Double Chocolate Sheet Cake
Here’s a great dessert for a big family or to bring to the potluck or church supper. The tender, moist cake and chocolaty frosting is every sweet tooth’s dream come true. —Barbara Walsh, Murdock, Nebraska
Ingredients
- 1/2 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup 2% milk
- 2 ounces unsweetened chocolate, melted and cooled
- FROSTING:
- 1 cup sugar
- 1/2 cup 2% milk
- 1/2 cup butter, cubed
- 2 tablespoons baking cocoa
Reviews
Is the 1/2 cup of milk suppose to be in the batter recipe along with the water? Maybe that's why it's so runny?
This cake was sooo good! Exactly what I was looking for and easy to make. As one previous review stated, the batter was pretty runny, which worried me a bit, and it took about 10 mins longer to bake than the recipe states, but it set up just fine and was delicious. I substitued baking cocoa for the baking chocolate but worked out fine. I also skipped the frosting and just dusted some powdered sugar on the top. This is my new go-to cake recipe!
I followed the recipe to the letter but the batter was very runny. The batter remained runny after 55 minutes of bake time. Perhaps this should be mentioned in the baking instructions.
made the cake --it was great but was afraid to make frosting -- is that 1 cup granular sugar??
I followed the recipe with the exception tat I substituted Splenda for Baking, for the sugars. Recipe turned out well but next time will reduce the amount of Splenda, it was too sweet using given amounts. I also added sliced roasted almonds to topping of cake and served it with sliced strawberries and fresh coffee. Very good.