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Merle's Chocolate Sheet Cake Recipe

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This recipe for Merle's Chocolate Sheet Cake is from Our Family Cookbook, 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:  
Cake ingredients:
2 c. Flour
2 c. Sugar
1/2 tsp. Salt
1 stick butter
1/2 c. Shortening
1c. Water (can substitute 1 c. Brewed coffee to enhance chocolate flavor)
4 T. Cocoa
2 eggs well beaten
1 tsp. Baking soda
1/2 c. Buttermilk
1 tsp. Vanilla extract
1 tsp. Cinnamon

Icing:
1 stick butter
1 box powdered sugar (1 lb.)
3 T. Cocoa
6 T. Milk
1 tsp. Vanilla
1/2 chopped pecan (I usually double)
Directions:
Directions:
Preheat oven to 350
Grease and flour shallow cake pan (15 X 10 X 1 1/2) (can use parchment paper instead of grease and flour)

For cake:
Sift flour, measure resift with sugar and salt. Set aside.
In another bowl, mix eggs, baking soda, buttermilk, vanilla and cinnamon. Set aside.
In a saucepan, heat butter, shortening, water and cocoa; bring to a boil and pour over flour and sugar mixture. Stir well.
Then add egg mixture to above and mix well.
Pour mixture in cake pan and bake for 20 minutes.

Start preparing icing the last 5 minutes while the cake is baking.
Icing:
In a sauce pan, over low flame, mix butter, cocoa and milk. Stir until mixed well; do not boil. Remove from heat, add powdered sugar, vanilla and pecans.

Pour icing over cake while both are still hot.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Merle Mitchell's cake is a family favorite at our reunion. It's delicious warm or cold. I've modified the recipe and made it without the pecans and cinnamon for those with food allergies and it still tastes great.

 

 

 

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