Chocolate Sheet Cake I

by 247tasty

This is a simple old school chocolate cake that’s been around for ages. It’s moist and very chocolatey! It is easy to make and everyone’s crazy about it! You are welcome to put pecans and walnuts in the homemade chocolate frosting, it’s delicious! I will be making this again soon and I will try to put some chocolate chips in it and a scoop of vanilla ice cream on top. Scrumptious!


2 c. all-purpose flour
2 c. white sugar
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
½ c. margarine
½ c. shortening
¼ c. unsweetened cocoa powder
1 c. water
2 eggs, beaten
½ c. buttermilk
½ c. margarine
6 tbsp. milk
¼ c. unsweetened cocoa powder
1 tsp. vanilla extract
4 c. sifted confectioners’ sugar

How to make Chocolate Sheet Cake I

Step 1: Prepare the oven by preheating it to 350 degrees or 175 degrees C.

Step 2: Meanwhile, grease and flour a 10 x 15-inch jellyroll pan.

Step 3: Sift the flour, sugar, baking soda, cinnamon, and salt in a large bowl and set aside.

Step 4: Combine half cup of margarine, shortening, 1/4 cup of cocoa, and water in a saucepan. Then, bring the mixture to a boil and cook for a minute.

Step 5: Carefully pour the liquid mixture over the flour and sugar mixture. Mix well until incorporated. Blend in the eggs and buttermilk.

Step 6: Empty the batter into the greased and floured pan. Place inside the preheated oven and bake for 30 minutes. Insert a toothpick in the middle of the cake, when it comes out clean the cake is done.

Step 7: Let the cake cook for 10 minutes. Frost the cake while still warm.

Step 8: For the frosting, combine half a cup of margarine, milk, and 1/4 cup of cocoa in a saucepan. Cook for a minute, once boiling remove from the heat and stir in the vanilla. Whisk in the confectioner’s sugar. Finally, pour the frosting over the warm cake.

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