Chocolate Sheet Cake
Chocolate Sheet Cake
Texas Sized Chocolate Sheet Cake
Prep Time: 10 minutes

Cook Time: 20 minutes

A warm, moist, chocolate cake that is the size of Texas, especially in flavor!


Chocolate Cake
2 Cups of Flour
2 Cups of Sugar
1 Cube of Margarine
1/2 Cup Shortening
4 Tablespoons of Cocoa
1 Cup of Water
1/2 Cup of Buttermilk (Or 1/2 Cup of milk and 1 tablespoon of vinegar)
2 Eggs, slightly beaten
1 Teaspoon Soda
1 Teaspoon Cinnamon
1 Teaspoon Vanilla
1 Pinch of salt
Warm Chocolate Frosting
1 Cube of Margarine
4 Tablespoons of Cocoa
6 Tablespoons of Milk
1-1lb Bag of Powdered Sugar
1 Teaspoon of vanilla

For the Cake
Heat oven to 400 degrees.
In the bowl of a kitchenaid, mix the flour and sugar.
Place the margarine, shortening, cocoa and water in a saucepan over medium heat and bring it to a light boil.
In a separate bowl, combine the buttermilk, eggs, soda, cinnamon, vanilla and salt whisk until smooth.
Take the cocoa mixture and pour it over the flour mixture and mix until smooth. Add the buttermilk mixture and mix again until smooth.
Lightly spray a cookie sheet with cooking oil (Pam). Pour the mixture in the pan and bake for 20 minutes.
Warm Chocolate Frosting
Add the margarine, cocoa and milk to a saucepan over medium heat until it reaches a soft boil. Add the powdered sugar and vanilla and whisk until smooth. Spread onto the cake while both the frosting and the cake are still warm. Enjoy!

*Make sure that you frost the cake while it is still warm with the warm frosting.