Prep 15 mins
Cook 50 mins
This old-fashioned chocolate sheet cake is incredibly moist, and can be stirred together by hand if need be. The fudge frosting is also stir-together simple, and creates a lovely thick layer on top. You can line the pan with parchment or foil before baking, grease it, and lift the cake out of the pan once it's cool before frosting. This makes cutting the cake easier to do!
- 1 cup butter or 1 cup margarine
- 1⁄2 cup unsweetened Dutch-processed cocoa powder
- 1 cup hot water
- 2 cups king arthur unbleached all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup buttermilk or 1⁄2 cup yogurt
- 2 large eggs
- 1 teaspoon vanilla
Quick Fudge Frosting
- 1⁄2 cup unsalted butter
- 1⁄4 cup unsweetened cocoa
- 6 tablespoons buttermilk or 6 tablespoons yogurt
- 4 cups confectioners' sugar
- Cake: Preheat the oven to 350°F Grease and flour a 9" x 13" cake pan.
- Melt the butter or margarine; stir in the cocoa and hot water. In a separate bowl, combine the flour, sugar, soda and salt. Pour the cocoa mixture over the dry ingredients, stirring to blend. Beat in the buttermilk or yogurt, eggs and vanilla.
- Pour the batter into the prepared pan. Bake the cake for 30 minutes, or until it tests done. (You'll smell the chocolate aroma, and the cake will begin to pull away from the edge of the pan). Remove from the oven and cool on a rack.
- Frosting: Melt the butter in a medium-sized saucepan. Stir in the cocoa and buttermilk or yogurt. Bring the mixture to a boil, then remove from the heat and mix in the confectioners' sugar, beating until smooth. Pour over the cake while the frosting is still warm. Serve cake right from the pan.
Itwas a good cake even without the frosting. I made it with my 4 yr. old granddaughter this morning. It was an easy cake for her to help me with. I didn't have plain yogurt so I used honey Greek yogurt. I didn't have Dutch cocoa so I used a dark cocoa blend by Herseys.