Coco’s Chocolate Sheet Cake

Thanks to Louisiana Cookin’ Magazine for this recipe!

sheet cake

Coco’s Sheet Cake


  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/3 cup cocoa or 2 squares unsweetened baking chocolate
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick butter
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Chocolate Frosting (recipe follows)

Preheat oven to 400°F.

Combine sugar, flour, cocoa (if using powder), baking soda, and salt, in a large bowl. Mix well.

Heat baking chocolate (if using), butter, vegetable oil, and water in a saucepan until boiling. Pour over dry ingredients and mix.

Beat in buttermilk, eggs, and vanilla. Pour thin batter in greased and floured 11×17-inch sheetpan. Bake for 20 minutes or until a knife inserted in cake comes out clean.

Top with frosting while cake is still warm. Serve warm or cold.

Chocolate Frosting


  • 1 stick butter or margarine
  • 1/2 square baking chocolate or
  • 4 tablespoons cocoa powder
  • 6 tablespoons milk
  • 4 cups (1 pound) confectioners’ sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups Louisiana pecan pieces

In a large metal saucepan set over medium-high heat, melt butter or margarine, chocolate or cocoa, and milk.

Cook until the mixture bubbles around the edges. Remove from heat and add confectioners’ sugar, vanilla, and pecans. Combine ingredients thoroughly using an electric mixer.



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