Recipe by Beth Leslie
"A very moist chocolate cake. Top with chocolate frosting."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
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. ;)
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.
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.
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.
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?
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Sheet Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 189
** Calories from Fat: 83
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.
Too much chocolate is just enough with this moist, prize-winning cake.