Chocolate Sheet Cake I recipe
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Ingredients
- 2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt ½ cup margarine ½ cup shortening ¼ cup unsweetened cocoa powder 1 cup water 2 eggs, beaten ½ cup buttermilk ½ cup margarine 6 tablespoons milk ¼ cup unsweetened cocoa powder 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar
Nutrition Info
- 599.4 caloriescarbohydrate: 91.8 gcholesterol: 36.2 mgfat: 25.4 gfiber: 1.9 gprotein: 4.6 gsaturatedFat: 6.6 gservingSize: -sodium: 373.5 mgsugar: 73.1 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Sheet Cake I
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture, stir well. Blend in eggs and buttermilk.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake