Chocolate Sheet Cake

This is a recipe that I have relied upon for years.  I’ve probably easily made this cake at least 100 times or more for the past 20 years.  It always turns out perfectly!  It’s moist, chocolaty and doesn’t even require a mixer.  I use one bowl and one pan and a wooden spoon.  That’s it!  I’ve taken it to potlucks, picnics, family gatherings, etc. and never have any to bring home.

Ingredients for cake:

2 cups self-rising flour

2 cups sugar

1 cup water

1 stick margarine

3/4 cup vegetable oil

4 Tablespoons cocoa

2 eggs

1/2 cup milk

1 teaspoon vanilla

Ingredients for icing:

6 Tablespoons milk

4 Tablespoons cocoa

1 stick margarine

1 teaspoon vanilla

4 1/2 cups powdered sugar (may need to add a little more if icing is too thin)

For cake:  Stir flour and sugar together in a large bowl.   Combine water, margarine, oil, and cocoa together in a saucepan.

Bring to a boil and boil for one minute.

Remove from heat and pour over the sugar flour mixture in the bowl and stir until well combined.

Measure the milk in a large measuring cup, add the two eggs and vanilla and beat all together with a fork to break up the eggs.

Pour this mixture over the chocolate/flour mixture in the bowl and stir until well blended.

Pour into greased and floured 10 x 15 inch baking dish.

Bake at 350 degrees for 20-30 minutes, until set in the middle.

While cake is still warm, pour the icing over the top and spread to smooth.  Allow icing to cool so that it will harden, then it’s ready to serve.

For icing:  Place milk, cocoa, and stick of margarine in same pan used earlier (no need to wash it between, it’s basically the same ingredients again)

Bring to a boil and boil for one minute.

Remove from heat and stir in powdered sugar with a whisk to smooth any lumps.

Add enough sugar to get it to a thick pourable consistency.  Stir in vanilla then pour warm icing over the warm cake.

If your powdered sugar is exceptionally lumpy, you can use a rotary mixer, but it’s usually not necessary.  I sometimes sprinkle toasted pecans over the icing while it is warm.  Either way, it is delicious!

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Ingredients for cake:

2 cups self-rising flour

2 cups sugar

1 cup water

1 stick margarine

3/4 cup vegetable oil

4 Tablespoons cocoa

2 eggs

1/2 cup milk

1 teaspoon vanilla

Ingredients for icing:

6 Tablespoons milk

4 Tablespoons cocoa

1 stick margarine

1 teaspoon vanilla

4 1/2 cups powdered sugar (may need to add a little more if icing is too thin)

For cake:  Stir flour and sugar together in a large bowl.  Combine water, margarine, oil, and cocoa together in a saucepan.  Bring to a boil and boil for one minute.  Remove from heat and pour over the sugar flour mixture in the bowl and stir until well combined.  Measure the milk in a large measuring cup, add the two eggs and vanilla and beat all together with a fork to break up the eggs.  Pour this mixture over the chocolate/flour mixture in the bowl and stir until well blended.  Pour into greased and floured 10 x 15 inch baking dish.  Bake at 350 degrees for 20-30 minutes, until set in the middle.  While cake is still warm, pour the icing over the top and spread to smooth.  Allow icing to cool so that it will harden, then it’s ready to serve.

For icing:  Place milk, cocoa, and stick of margarine in same pan used earlier (no need to wash it between, it’s basically the same ingredients again)  Bring to a boil and boil for one minute.  Remove from heat and stir in powdered sugar with a whisk to smooth any lumps.  Add enough sugar to get it to a thick pourable consistency.  Stir in vanilla then pour warm icing over the warm cake.  If your powdered sugar is exceptionally lumpy, you can use a rotary mixer, but it’s usually not necessary.  I sometimes sprinkle toasted pecans over the icing while it is warm.  Either way, it is delicious!