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Chocolate Sheet Cake II

Chocolate Sheet Cake II

"A very moist chocolate cake. Top with chocolate frosting."
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30 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 91 mg
  • 4%

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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  • Prep

  • Cook

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  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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Read all reviews 60
  1. 66 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 cof...

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Most positive
Least positive

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 ...

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 mic...

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 pro...

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 som...

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 ...

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.

I made this cake in a 9x13 inch pan and it turned out very well, even though I had to bake it for almost 40 minutes. I liked the flavor but the texture was a little less moist than I would have ...

Fantastic!!! I added instant chocolate pudding to the recipe. Hmmm Hmmm good!

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