Chocolate Sheet Cake

It’s good to express gratitude for cake, right?

This delicious chocolate sheet cake is definitely a “go to.”  I almost always have the ingredients on hand and can make it in under an hour with just a moments notice.  That comes in handy for funeral dinners, impromptu get togethers, and when my husband forgets to tell me that I need to make a cake for the concession stand tonight the rare bout of miscommunication.  I also am thankful that it is sheet cake-sized, so I can easily get 20 servings from the recipe.

Chocolate Sheet Cake

• 2 c. sugar
• 2 1/2 c. flour
• 1 tsp. baking powder
• 2 eggs
• 1/4 tsp. salt
• 1 c. hot water
• 1 tsp. baking soda
• 3 Tbsp. cocoa
• 1 c. oil
• 1 c. buttermilk (I use 1 Tbsp. vinegar + 1 c. milk, mix and let sit for a few minutes)
• 1 tsp. vanilla
• a few drops of red food coloring (I omit this when my family will be eating the cake, but it does give it a rich color)

Dissolve soda in hot water.  Add all ingredients to a large bowl.  Mix till batter is smooth.  Pour into greased and floured (I just spray mine with non-stick spray) 10 1/2 x 15 cookie sheet pan.  Bake at 350° for 30 minutes.  Spread with icing while hot.

Icing

• 1/2 cup butter or margarine
• 2 Tbsp. cocoa
• 3 Tbsp. milk
• 1 tsp. vanilla
• powdered sugar

Melt margarine in a saucepan.  Mix in cocoa and milk until well blended.  Remove from heat.  Add vanilla and enough sifted powdered sugar (this is one time I do make the effort to sift… I don’t want lumpy icing) until icing is creamy and a good spreading consistency.

If it’s not needed right away, or plans unexpectedly change, this cake freezes beautifully. In fact, I think it tastes even better after having been frozen.  Comforting, chocolatey, easy-peasy sheet cake.  What’s not to be thankful for?

Visit Laura’s place for more Gratituesday, and check out Tasty Tuesday while you’re at it.  Need more recipes?  Try the Grocery Cart Challenge.