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Chocolate Sheet Cake


Serves: 16

Prep Time: 15 minutes

Cooking Time: 25 minutes

Difficulty: Easy

Comments

A friend gave us this recipe years ago, which we lightened only slightly. It is great for parties since it feeds so many. You will need a 10 inch by 15 inch jelly roll pan to bake it in. Frost the cake while both the cake and the frosting are still warm.

Ingredients

2 cups flour, all purpose

2 cups sugar

2 egg(s), large

1 cup butter

1 cup water

4 tablespoons cocoa powder

1/2 cup sour cream, low fat or light

1/2 teaspoon salt

1 teaspoon baking soda

1 pound powdered sugar

1/2 cup butter

4 tablespoons cocoa powder

6 tablespoons milk, 1% fat

1 teaspoon vanilla extract

1 cup nuts, almonds or pecans, chopped, optional

Preparation

For the Cake: Preheat the oven to 350 degrees. Place the one cup of water in a small saucepan. Add 1 cup of the butter and 4 tablespoons of cocoa powder. Bring to a boil over medium heat. Remove from the heat. Place the flour, sugar, and salt in a large mixing bowl. Pour the melted butter and cocoa mixture into the mixing bowl and mix well. Add the sour cream, baking soda, and eggs. Beat with a mixer until all ingredients are mixed well. Prepare a jelly roll pan 10 inch by 15 inch by 1 inch deep with cooking spray. Pour the cake batter into the pan. Bake in the upper third of the oven for approximately 22 minutes until firm in the center. Remove the cake from the oven and allow it to cool for about 5 minutes. Spoon and spread the icing over the cake while the cake is still warm. To make the icing, place a small sauce pan over medium heat. Add the milk, butter and cocoa powder and bring to a low boil. Remove from the heat and add the powdered sugar. Mix with a mixer, and add vanilla. Stir in nuts. Spoon the icing onto the cake and spread with a knife while the cake and icing are still warm. The icing will set as it cools. Wait until the cake cools before cutting it.

Nutrition

Per Serving About: 430 calories, 21 g fat, 12 g saturated fat, 4 g protein, 61 g carbohydrates, 2 g dietary fiber, 310 mg sodium


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