Cookie Sheet Cake
Submitted by amilya81
A thin, fudgy chocolate sheet cake baked right on a cookie sheet and iced while still hot. Feeds a crowd in 30 minutes flat. The ultimate potluck and church supper cake.
YIELD
1 cakePREP
10 minCOOK
20 minREADY
40 minIf you’ve been to a potluck anywhere south of the Mason-Dixon line, you’ve had this cake. Thin, chocolatey, and iced while it’s still screaming hot so the frosting melts right into the crumb.
The batter starts on the stovetop where margarine, oil, water, and cocoa get boiled together, then poured over the dry ingredients. Buttermilk and baking soda give it that tender lift.
Pour the whole thing onto an ungreased cookie sheet, bake for 20 minutes, and frost it the second it comes out of the oven with a rich cocoa and powdered sugar icing loaded with nuts.
It feeds a crowd, travels well, and disappears fast. What more could you ask?
Kitchen Tips
- Frost the cake immediately out of the oven so the icing soaks into the top layer and creates that signature fudgy crust
- No need to grease the cookie sheet. The cake has enough fat in the batter to release easily
- Buttermilk is key for tenderness. In a pinch, stir a teaspoon of vinegar into regular milk and let it sit 5 minutes
Ingredients
Directions
CAKE: In large bowl, combine flour, sugar, and salt.
Mix well.
In saucepan, add margarine, oil, water, and cocoa.
Bring to a boil and add to flour mixture; stir well.
Add eggs, buttermilk, and baking soda.
Mix well.
Pour on ungreased cookie sheet and bake 20 minutes at 350℉ (180℃).
ICING: Mix all ingredients until smooth.
Frost cake as soon as it is taken out of oven.
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