Try this Chocolate Sheet Cake recipe, or contribute your own.
Suggest a better descriptionNote: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2950g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13421 | ||
Calories from Fat: 9842 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1093.6g | 1458 % | |
Saturated Fat 687.8g | 3439 % | |
Monounsaturated Fat 284.7g | ||
Polyunsanturated Fat 43.1g | ||
Cholesterol 3216.9mg | 990 % | |
Sodium 3944mg | 136 % | |
Potassium 2897.8mg | 76 % | |
Total Carbohydrate 888.2g | 261 % | |
Dietary Fiber 24.1g | 96 % | |
Sugars, other 864.2g | ||
Protein 68g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13421
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