Chocolate Sheet Cake

Chocolate Sheet Cake stays moist for several days.



  • 1 cup butter or margarine
  • 1 cup water
  • 1/4 cup baking cocoa
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon baking soda


  • 1/2 cup butter, softened
  • 3 3/4 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 6 to 7 tablespoons milk
  • 1/2 cup chopped walnuts or pecans, toasted


  1. Cake: In a saucepan, bring butter, water and cocoa to a boil; whisk until smooth.
  2. Cool to room temperature.
  3. In a bowl, combine flour, sugar and salt.
  4. Add cocoa mixture; beat on low speed just until combined.
  5. Add sour cream, eggs and baking soda; blend until smooth.
  6. Pour into a greased 13 x 9-inch baking pan.
  7. Bake at 350 degrees F for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
  8. Cool on a wire rack.
  9. Frosting: In a bowl, cream butter.
  10. Combine the confectioners' sugar and cocoa; gradually add to butter.
  11. Beat in the vanilla extract and enough milk to achieve spreading consistency.
  12. Frost the cake.
  13. Sprinkle with nuts.
  14. Refrigerate until serving.

Servings: 12 to 16

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!