My sweet friend Merleen Ivey of Clinton shared this delicious Chocolate Sheet Cake recipe with me years ago, and it is still one of my favorite go-to recipes. It is just perfect for tailgating or family get-togethers or to share at the office. Enjoy!
CHOCOLATE SHEET CAKE
2 cups all-purpose flour
2 cups sugar
½ teaspoon salt
1 cup water
1 stick margarine
½ cup shortening
2 tablespoons powdered cocoa
2 eggs
1 teaspoon baking soda
½ cup buttermilk
1 teaspoon vanilla
¼ teaspoon cinnamon
Preheat oven to 350 degrees. In a bowl, sift flour, sugar, and salt together; set aside. In a saucepan over medium heat, bring water, margarine, shortening, and cocoa to a boil. Pour wet mixture over dry ingredients, and cream. Add eggs, baking soda dissolved in buttermilk, vanilla, and cinnamon. Mix well. (Batter will be thin.) Pour into an 11 x 15-inch sheet-cake pan that has been sprayed with nonstick cooking oil spray. Bake for 20 minutes. Pour icing over warm cake in pan. Yield: 24 servings
Icing:
1 (16-ounce) box confectioners’ sugar
1 stick butter
3 tablespoons powdered cocoa
1/3 cup milk
1 teaspoon vanilla
1 cup chopped pecans
In a saucepan over medium heat, cream all ingredients until melted. Do not boil. Pour over warm cake in pan.
