"The belly rules the mind."--Spanish Proverb

Chocolate Sheet Cake Recipe

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This recipe for Chocolate Sheet Cake, by , is from Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gee King
Added: Saturday, March 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2c. plus 2 tsp. all purpose flour
2 c. granulated sugar
1 tsp baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. water
1/2 c. butter
1/4 c. unsweetened cocoa
1/2 c. low-fat buttermilk
1 tsp. vanilla extract
2 large eggs

Icing:
6 tbsp butter
1/3 c. fat free milk
1/4 c. unsweetened cocoa
3 c. powdered sugar
1/4 c. chopped pecans, toasted
2 tsp vanilla extract

Directions:
Directions:
Preheat oven to 375. To prepare cake, coat a 15x10 inch jelly roll pan with cooking spray and dust with 2 tsp. flour. Lightly spoon 3 c. flour into dry measuring cup, level with a knife. Combine 2 c. flour and next 4 ingredients in a large bowl; stir well with a whisk. Combine water, 1/2 c. butter, and 1/4 c. cocoa in small saucepan. Bring to a boil, stirring frequently. Remove from heat and pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, vanilla and eggs, beat well. Pour batter into prepared pan. Bake at 375 for 17 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack.

To prepare icing, combine the butter, milk and cocoa in a medium saucepan. Bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans and vanilla. Spread over hot cake. Cool completely on wire rack. Yield 20 servings.

Note: You can also make this in a 13x9" baking pan. Bake at 375 for 22 minutes.

 

 

 

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