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G.G.'s Chocolate Sheet Cake

G.G.'s Chocolate Sheet Cake

Lisa Altmiller

"This is my great-grandmother's recipe that she passed down to me, and it is quite simply the best chocolate dessert I have ever had. It's so simple and so yummy! Beware--if you bring this to a party it will go fast!"
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1 h 50 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 48 servings


  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.
  2. Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.
  3. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.
  4. Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.

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Read all reviews 22
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I also have made this recipe for many years. Our recipe has half butter and half shortening in the cake. It always turns out great. I have baked it in a 9 x13 inch pan when that was what was av...

I have been making this cake since I was about 10 years old, and I will be 46 next month! Everyone who has ever had this LOVES it! So moist and delicious. I add extra cocoa, usually about a half...

I have been making this recipe for more than 25 years... Sometimes I add 1 Tablespoon more of the unsweetened cocoa powder for more of a chocolate taste in the cake and the icing! is a ver...

Been making this for years with the following differences: extra tablespoon of cocoa in both cake and frosting and sour cream in place of buttermilk. I also try to prepare the frosting just bef...

This is a simple and tasty cake to take to a potluck at the last minute. I did increase the cocoa by 1 tablespoon cuz I love chocolate. Otherwise, made as directed. Wonderful cake Mrs. Altmiller!

When I ask my now grown kids what cake they want for their birthday, it's always been Texas Sheet Cake. I've been making this recipe for many many years. It always comes out great.

Just a warning: this batter is VERY runny. If it turns out like soup, don't be alarmed. I used cake flour (if you do this, be sure to add an extra 2 T. for every cup of flour), I also warmed the...

This is liteally better than anything else in existence. Ever. I usually up the cocoa amounts and add mini chocolate chips to the batter and glaze, just because I'm a little over-obsessed with ...

Chocolate sheet cake always goes over well at our family functions. While this wasn't the best sheet cake I've had or made it was good. I used a 10x15 sheet pan and it fit perfectly. Once you p...

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