Chocolate Sheet Cake
A thin chocolaty cake that is a simple desert. It is a little like a thin frosted brownie but, not nearly as dense.
Chocolate Sheet Cake
A thin chocolaty cake that is a simple desert. It is a little like a thin frosted brownie but, not nearly as dense.
Servings Prep Time
24 20minutes
Cook Time
25minutes
Servings Prep Time
24 20minutes
Cook Time
25minutes
Ingredients
Mix and set aside
In a sauce pan, nelt
Mix together and add
Icing
Instructions
  1. Preheat oven to 400 degrees.
Cake
  1. In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
  2. In a medium saucepan, melt the butter, Shortening and then add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water into the pan. Allow it to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased 15 1/2 x 10 1/2 jelly roll pan (or rimmed baking sheet) and bake at 400 degrees for 20 minutes.
Icing
  1. While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
  2. Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.
Recipe Notes

Since we have nut fans and not-so not fans we would sprinkle walnuts or pecans over half the cake to keep the peace.