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scratch - Sheet Cake + Frosting

Source of Recipe

from state recipes, mimi's cyber kitchen, recipe circus - Texas


Recipe Introduction

With its comparatively thin batter, this cake needs every bit of the 400 degree heat of your oven, if it's going to get done in 20 minutes. If you aren't sure about your oven, you can test it with one of those little dime store oven thermometers.

List of Ingredients

scratch - Sheet Cake + Frosting

for the cake:
2 c. sugar
2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 tsp. cinnamon
1/2 c. melted butter, (1 stick)
1/2 c. buttermilk
1/2 c. Canola or other vegetable oil
1 c. water
2 lightly beaten eggs
1 tsp. vanilla extract

for the frosting:
1/4 c. + 2 tbsp. milk (whole, 2%, skim, it doesn't matter)
1/4 c. cocoa
1/2 c. butter
1 lb. sifted powdered confectioners sugar, (about 4 c.)
1 tsp. vanilla extract
1 c. chopped pecans, optional

for the cake:
Preheat the oven to 400. Grease and flour a 9x13x2" baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon. Set aside.
Whisk together the remaining wet ingredients.
Mix the wet ingredients into the dry ingredients, stirring until smooth.
The batter will be rather thin.
Pour into the baking pan, and bake for 20 minutes, or until a tester comes out clean.

for the frosting:
Whisk together the milk and cocoa in a heavy saucepan.
Use a medium heat; add the butter and stir until the butter melts.
Remove from heat and gradually stir in the sugar and vanilla until smooth.
Add the pecans.

When the cake is just out of the oven, spread the frosting evenly over the hot cake.


Recipe