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recipe_466

Easy Chocolate Sheet Cake

Prep Time:
20 minutes

Cook Time:
30 to 35 minutes

Servings:
15 to 18 servings, or more

Prep Time:
20 minutes

Cook Time:
30 to 35 minutes

Servings:
15 to 18 servings, or more

Easy Chocolate Sheet Cake

INGREDIENTS

Easy Chocolate Sheet Cake

  • Cake
  • 1/2 C. (125 mL) buttermilk
  • 1 tsp. (5 mL) baking soda
  • 1/4 C. (50 mL) unsweetened cocoa powder, sifted
  • 1 C. (250 mL) water
  • 1/2 C. (125 mL) butter or margarine
  • 1/2 C. (125 mL) Crisco® Pure Vegetable Oil
  • 1 tsp. (5 mL) vanilla
  • 2 eggs, slightly beaten
  • 2 C. (500 mL) all-purpose flour
  • 2 C. (500 mL) granulated sugar
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • Frosting
  • 1/4 C. (50 mL) unsweetened cocoa powder, sifted
  • 1/2 C. (125 mL) butter or margarine
  • 1/4 C. (50 mL) milk
  • 1 tsp. (5 mL) pure vanilla extract
  • 4 C. (1 L) powdered (confectioner’s) sugar, sifted

DIRECTIONS

  1. Heat oven to 400ºF (200ºC). Grease and flour or line with parchment paper a 13 x 9-inch (3 L) pan. In a small bowl, combine buttermilk and baking soda; mix well.
  2. For cake: In medium saucepan, combine cocoa, water, butter and oil. Bring to a boil over medium heat, stirring constantly.
  3. Remove from heat; stir in buttermilk and vanilla. Add eggs; blend well. Add flour, sugar and Ground Saigon Cinnamon; mix well. Pour batter into prepared pan.
  4. Bake at 400ºF (200ºC) for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool for 1 hour or until completely cooled.
  5. For frosting: In medium saucepan, combine cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove pan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Spread frosting over top of cooled cake.