Chocolate Sheet Cake

My mom has had a recipe in her recipe box for a chocolate sheet cake for as long as I can remember. She kindly texted me a copy of it a few weeks ago when I really, really wanted to make a sheet cake. I thought it was a Texas sheet cake. It’s not, although it’s similar. Although I thought I wanted to make a Texas sheet cake, I trusted that I’d had and enjoyed this cake before, so I went ahead with it.

It’s been a while since I’ve tried a recipe that wasn’t published online or in a cookbook, so I was a little nervous. However, the cake was delicious. It’s basically a frosted brownie. I inadvertently halved the oil in the cake, but it still came out very moist and stayed moist for a week.  The cake itself was tender and chocolatey; it’s a definite keeper.  Our least favorite part was the icing, which came out sugary – crystalline and fragile. The cake definitely needs a light icing, and although this one provided just the right amount of coverage and kept the cake from drying out, I’ll try a ganache next time for a better texture.

chocolatesheetcake

Chocolate Sheet Cake
 
Ingredients
  • 1½ cups flour
  • 1 teaspoon salt
  • 2 cups sugar
  • ½ cup cocoa powder
  • 2 teaspoons vanilla
  • ½ cup vegetable oil (original called for 1 cup, but it's fine with just ½ cup)
  • 4 eggs
  • ¼ cup water
  • ½ cup nuts (optional)
  • Icing option #1 (which I used)
  • 6 tablespoons butter
  • 6 tablespoons milk
  • 1 cup sugar
  • ½ cup chocolate chips
  • 1 teaspoon vanilla
  • Icing option #2 (which I'll try next time)
  • 1½ cups chocolate chips
  • ½ cup heavy cream (or substitute ¼ cup milk and ¼ cup butter)
  • 1 tablespoon butter
Instructions
  1. Mix dry ingredients in a large mixing bowl. Add wet ingredients and whisk well to combine. Add nuts if using. Pour into a greased and floured jelly roll (15-inch) pan. Bake at 325F for 25 minutes, until a toothpick inserted in the center comes out clean.
  2. After cake has cooled, make the icing. To make icing #1, combine butter, milk, and sugar. Bring to a boil, stirring constantly. Add chocolate chips and vanilla, and stir until chocolate chips are melted. Pour onto cake and let cool.
  3. To make icing #2, melt together the chocolate chips and cream over medium-low heat on the stove, stirring constantly, or in the microwave in 10 second bursts, stirring after each one. Heat until the chocolate chips are melted. Stir in the tablespoon butter. Spread thinly over the cake while the icing is warm.

 

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