Thursday, May 6, 2010

Not Just Any Chocolate Cake.......

There are so many different chocolate cake recipes out there and so many variations but at the end of the day any fresh chocolate cake with a glass of milk is pretty darn good. With that said I have a chocolate sheet cake recipe to share with you that will knock your socks off.

So where did I get this blessed recipe? Well......I usually save my cooking magazines until Sunday, almost as a treat or saving the best for last. I browse the magazines reading the yummy recipes and making plans in my head to make certain ones while Thad finishes his church business (since we have an assignment for our church which takes us 70 mile south of Tuscaloosa to a town called Demopolis, we love it there).

So last Sunday Thad had to go on a visit and I was left at the church for a little while. As I was looking through Paula Deen's magazine I found a chocolate sheet cake that looked delish. I also think what drew me to it was that it was an old family recipe and I felt like if it has been around this long then it must be good. So when we arrived home from Demopolis (and Thad took his Sunday afternoon nap) I made this recipe.

Chocolate Sheet Cake

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup butter (1 cube)
1/2 cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
1/2 cup whole buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 large eggs

Begin by setting the oven to 350 degrees. Spray a 13x9-inch baking pan with a non-stick cooking spray, then coat with flour. Set aside

In a kitchen aid bowl or regular bowl combine the flour, sugar and salt. Sift. Then set aside.

In a medium to large saucepan whisk together the butter, oil, cocoa and water. Bring to just a boil over medium-high heat. Make sure you stir constantly to prevent burning and stir until all ingredients are melted and smooth. Once completed add the chocolate mixture to the dry ingredients, mixing at medium speed. Then add the buttermilk, baking soda, vinegar, vanilla and eggs. Mix until pretty and smooth.

Pour the batter into the prepared 13x9-inch pan. Bake for 30 minutes or until when a butter knife is inserted it comes out clean. It took my cake about 35 minutes to bake (as always, ancient oven). While the cake is in the oven baking, start getting the ingredients together for the chocolate icing. When the timer has about 5-8 minutes left I start the icing recipe (see below).

Chocolate Icing
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk
1 (16-ounce) confectioners' sugar
1 teaspoon vanilla extract

Using a medium saucepan bring to a boil the butter, cocoa and milk; stirring constantly. Remove from the heat and add the confectioners' sugar and vanilla. Then transfer the icing mixture to a bowl or your Kitchen Aid and mix it add medium speed until it is smooth and creamy.

Once your sheet cake is done, take it out of the oven and using a fork poke holes in the cake (I did it all over). You then take the chocolate icing and while the cake is hot, pour the icing evenly over the cake. Let the cake cool completely before serving.

So on that Sunday when Thad went down for his Sunday nap, he awoke to a freshly baked chocolate sheet cake on the counter. After his first bite he literally acted like he wanted to punch something because it was so good. He loved loved loved this recipe and I must say it was divine. So thank you Miss Paula for yet another fabulous recipe.

This is a perfect post Sunday dinner dessert and serves 12-15 people and is even better with some ice cream or a cold glass of milk.

Bon Appetit!

Adapted from: "Cooking with Paula Deen"


  1. There are no real words to adequately describe the goodness of this cake. It is definitely the best cake Rozlynn has ever made (even tops the Nelson Cake and Lemon Curd cake). I recommend eating it warm--every bite.

  2. mmm...this looks amazing. Thad, you are one lucky man! ;)

  3. Tops Nelson cake???? Is that even pysically possible? I'll have to try this!