Chocolate Cookie Sheet Cake
I received the cake and icing recipe in 7th grade home economics many years ago.
I received the cake and icing recipe in 7th grade home economics many years ago.
- Carbohydrate 8.71384355020148 g
- Cholesterol 87.0137501464143 mg
- Fat 9.42302363460898 g
- Fiber 0.394631689262822 g
- Protein 3.46756716522548 g
- Saturated Fat 5.41682339431897 g
- Serving Size 1 1 Serving (56g)
- Sodium 88.2111531641437 mg
- Sugar 8.31921186093866 g
- Trans Fat 0.837776435203094 g
- Calories 133 calories
Step-by-step
- Preheat oven to 350 degrees F. and grease and flour a (15-1/2" x 10-1/2" x 1") jelly roll pan.
- Sift flour, measure, re-sift with sugar and salt into mixing bowl.
- In a saucepan, put margarine, water and cocoa.
- Bring to a boil and pour over flour and sugar mixture.
- In another bowl put eggs, soda, buttermilk and vanilla.
- Add to above mixture and mix well.
- Bake for 20 minutes.
- Start Chocolate Cookie Sheet Cake Icing 5 minutes before cake is done.
- (Don't have Buttermilk on hand...substitute just under 1/2 cup regular milk + 1 teaspoon vinegar instead.
- I have never used actual Buttermilk.)
Standard baking measurements rarely account for dietary exclusions found in modern kitchens. When modifying recipes containing dairy and eggs, understanding the protein and fat ratios in replacement ingredients prevents structural failure in baked goods. Standard all-purpose flour provides the necessary gluten network, while fats like butter or margarine dictate the tenderness of the crumb.
Replacing butter with plant-based margarine maintains the required fat content of two full sticks without altering moisture levels significantly. If buttermilk is missing from the refrigerator, standard cow milk combined with one teaspoon of white vinegar creates an adequate acid level necessary to activate the baking soda at 350 degrees Fahrenheit. Whole milk behaves differently than skim variants due to higher fat content, which directly impacts the richness of the final texture.
Baking this batter in a jelly roll pan measuring 15-and-a-half by 10-and-a-half inches ensures an even depth of approximately one inch. Extending the bake time past the initial 20-minute mark risks drying out the edges before the center sets completely.
