CHOCOLATE SHEET CAKE

Chocolate Sheet Cake image

This is our favorite chocolate cake. It is rich and moist. Note: If you don't have the buttermilk on hand, put about 1 teaspoon of vinegar into 1/2 cup milk and let it sit for 15-20 minutes. ***Note: if you don't have the Butter Flavor Crisco, just increase the 1/2 cup butter to 1 cup of butter and omit the Crisco. I've made it both ways and it is great either way.

Provided by Juenessa

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 17

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Ingredients

2 cups flour
2 cups sugar
5 tablespoons cocoa
1 teaspoon cinnamon
1/2 cup butter or 1/2 cup margarine
1/2 cup Butter Flavor Crisco (shortening)
1 cup water (or 1 cup strong, brewed coffee)
2 eggs, slightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter or 1/2 cup margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped (optional)

Steps:

Cake: Stir first four ingredients together.
Put butter, Crisco and water in saucepan and bring to a rapid boil.
Pour over flour mixture.
Add eggs and buttermilk that have been mixed with baking soda.
Add vanilla and beat until well mixed.
Bake in a greased cake pan (10 X 15 or 9 X 13).
Bake at 350 for approximately 25 minutes.
While cake is still hot, frost it.
Frosting: Bring butter, cocoa and milk to a boil.
Add to powdered sugar.
Mix well.
Add vanilla and pecans.
Mix well.
Spread on hot cake.

*** Explore more Chocolate Sheet Cake Recipes »

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