Chocolate Sheet Cake II Recipe

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Most Helpful Positive Review

Jul 03, 2008

This is by far the best chocolate cake recipe I've ever made. I used milk because I didn't have any buttermilk and put the glaze on top as suggested. It's so moist and amazing. I will make this recipe often. ;)

—Heather

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Most Helpful Critical Review

Sep 14, 2010

Needs salt I think. The butter/oil combo is a good idea though - don't be tempted to substitute as both give different textures/flavor. As for flavor I think this could use a dash of instant coffee or sub the water for coffee to enhance the flavor otherwise it isn't that chocolately.

—EMERALDCITYJEWEL

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61 Ratings

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Feb 12, 2007

We used to call this Dean's Sheet Cake. Lost the recipe when we remodeled our kitchen! I always add a "glaze" of 1/2 cup butter, 6 Tbs of milk and 4-6 Tbs of cocoa. Melt in pan on stove or microwave. Add 3 cups powdered sugar. Mix well by hand. As soon as cake is out of oven, poke it all over with a toothpick. Pour the glaze over and it will melt on the cake and dribble down those holes. The top will shine. Cool and cut into bars. This seem to keep forever (if it lasts) when refrigerated. Now my new kitchen is complete. Thanks for sharing.

—FRICIA

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Apr 18, 2006

I doubled the recipe and baked longer in an 11x15 sheet cake pan. It came out very well - very moist and a good texture. I was skeptical because the batter is very liquidy, but there were no problems. Also added a bit of chocolate extract to the liquid ingredients for more chocolate flavor.

—amaz

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Jun 22, 2005

This was really delicious...but it turned out to be rather flat (and I can't imagine how you could feed 24 people with it). I used a 10X15 pan and it was still not very big. I must have done something incorrectly...but it was so simple and easy I can't imagine what I could have done wrong. Has anyone else had this issue?

—JESSIEJ

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Dec 18, 2007

Very good basic chocolate cake. I made the recipe as is and made 2 9" round pans. They came out the perfect size for a layer cake.

—cicada77

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Feb 14, 2008

This cake tastes great, and isn't hard to make. I added chocolate chips, just because I'm a chocoholic! BUT- if you are making this cake in a jelly roll pan, do not, I repeat, DO NOT double the recipe like some of the reviewers did. (unless you want 2 cakes!)Apparently they have a deeper pan. I doubled the recipe and it filled my jelly roll pan to the brim! So then I had to pour 1/2 the batter into another pan. Good thing I had another pan!

—cheriturn

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May 13, 2007

This cake turned out great. I doubled the recipe and used an 11 x 15" sheet cake pan. The pan required 11 cups and this was exactly right. It was very dense, more like a brownie.

—MAMA MIA

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Nutrition

Calories
189 kcal
9%

Carbohydrates
25.9 g
8%

Cholesterol
28 mg
9%

Fat
9.2 g
14%

Fiber
0.9 g
4%

Protein
2.2 g
4%

Sodium
91 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Sheet Cake II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 189
** Calories from Fat: 83

% Daily Value *
** Total Fat 9.2g 14 %
** Saturated Fat 3.5g 17 %
** Cholesterol 28mg 9 %
** Sodium 91mg 4 %
** Potassium 53mg 1 %
** Total Carbohydrates 25.9g 8 %
** Dietary Fiber 0.9g 4 %
** Protein 2.2g 4 %
** Sugars 17g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 8 %
** Thiamin 9 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium 4 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.