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Chocolate Sheet Cake




Source of Recipe


Copykat


Recipe Introduction


Paula Deen / Lady & Sons


List of Ingredients




Serves 15 to 20

2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
8 tablespoon (1 stick) butter
1/2 cup vegetable oil
1 cup water
1/4 cup cocoa
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla

Recipe



Preheat oven to 350 degrees. Combine sugar, salt, and flour in a large mixing bowl. In a saucepan, bring to a boil, butter, oil, water, and cocoa. Add to flour mixture. Beat eggs, baking soda, buttermilk, and vanilla. Add to dry ingredients. Pour into greased and floured 13x9-2-inch pan. Bake for 25 minutes.

Icing

8 tablespoons (1 stick) butter
3 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
One 16-ounce box powdered sugar
1 cup chopped pecans or walnuts

Melt together butter and cocoa. Add milk and vanilla. Stir in powdered sugar and nuts. Spread on warm cake.

Tunnel of Fudge Cake

Serves 16 to 20

3/4 pound (3 sticks) butter
6 eggs
1 1/2 cups sugar
One 12 1/2-ounce can creamy double Dutch frosting
2 cups all-purpose flour
2 cups chopped walnuts or pecans

Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in well-greased and floured Bundt pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.