warm, moist, chocolate cake that is the size of Texas, especially in flavor!
Ingredients
Chocolate Cake
  • 2 Cups of Flour
  • 2 Cups of Sugar
  • ½ Cup of Margarine
  • ½ Cup Shortening
  • 4 Tablespoons of Cocoa
  • 1 Cup of Water
  • ½ Cup of Buttermilk (Or ½ Cup of milk and 1 tablespoon of vinegar)
  • 2 Eggs, slightly beaten
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla
  • 1 Pinch of salt
Warm Chocolate Frosting
  • ½ Cup of Margarine
  • 4 Tablespoons of Cocoa
  • 6 Tablespoons of Milk
  • 1-1lb Bag of Powdered Sugar
  • 1 Teaspoon of vanilla
  • 12x18" jelly roll pan
Instructions
For the Cake
  1. Heat oven to 400 degrees.
  2. In the bowl of a kitchenaid, mix the flour and sugar.
  3. Place the margarine, shortening, cocoa and water in a saucepan over medium heat and bring it to a light boil.
  4. In a separate bowl, combine the buttermilk, eggs, soda, cinnamon, vanilla and salt whisk until smooth.
  5. Take the cocoa mixture and pour it over the flour mixture and mix until smooth. Add the buttermilk mixture and mix again until smooth.
  6. Lightly spray a cookie sheet with cooking oil (Pam). Pour the mixture in the pan and bake for 20 minutes.
Warm Chocolate Frosting
  1. Add the margarine, cocoa and milk to a saucepan over medium heat until it reaches a soft boil. Add the powdered sugar and vanilla and whisk until smooth. Spread onto the cake while both the frosting and the cake are still warm. Enjoy!
Notes
*Make sure that you frost the cake while it is still warm with the warm frosting.
*I received compensation from Mom It Forward and Unilever for this post, but the opinions remain my own

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.