15 Minute Chocolate Sheet Cake and Frosting
This is a cake that I have made for many years. I have made it for potlucks, church camp, and just company dessert. If you have ever been to our house for a “singing” you may have sampled this cake. I usually keep the ingredients on hand so that I can put together a cake quickly if the need arises. It is not only quick but economical. A big plus is that everyone who likes chocolate will love this cake!
Cake:
2 cups all-purpose flour
2 cups white sugar
1/2 cup butter or margarine
1 cup water
1/2 cup shortening or cooking oil
1/2 cup Hershey’s cocoa unsweetened
1/2 cup buttermilk (or milk that has been soured)
2 eggs
1 teaspoon baking soda
1/2 teaspoons vanilla
Frosting:
1/2 cup butter
6 Tablespoons milk
4-5 Tablespoons cocoa
1 teaspoon vanilla
4 cups powder sugar
Finely chopped walnuts if desired 1/4-1/2 cup
Directions For 15 Minute Chocolate Sheet Cake:
Mix flour and white sugar and set aside.
In a small saucepan boil 1/2 cup margarine, 1/2 cup shortening, 1 cup water, and 4 Tablespoons cocoa.
Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased jelly roll pan (17 in X 11in)
Frosting: 5 minutes before cake is done bring to boil 1/2 cup butter, 6 Tablespoons of milk, and 4-5 Tablespoons of cocoa. Remove from heat and immediately stir in 4 cups powdered sugar, vanilla, and beat or stir until smooth. Immediately pour frosting over cake. Sprinkle with nuts. Enjoy warm or cooled. The frosting tastes like chocolate fudge. This is a very yummy cake and it is very hard to eat just one piece.
I believe I received this recipe in 1980 while at Freed-Hardeman College from a cookbook put together by the Preacher’s Wives Club.
