Chocolate Sheet Cake
by RoryThis recipe comes from AllSpicer Andy's aunt Mindy. It yields a delicious, wonderfully moist classic frosted chocolate sheet cake.
Chocolate Sheet Cake
Rated 5.0 stars by 1 users
Category
Desserts
Ingredients
2 C. All-Purpose Flour
2 C. Granulated Sugar
-
½ tsp. Sea Salt, Fine
1 C. Water
-
¼ C. Cocoa Powder, Organic Dutch Processed
½ C. Margarine (1 Stick)
½ C. Buttermilk
1 Egg
1 tsp. Baking Soda
-
1 tsp. Vanilla Extract, Mexican
1 Stick Margarine
-
4 Tbsp. Cocoa Powder, Organic Dutch Processed
¼ C. Milk
4 C. Powdered Sugar
-
1 tsp. Vanilla Extract, Mexican
For the Cake:
For the Frosting:
Directions
Preheat oven to 400°F.
Add flour, sugar, and salt to a large mixing bowl and stir well to combine.
In a saucepan add together water, cocoa powder, olive oil, and margarine. Stir well while bringing the mixture to a boil, then add to the flour mixture and stir well to incorporate.
Mix together buttermilk, egg, baking soda, and vanilla extract in a small bowl, then add to the other cake ingredients. Stir well to combine.
Pour the cake batter into a greased sheet pan and bake for 20 minutes.
Once the cake is out of the oven, make the frosting. Quickly bring the oleo, cocoa powder, and sweet milk to a boil in a small sauce pan.
Pour the mixture over 4 cups of powdered sugar and add ¼ tsp. Mexican Vanilla Extract. Beat until smooth. Add additional powdered sugar if necessary, ¼ C. at a time.
Pour the frosting over the sheet cake while it’s still warm from the oven.
Recipe Note
Substitute Bourbon Island Vanilla Extract or Vanilla Paste for the Mexican Vanilla Extract if that's what you have on hand.
Replace 1/4 C. of the Extra Virgin Olive Oil with Blood Orange Fused Olive Oil or Chipotle Infused Olive Oil for a twist on the original recipe.