Chocolate sheet cake made with cocoa--this cake is moist, full of chocolate flavor and gets better every day!
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Servings: 12servings
Calories: 618kcal
Author: Lucy Brewer
Ingredients
Cake
2cupsall-purpose flour
⅛tspsalt
2cupssugar
2sticks unsalted butter
¼cupcocoa
1cupwater
1tspbaking soda
½cupbuttermilk
2eggs
1tspvanilla
Frosting
12tbspbutter
6tbspmilk (use whole milk or half and half)
¼cupcocoa
3 ¾cupspowdered sugar, sifted
1tspvanilla
1cupchopped toasted pecans, (optional)
Instructions
Preheat oven to 375. Butter and flour a half-sheet pan (18x12) or jelly roll pan (15x10).
Sift flour and salt into large bowl. Add sugar and whisk until blended.
Combine butter, cocoa, and water in a saucepan. Bring to a boil and pour over the flour and sugar. Whisk until blended.
Add the soda, buttermilk, eggs, and vanilla. Whisk until blended and smooth. Pour into greased and floured baking pan.
Bake for 12-20 minutes, checking cake after 12. Cake is done when tester comes out clean but be careful not to overcook.
Frosting
While cake is baking, bring the butter, milk and cocoa to a boil in a saucepan and pour over the powdered sugar. Add vanilla and pecans (if using). Mix well and immediately spread on warm cake.