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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sheet Cake Recipe

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This recipe for Sheet Cake is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
1/2 c. oil
1 c. water
3 T. cocoa powder
2 c. flour
2 c. sugar
1/2 c. milk or buttermilk
2 eggs
1 tsp. baking soda
1 tsp. cinnamon
1-1/2 tsp. vanilla
.
Chocolate Frosting:
1 stick butter
2 to 3 tbsp. cocoa powder
6 tbsp. milk
1 tsp. vanilla
2-1/2 c. powdered sugar
1 c. nuts (optional)
Directions:
Directions:
In a large mixing bowl, combine flour and sugar; set aside. In a medium saucepan combine 1 stick butter, oil, water, and 3 tbsp. cocoa. Bring mixture to a boil, stirring constantly. Remove from heat. Add chocolate mixture to flour mixture until thoroughly blended. Add eggs, milk, baking soda, cinnamon and vanilla. Beat for 1 minute (batter will be thin). Pour batter into a grease a 15 x 10 x 1 jelly roll pan. Bake at 425° for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Frosting:
While the cake is baking; in a medium saucepan combine 1 stick butter, 2 tbsp. cocoa, and 6 tbsp. of milk. Bring to a boil. Remove from heat; add 1 tsp vanilla and stir. Gradually add 2-1/2 cups sifted powdered sugar. Beat until smooth. If desired, stir coarsely chopped pecans.
Pour warm chocolate frosting over the warm cake, spreading evenly. Leave cake in pan and place on a wire rack; cool thoroughly before cutting.
Number Of Servings:
Number Of Servings:
24

 

 

 

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