Chocolate Sheet Cake (Sheath Cake)
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic Texas-style Chocolate Sheet Cake topped with a warm, fudgy pecan frosting poured over the cake right out of the oven.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 24 servings |
🔪 Key Equipment
- Large mixing bowl
- Saucepan
- Small bowl
- 11x16 inch sheet pan
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | All-purpose |
| 2 Cups | Sugar | Granulated |
| 1 Stick (1/2 Cup) | Oleo | Margarine or butter |
| 1/2 Cup | Crisco | Shortening |
| 1 Cup | Water | None |
| 4 Tbsp. | Cocoa | Powder |
| 2 | Eggs | Large |
| 1 tsp | Baking Soda | None |
| 1/2 Cup | Buttermilk | Or milk + 1 Tbsp. vinegar |
| 1 tsp | Vanilla | Extract |
For the Icing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Stick (1/2 Cup) | Oleo | Margarine or butter |
| 6 Tbsp | Milk | None |
| 4 Tbsp | Cocoa | Powder |
| 1 Box (1 lb / 4 Cups) | Powdered Sugar | Sifted |
| 1 tsp | Vanilla | Extract |
| 1 Cup | Pecans | Chopped pecans or walnuts |
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 400°F. Grease a large cookie sheet or jelly roll pan (approx. 11x16 inches).
- In a large mixing bowl, combine the 2 cups Flour and 2 cups Sugar.
- In a saucepan, combine the 1 stick (1/2 cup) Oleo, 1/2 cup Crisco, 1 cup Water, and 4 tbsp. Cocoa. Bring this mixture to a boil.
- Pour the hot chocolate mixture over the flour and sugar, and mix well.
- In a separate small bowl, combine the 1/2 cup Buttermilk, 1 tsp Baking Soda, 2 Eggs, and 1 tsp Vanilla. Add this to the chocolate batter and stir until well combined.
Step 2: Bake the Cake
- Pour the batter into the prepared pan and bake for 20 minutes until set and golden brown around the edges.
Step 3: Make the Icing and Finish
- About 5 minutes before the cake is done, begin the icing. In a saucepan, bring the 4 tbsp Cocoa, 6 tbsp Milk, and 1 stick (1/2 cup) Oleo to a boil.
- Remove from the heat and immediately stir in the 1 box (1 lb) Powdered Sugar, 1 tsp Vanilla, and 1 cup Pecans until the icing is smooth.
- As soon as the cake comes out of the oven, pour the hot icing over the hot cake and spread evenly until glossy and set.
💡 Make-Ahead & Storage: Store the cooled cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Original Recipe Scan
