Chocolate Cinnamon Sheet Cake Recipe

Chocolate Sheet Cake
submitted by bahuja2001 at


Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageCuisine
DishInterest Group


 Cocoa1⁄4 Cup (4 tbs)
 Water1 Cup (16 tbs)
 Vegetable shortening3⁄4 Cup (12 tbs)
 Flour2 1⁄2 Cup (40 tbs)
 Baking soda1 Teaspoon
 Salt1 Teaspoon
 Cinnamon1 Teaspoon
 Sugar2 Cup (32 tbs)
 Buttermilk1⁄2 Cup (8 tbs)
 Vanilla1 Teaspoon
 Butter1⁄2 Cup (8 tbs)
 Milk1⁄4 Cup (4 tbs)
 Powdered sugar2 Cup (32 tbs)
 Nuts1⁄2 Cup (8 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 6676 Calories from Fat 2727

% Daily Value*

Total Fat 307 g472.7%

Saturated Fat 112.1 g560.4%

Trans Fat 20.2 g

Cholesterol 670.5 mg

Sodium 3762.2 mg156.8%

Total Carbohydrates 949 g316.5%

Dietary Fiber 36.1 g144.5%

Sugars 650.3 g

Protein 79 g158.9%

Vitamin A 67.4% Vitamin C 0.32%

Calcium 42.7% Iron 140.4%

*Based on a 2000 Calorie diet


Mix cocoa and water in saucepan.
Add shortening.
Bring mixture to a boil then cool slightly.
Sift together flour, baking soda, salt and cinnamon.
Blend together (do not beat) sugar and eggs in a large mixing bowl.
Blend in cocoa mixture.
Add sifted dry ingredients alternately with buttermilk, stirring after each addition until well blended.
Stir in vanilla.
Pour into greased (15 1/2" x 10 1/2" x 1") jelly roll pan.
Bake in a hot 400° oven for 20 min.
Icing: Melt butter or margarine in milk in small saucepan.
Mix cocoa with powdered sugar and stir into milk mixture.
Add vanilla.
Spread on cake.
Top with chopped nuts.