Summer finds us doing a lot of outdoor things, and spending time with family and friends. If we are lucky, it also involves eating some wonderful food.
Next time you need to bring a dessert to a pot luck or an outing, make it easy on yourself and delicious for everyone. Try a Chocolate Sheet Cake. Quick. Easy. And delicious served with homemade ice cream!
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Chocolate Sheet Cake
- 2 cups Sugar
- 2 sticks Butter
- 1 cup Water
- 2 Eggs
- 1 t. Vanilla
- 2 cups Flour
- 3 T. Cocoa
- 1/2 cup Buttermilk
- 1 t. Soda
Grease and flour a 17-1/2″ x 12-1/4″ x 1″ jelly roll pan. Set aside.
Sift together flour and sugar. In a sauce pan, over low heat, mix butter, cocoa and water. When the butter is melted, pour over the flour mix.
In another bowl, combine the buttermilk, eggs, soda and vanilla; blend until smooth. Add the milk mixture to the flour mixture and stir until smooth.
Pour into the prepared pan. Bake at 400 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean.
For the Frosting:
Melt 1 stick butter. Add 3 T. Cocoa and 6 T. milk. Add 1 box powdered sugar and 1 t. vanilla. Beat until smooth.
Add 1 cup chopped pecans and mix well.
Pour and gently spread over the warm cake.
One thing you need to know about this cake is that, if you aren’t careful, the frosting will melt somewhat when it comes in contact with the warm cake and begin to run off the cake and onto your counter.
I usually run a knife around the edges of the cake and encourage the frosting to fill up the space as much as possible. You may still have some spillage, but pour slowly and spread as you go to prevent the worst of the mess.
Did you enjoy this recipe? Check out other delicious southern family recipes in my The Farm Wife Cookbook! (you can also get 9 free ones to try it out, first!)