Chocolate cake baked the old-fashioned way, with homemade chocolate icing. a long-time favorite within the family.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 – 10×15 inch jelly roll pan |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup margarine
- ½ cup shortening
- ¼ cup unsweetened cocoa powder
- 1 cup water
- 2 eggs, beaten
- ½ cup buttermilk
- ½ cup margarine
- 6 tablespoons milk
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
- In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
- To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners’ sugar. Pour over warm cake
Nutrition Facts
| Calories | 599 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 374 mg |
| Sugars | 73 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! A true crowd pleaser!!
Super easy and great for a crowd.
I make this chocolate sheet cake for birthdays, holidays and church potlucks. It is fabulous and can be cut into many slices to serve a big group. Best chocolate cake ever!
I didn’t add the two whole eggs, I poured about a half egg out and added the remaining 1 1/2 egg so it was more brownie like than fluffy cake like. It was awesome!!! Favorite sheet cake recipe I have tried so far!
I used all butter not margarine and shortening. I only used 1/4 tsp of cinnamon. The taste was good but the cake was too dry and 4 cups of confectioners sugar was too much, I didn’t use all of it and the frosting was spreadable but not as moist as I would have liked. I was careful to add the sugar slowly so as not to have the frosting seize up. I’ll try a different recipe next time.
I made it exactly as made and loved it. It’s exactly what I wanted it to be. Will make it again.
Next time I make this recipe, I will make more frosting, It was a little sparse for this delicious cake.
I didn’t get a chance to take a photo but all I can say this cake is awesome.. it reminded me of my grandmother’s cooking until she got sick and couldn’t cook anymore then my grandfather took over and I always wondered how he made his icing and I think I may have duplicated it with the icing for this cake.
Wowza!!!! This was absolutely the BEST chocolate cake!!!!! However, it is truly a sheet cake and probably would not do well if you are thinking 2 layer cake. I used all butter, NO margarine or shortening and left out the cinnamon. Cooked as directed. Iced as directed. Every one of our guests was raving about this cake and there was not a crumb left. I will make this cake over and over again. DO NOT be swayed by those who said it was dry or flavorless! The recipe cannot compensate for lack of skill in the kitchen!
Great cake! We ate it while it was warm and it was fabulous! I used butter instead of margarine and it turned out just fine! I will definitely make it again!
This is the easiest, best cake recipe ever!!!! I used only a pinch of cinnamon because I only wanted to enhance the chocolate flavor not overwhelm it. I also didn’t use shortening, just added about another half stick of margarine. Turned out beautifully.
Incredible! This is the best I’ve tryed or tasted. My husband asked for a Choc Sheet Cake for his Birthday last year and my 1st attempt was dismal. I tryed several in the last 9 months and THIS IS IT! Awesome ChocOlaty Goodness! Did quit smoking during this test process and ended up making 4 of these cakes. Gained 13 pounds in 14 days but it got me through the tough times! Magic Cake.
I made a few small changes to the recipe, due to what I had on hand. I used a half cup of butter instead of margerine for both the cake and the frosting, I added a teaspoon of vanilla to the cake recipe (I subtracted a teaspooon of water so the recipe wouldn’t be affected) and because I didn’t have buttermilk, I used regular milk that I soured with a tablespoon of lemon juice. I was worried that the cake itself wouldn’t be chocolate-y enough but when combined with the chocolate frosting, it was just right. VERY moist cake–one of the best textures I’ve had in a cake in a long time.
Super easy to make with good texture. This is not a “Death-by-Chocolate” cake, but it is very moist. This is the third one I’ve baked this month. Each one has turned out perfect. I leave it unglazed so the husband can take some on his drive to work.
Very moist cake! I added some chocolate chips to make it more “chocolatety”.
7.14.10 … http://allrecipes.com/recipe/17899/chocolate-sheet-cake-i/ … This is the second best MEDIUM chocolate cake. It’s a close second to Old Fashioned Chocolate Cake. This has a thin batter so doesn’t round too much. Notes4Me: IT of two! second best medium cake. thin batter. Close second to old fashioned. Eric’s second favorite … Old Fashioned Cake ingredients (only diff is vanilla) but use these directions= combne dry. Boil water, butter & cocoa for a minute then add to dry. Combine buttermilk, eggs & vanilla. Add.
This is an excellent cake – very moist and lots of chocolate flavor. I used butter instead of margarine in both the cake and frosting, and I love the little something extra the cinnamon gives. This has now become my go-to recipe for an indulgent chocolate cake. I’ve already made it twice in 12 hours to take to friends!
Just made this for my son’s 9th birthday. He is a chocolate lover and he and his friends ate until the last bite and asked for more. Said it was the best chocolate cake ever!
Very good basic chocolate cake that everyone loves and is easy to make. It is the perfect birthday cake for a large crowd, not to mention that a scoop of vanilla icecream fits right on top!. I do have to say that when I read some of the other reviews that say it is tasteless, dry etc.etc. and not just this recipe but others as well, I ask you this question… are your ingredients fresh? 2 year old cinnamon and old baking chocolate lose their flavor. Also shortening, and vegetable oil that has been sitting in the back of a pantry for a long time gets rancid. So check those spices for freshness and I am sure you will have better results with the wonderful recipes on this website.
This was an excellent cake!
After the first batch I made some modifications. The recipe as is is a little bland and does not rise very much. I am making cupcakes doubling the recipe (first try was single recipe). For a double recipe: I add an extra egg and 2 tsp vanilla, I substitute butter for margarine and use 1/2 brown sugar 1/2 white sugar, then I use heaping measurements for the baking soda, cinnamon & cocoa. Double recipe makes 32 FULL cupcakes.