Coco’s Chocolate Sheet Cake


Thanks to Louisiana Cookin’ Magazine for this recipe!

sheet cake

Coco’s Sheet Cake

MAKES 18 SERVINGS

  • 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

MAKES ABOUT 4 CUPS

  • 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.

 

Advertisements

One thought on “Coco’s Chocolate Sheet Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s