Light Chocolate Sheet Cake

Total Time
50mins
Prep 20 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
  3. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
  4. In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
  5. Over medium heat, bring to a boil, stirring often.
  6. Pour the boiling cocoa mixture over the flour mixture and stir to combine.
  7. Add the buttermilk, eggs and vanilla.
  8. Blend well.
  9. Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  10. While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
  11. When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
  12. Blend well.
  13. Spread on the hot cake.
Most Helpful

4 5

This was nice and moist, but it was more like chocolate pudding - which wasn't exactly what I was looking for. The icing turned out more like a glaze, and was overly sweet for my taste as well. It was good because it wasn't overly rich, so although I'd give it 3 stars because the glaze was overpoweringly sweet, I'll give it 4 because the cake itself was nice and moist and baked great at 18 minutes. Next time I don't think I'll use the glaze but serve just as is.