How to Make 1/4 Sheet Cake Size

Chocolate Sheet Cake I

Fortunately, you can get a general idea of how many portions you can cut from standard cake sizes, whether it's a sheet cake or a tiered wedding cake.

Recipe Summary Chocolate Sheet Cake I

Good old fashioned chocolate cake with homemade chocolate frosting. A family favorite for many many years.

Ingredients | 1/4 Sheet Cake Size

2 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup margarine

½ cup shortening

¼ cup unsweetened cocoa powder

1 cup water

2 eggs, beaten

½ cup buttermilk

½ cup margarine

6 tablespoons milk

¼ cup unsweetened cocoa powder

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.

In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.

Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.

To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake

Info | 1/4 Sheet Cake Size

prep: 15 mins cook: 30 mins total: 45 mins Servings: 12 Yield: 1 - 10x15 inch jelly roll pan

TAG : Chocolate Sheet Cake I

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