Granny's Scrumptious Chocolate Sheet Cake
Try this Granny's Scrumptious Chocolate Sheet Cake recipe.
Try this Granny's Scrumptious Chocolate Sheet Cake recipe.
- 2 eggs
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup water
- 1 tsp vanilla
- cake
- 1/8 spsalt
- 2 sticks unsalted butter
- 1/4 upcocoa
- 1 tsp soda
- 1/2 upbuttermilk
- 1 and 1/2 sticks butter
- 6 tbsp milk (use whole milk or half and half)
- 1/4 upcocoa
- 1 box or 3 and 3/4 cups powdered sugar sifted
- 1 cup chopped toasted pecans (optional)
- Carbohydrate 40.4448416863689 g
- Cholesterol 56.615 mg
- Fat 19.9661533335908 g
- Fiber 0.935833343984174 g
- Protein 4.1921783359587 g
- Saturated Fat 11.3635700000409 g
- Serving Size 1 1 Serving (142g)
- Sodium 9740.28519373997 mg
- Sugar 39.5090083423847 g
- Trans Fat 1.38252950008495 g
- Calories 359 calories
Step-by-step
- Preheat oven to 375.
- Butter and flour a half-sheet pan (18x12) or jelly roll pan (15x10).
- Sift flour and salt into large bowl.
- Add sugar and whisk until blended.
- Combine butter, cocoa, and water in a saucepan.
- Bring to a boil and pour over the flour and sugar. Whisk until blended.
- Add the soda, buttermilk, eggs, and vanilla. Whisk until blended and smooth.
- Pour into greased and floured baking pan.
- Bake for 12-20 minutes, checking cake after 12.
- Cake is done when tester comes out clean but be careful not to overcook.
- While cake is baking, bring the butter, milk and cocoa to a boil in a saucepan and pour over the powdered sugar.
- Add vanilla and pecans (if using).
- Mix well and immediately spread on warm cake.
Removing the baking pan from the oven precisely when a wooden tester emerges clean prevents the crumb from drying out during the rapid 12 to 20 minute baking window at 375 degrees Fahrenheit. Pouring the hot cocoa and butter mixture directly over the dry flour and sugar base serves to gelatinize the starches partially, creating a remarkably tender crumb structure that sets this specific style apart from standard creaming-method cakes. Whisking the batter until completely smooth ensures that pockets of flour do not remain trapped within the rich matrix. Baking in an eighteen-by-twelve-inch half-sheet pan produces a thin, even layer that bakes rapidly and cools uniformly. Fresh dairy products like buttermilk react predictably with baking soda to release carbon dioxide bubbles, whereas expired cultured milk can yield insufficient lift and a dense lower layer. Sifting powdered sugar before incorporating it into the warm glaze prevents stubborn lumps from forming, guaranteeing a glossy, smooth finish that spreads evenly across the warm surface of the freshly baked pastry. Toasting raw pecan fragments in a dry skillet for five minutes prior to adding them to the topping develops deeper nut oils and a more pronounced crunch. Spreading the boiled frosting immediately while the cake remains hot allows the sugar matrix to adhere properly to the top layer without tearing the delicate crumb underneath. Cooling the frosted dessert completely at room temperature before slicing yields clean, sharp edges on every portion.
