This recipe has been in my family for a long time. But, as it goes with recipes, it has been claimed by my sister, Erika. She didn’t claim it. We have given her full rights to it. Not because it’s her favorite cake but because she makes it so freaking well. It is currently on the rotation to have for my niece Karen’s birthday, my brother Gib’s birthday and Jesus’s birthday. Karie and Gib (though Jesus leaves me alone) are constantly trying to get me to pick this for my birthday cake so they can add another date to the rotation. Erika tells them she’ll make it whenever they want it but they are adamant it has to be an “event cake for a special occasion.”
As it goes with traditions, they’re right. But I suggest you make this whenever the heck you want.
Chocolate Sheet Cake
Ingredients
- Cake:
- 2 sticks Butter (that’s 1 cup for non-Americans)
- 2 tablespoons Cocoa
- 1 cup Water
- 2 cup Flour
- 1 teaspoon Cinnamon (optional: Erika says she doesn’t use this)
- 2 cup Sugar
- 2 teaspoon Baking Soda (bicarb)
- 2 Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla
- Icing:
- 1 stick Butter (or 1/2 cup)
- 6 tablespoons Cocoa
- 6 tablespoons Milk
- 1 teaspoon Vanilla
- 1 box of Powdered (icing) Sugar
- Chopped Nuts (Erika doesn’t do this either)
How to do it…
- Cake: Bring butter, cocoa and water to a boil and set aside. Mix dry ingredients together and pour butter/cocoa mixture in and mix well. Blend in eggs, milk and vanilla. Pour into greased and floured sheet cake (16x12) pan.
- Bake at 350F/18C0C for 15 to 20 minutes.
- Icing: Start icing about five minutes before the cake is done.
- Melt butter. Pour in mixing bowl and add cocoa. Mix together. Add milk, vanilla, powdered sugar and beat well. Ice the cake right after it comes out of the oven. This mostly involves pouring that thick goodness on and smoothing it out as it melts over the cake – GAH! Delish! Add chopped nuts to icing if desired.