Chocolate Sheet Cake II Recipe -
Chocolate Sheet Cake II Recipe
  • READY IN 30 mins

Chocolate Sheet Cake II

Recipe by  

"A very moist chocolate cake. Top with chocolate frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 11x17 inch sheet pan Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.
  2. In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

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. ;)

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.

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.

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.

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?

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.

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!

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.


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 26 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.

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