Chocolate Sprinkle Sheet Cake
A Perfect Party Cake and Kids Favorite
A moist chocolate dessert that's quick, easy and can feed a crowd. Try making it with the kids for a fun baking project, or serve it at your next large gathering.
Chocolate lovers look no farther -- this chocolate sheet cake recipe is super-moist, wonderfully versatile and sure to become a family favorite. It’s a great dessert to make whether you’re in a hurry, baking for a large group – or simply in the mood for a delicious chocolate treat.
Easy to Make
Don’t bother pulling out your mixer; the cake batter is quickly prepared stovetop with a pot and spoon. While the cake is in the oven, the chocolate icing is mixed in the same pot for minimum cleanup. The warm icing is then spread on the cake as soon as it's removed from the oven.
The easy preparation makes this recipe a great choice when baking with children. Older kids can help mix the batter and icing; younger children can help decorate the cake. Best of all, they won’t have to wait long before eating it – the cake and icing can be made in just over a half hour from start to finish, including baking and decorating.
Chocolate Sprinkle Sheet Cake Recipe
- 1 cup margarine (or 1 cup butter or 1 cup vegetable oil)
- 1 cup water
- ¼ cup unsweetened cocoa powder, sifted
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- ½ cup buttermilk (or 1 cup plain yogurt or 1 cup sour cream)
- 2 eggs
- 1 tsp vanilla
Directions:
- Preheat oven to 400F. Grease and flour a 10” x 15” sheet pan.
- Place margarine, water and cocoa powder in large saucepan. Bring to a boil, and remove from heat. Stir to blend, and then add the sugar, flour and baking soda, mixing well after each addition.
- Beat in the buttermilk , eggs and vanilla with a spoon. Continue mixing until smooth.
- The batter will be quite thin. Pour into the prepared pan and bake until it tests done, 17 to 20 minutes.
- Meanwhile, in the same saucepan, make the Chocolate Icing (recipe follows) and leave over low heat to keep warm.
- When the cake has finished baking, remove it from the oven.
- Immediately spread the hot icing over the hot cake, and if desired, decorate with colored sprinkles, finely chopped nuts or other decorations.
- The icing will set quickly, so add the decorations as soon as you frost the cake.
Chocolate Icing Recipe
- ½ cup margarine or butter
- 6 tablespoons milk
- ¼ cup unsweetened cocoa powder, sifted
- 1 tsp vanilla
- 1 lb. (4 cups) powdered sugar, sifted
Put the cocoa powder, milk and margarine into a pot and bring to a boil over medium heat. Lower the heat, and stir in the vanilla and powdered sugar until smooth. Keep warm until ready to use.
Tips
- If you don’t care for a lot of frosting, try making only 2/3 of the Chocolate Icing Recipe.
- Don’t like things too sweet, or are you short on time? Skip the icing and lightly dust the cake with powdered sugar right before serving.
- To make chocolate peanut butter icing, replace ¼ cup of margarine with ¼ cup peanut butter.
- Colorful sprinkles help make the cake a festive party food; for an adult gathering you might prefer a more elegant presentation with finely chopped pecans or walnuts.
- Consider decorating half of the cake with sprinkles for kids, and half of the cake with nuts for adults.
