Chocolate Sheet Cake

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Cakes and Frostings Recipes

Yield: about 40 servings

A quick and easy dessert with a frosting that turns to fudge. Terrific for a summer picnic.

• Cake:
• 1 cup (2 sticks) butter or margarine
• 1/4 cup unsweetened cocoa powder
• 1 cup water
• 2 cups all-purpose white flour
• 2 cups white sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup sour cream, buttermilk, or yogurt
• Frosting:
• 1/2 cup (1 stick) butter or margarine
• 1/2 cup unsweetened cocoa powder
• 5 to 6 tablespoons milk
• 1 box (1 pound) confectioners' sugar (4-1/2 cups)
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease an 11-inch by 17-inch baking pan.

In a large saucepan, combine the 1 cup butter, 1/4 cup cocoa, and water. Bring to a boil, then cool to room temperature. Add the remaining cake ingredients and beat until smooth. Pour into the prepared pan. Bake for about 22 minutes or until a tester inserted near the center comes out clean.

Meanwhile, make the frosting by combining all the ingredients in a saucepan. Bring to a boil. Pour the warm frosting on the warm cake. Let cool before serving.

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