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Chocolate Sheet Cake Recipe
|Sugar||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Baking cocoa||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Confectioners sugar||2 Cup (32 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5476 Calories from Fat 1625
% Daily Value*
Total Fat 183 g281.6%
Saturated Fat 70.1 g350.4%
Trans Fat 0 g
Cholesterol 672.4 mg
Sodium 2620.2 mg109.2%
Total Carbohydrates 907 g302.3%
Dietary Fiber 21.6 g86.3%
Sugars 685.4 g
Protein 69 g137.8%
Vitamin A 67.5% Vitamin C
Calcium 31.7% Iron 105.5%
*Based on a 2000 Calorie diet
In a small saucepan, bring butter, cocoa and water to a boil.
Add to dry ingredients and mix well.
In a small mixing bowl, beat eggs.
Add buttermilk and vanilla; mix well.
Stir into cocoa mixture.
Pour into a greased 15-in.x 10-in.x 1-in.baking pan.
Bake at 375° for 20-22 minutes or until a wooden pick inserted near the center comes out clean.
Meanwhile, in a saucepan, bring butter, cocoa and milk to a boil, stirring constantly.
Remove from the heat; add sugar and vanilla.
Spread over hot cake; immediately sprinkle with nuts.
Cool completely on a wire rack.