I have made this recipe 3 times since my sister from Rozlynn's Homemade Goodness made it while visiting a couple of weeks ago. The first 2 times were at the request of Steve and the 3rd time was for Memorial Day. So if you want to make the most divine, rich and moist chocolate cake ever then here is the recipe for you.
Above is what it will look like when it is finished. It is so so so delicious!
Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup butter (1 cube)
1/2 cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
1/2 cup whole buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 large eggs
Begin by setting the oven to 350 degrees. Spray a 13x9-inch baking pan with a non-stick cooking spray, then coat with flour. Set aside
In a kitchen aid bowl or regular bowl combine the flour, sugar and salt. Sift. Then set aside.
In a medium to large saucepan whisk together the butter, oil, cocoa and water. Bring to just a boil over medium-high heat. Make sure you stir constantly to prevent burning and stir until all ingredients are melted and smooth. Once completed add the chocolate mixture to the dry ingredients, mixing at medium speed. Then add the buttermilk, baking soda, vinegar, vanilla and eggs. Mix until pretty and smooth.
Pour the batter into the prepared 13x9-inch pan. Bake for 30 minutes or until when a butter knife is inserted it comes out clean. It took my cake about 35 minutes to bake (as always, ancient oven). While the cake is in the oven baking, start getting the ingredients together for the chocolate icing. When the timer has about 5-8 minutes left I start the icing recipe (see below).
Chocolate Icing
2 cups sugar
1/2 teaspoon salt
1/2 cup butter (1 cube)
1/2 cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
1/2 cup whole buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 large eggs
Begin by setting the oven to 350 degrees. Spray a 13x9-inch baking pan with a non-stick cooking spray, then coat with flour. Set aside
In a kitchen aid bowl or regular bowl combine the flour, sugar and salt. Sift. Then set aside.
In a medium to large saucepan whisk together the butter, oil, cocoa and water. Bring to just a boil over medium-high heat. Make sure you stir constantly to prevent burning and stir until all ingredients are melted and smooth. Once completed add the chocolate mixture to the dry ingredients, mixing at medium speed. Then add the buttermilk, baking soda, vinegar, vanilla and eggs. Mix until pretty and smooth.
Pour the batter into the prepared 13x9-inch pan. Bake for 30 minutes or until when a butter knife is inserted it comes out clean. It took my cake about 35 minutes to bake (as always, ancient oven). While the cake is in the oven baking, start getting the ingredients together for the chocolate icing. When the timer has about 5-8 minutes left I start the icing recipe (see below).
Chocolate Icing
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk
1 (16-ounce) confectioners' sugar
1 teaspoon vanilla extract
Using a medium saucepan bring to a boil the butter, cocoa and milk; stirring constantly. Remove from the heat and add the confectioners' sugar and vanilla. Then transfer the icing mixture to a bowl or your Kitchen Aid and mix it add medium speed until it is smooth and creamy.
Once your sheet cake is done, take it out of the oven and using a fork poke holes in the cake (I did it all over). You then take the chocolate icing and while the cake is hot, pour the icing evenly over the cake. Let the cake cool completely before serving.
4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk
1 (16-ounce) confectioners' sugar
1 teaspoon vanilla extract
Using a medium saucepan bring to a boil the butter, cocoa and milk; stirring constantly. Remove from the heat and add the confectioners' sugar and vanilla. Then transfer the icing mixture to a bowl or your Kitchen Aid and mix it add medium speed until it is smooth and creamy.
Once your sheet cake is done, take it out of the oven and using a fork poke holes in the cake (I did it all over). You then take the chocolate icing and while the cake is hot, pour the icing evenly over the cake. Let the cake cool completely before serving.
Above is what it will look like when it is finished. It is so so so delicious!
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