by adrassen

I got it from my Momma…

And she got it from her Momma, and she got it from HER Momma!

This recipe has been passed down in my family for generations. It’s simple, it’s quick, makes a large amount and it’s absolutely delicious! Today, we’re making my Mom’s Chocolate Sheet Cake.

I hit up my Mom and asked her where she got this recipe as it is hands down my absolute favorite cake in the world!! Turns out that her Grandmother used to make this a lot out on the farm and (obviosuly) has a long history in our family.

“This was a very popular cake because the ingredients were staples that you would normally have in your pantry. Since this is a rather large cake it is able to feed a huge family, great for potluck dinners and social gatherings. I remember during the wheat harvest season my Grandmother would make this cake often because it was easy to transport to the field along with a huge lunch she would prepare for the harvest crew. Lunch was always a full course meal that might consist of fried chicken, potato salad, baked beans, rolls, fresh baked chocolate sheet cake and plenty of iced tea and lemonade.”

Over the years, my Mom has tweaked this recipe and added some interesting changes! “With this basic recipe you can make slight changes to create a whole different pallette preference. Examples: adding cinnamon, using different flavor infused oil (i.e. blood orange) or even cayenne pepper!”   

Simple. Delicious. Chocolate. Whichever way you chose to make this cake, you can’t go wrong!

Chocolate Sheet Cake  

Cake Ingredients:

  • 2 cups white sugar 
  • 2 tsp cinnamon 
  • 1 stick unsalted butter 
  • 1/2 cup cocoa 
  • 2 eggs
  • 1/2 cup buttermilk 
  • 2 cups all purpose flour 
  • 1/4 tsp salt
  • 1/2 cup oil
  • 1 cup water
  • 1 tsp vanilla
  • 1 tsp baking soda 

      ***QUICK TIP***

      If you don’t have buttermilk on hand, take 1 cup of milk and let it set for a few minutes to warm to room temperature. Add either 1 tbs white vinegar or 1 tbs lemon juice to the milk & stir well. 


      Instructions

      1. In a small bowl, dissolve baking soda in the buttermilk. Add the eggs & vanilla and set aside. 
      2. In a large mixing bowl add sugar, cinnamon, flour & salt. 
      3. In a small pan add the oil, butter, cocoa & water and bring to a boil. Once it’s reached a boil, pour over the dry ingredients in the large mixing bowl. 
      4. Add the egg & buttermilk mixture to the dry ingredients. Mix well until no lumps appear. 
      5. Spray a large sheet cake pan with cooking spray. Pour the cake batter in and smooth out with a spatula. 
      6. Bake at 350Ā° for 20 minutes. 
      7. Remove from oven and place on a cooling rack.

      Frosting Ingredients:

      • 1 stick unsalted butter 
      • 6 tbs milk
      • 4 tbs cocoa 
      • 1 lb confectioners sugar 

      Instructions  

      ***Only do this once the cake has been removed from the oven***

      1. Place the confectioners sugar in a large mixing bowl.
      2. In a small pan add butter, milk & cocoa. Bring to a boil.
      3. Once at a boil, pour over confectioners sugar and mix well.
      4. Pour over the cake while it’s still hot and spread out evenly with a spatula. Wait about 15-20 minutes before slicing and serving.

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