Chocolate Sheet Cake with Chocolate Frosting
Community meeting training dinner, 3/26/12
This sheet cake is easy to make and feeds a crowd. It’s also delicious. Cut small pieces – this is not health food.
Adapted from The Pioneer Woman
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) butter
- 1/3 cup cocoa powder
- 1 cup water
- ½ cup buttermilk (or substitute 1 cup minus 1 tablespoon milk plus 1 tablespoon lemon juice or vinegar)
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup (1/2 stick) butter
- 3 tablespoons cocoa powder
- 3 tablespoons milk or buttermilk
- 2 ¼ cup confectioners sugar
- ½ teaspoon vanilla extract
Cake: Preheat oven to 350. Grease 2 9”x13” pans or 1 large 13”x18” pan. Or, you can use fewer/smaller pans and have a thicker cake. See notes on baking times.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Place butter, cocoa, and water in a saucepan on the stove. Bring to a boil, stirring. Remove from heat and pour over the flour mixture. Stir to combine thoroughly.
In a small bowl or measuring cup, combine buttermilk, eggs, and vanilla. Add to batter in large bowl and stir until thoroughly combined.
Pour into prepared pans and bake until a toothpick inserted in the cake comes out clean and cake springs back when gently poked, about 20 minutes for the thin cakes and up to 35 minutes for thicker cakes. Trust the toothpick and the poke, not the timer.
Frosting: In a large pot on the stove, melt the butter. Add the cocoa and whisk to combine thoroughly. Remove from heat and whisk in remaining ingredients. Pour over the cake while cake is still warm. Allow cake and frosting to cool before slicing.
Yield: 36 servings