Tuesday, February 12, 2013

Chocolate sheet cake

Since I'm not into the doom and gloom right now, and other negative aspects that can creep into life, here is an awesome recipe. It didn't transfer over from notepad very wall, but here it is anyhow.
It's not low fat, it might kill your arteries, but it's yummy. The finished texture should be a little heavier than normal cake but not brownie-like.
This is mother in-laws recipe that I've been using for years.


In large bowl sift together:         2 cups sugar
                                                    2 cups flour

Put in small sauce pan:         1 stick butter or margarine
  Bring to boil and pour        1/2 cup Crisco
  over flour sugar mixture    4 TBS. cocoa
                                             1 cup hot water

Add to above mixture:           1/2 cup buttermilk
                                              1 tsp. soda
                                              2 eggs well beaten
                                              1 tsp. vanilla

Batter will be thin!

CAUTION: use a newer sheet pan if available, or be sure it's greased & floured really well. You don't want it to stick.

Pour into well greased & floured 15 1/2" x 10 1/2" x 1' pan

Bake 400 degrees for 20 - 25 minutes, it cooks fast, test it like a normal cake but watch the edges.


5 minutes before cake is done

Put in large saucepan:                1 stick Butter or Margarine
      Bring to boil stirring            4 Tbs. Cocoa
                                                   6 Tbs. Milk (or so)

Remove from fire and Add:    1 box Powdered Sugar (about 2 cups, not sifted)                                                  1 tsp. Vanilla
                                                1 cup pecans chopped (optional but nobody likes nuts in cake.... right)

Stir (beat?) well and spread on warm cake with a knife, being careful not to press too hard.

CAUTION: Don't just dump the whole pan of icing in the middle of the warm cake....like I did the first time!  It will just make a giant hole in it.


  1. Sounds wonderful. My mother in law made something similar, but added a half a cup of mayonnaise to the cake batter. It was the moistest cake I ever had to try to avoid ! Remember, chocolate is nature's perfect food, in my world anyway !

    1. I never buy mayo and I'm not sure the tangy zip of miracle whip would sit too well. I'm thinking of making a cake this week and using mayan cocoa for a bit of bite to it.

    2. I think she used Duke's, which is a plain mayonnaise. She never bought Miracle Whip. Oddly, it really works well, but I am never looking to take on additional calories, moist cake or not !

  2. It sounds delicious. My secret to my chocolate cake is adding whiskey. Try it!

    1. I shudder at the thought of drinking dark booze... but how much would you add to the actual cake?