Fabulous Chocolate Sheet Cake

IMG_2049Many, many year’s ago, a friend’s daughter was coming home from college for the first time.

There was food to buy–all her favorites, including snacks and drinks–and to cook.

There was a bedroom to air out–sheets to wash, dry, and reapply to the bed in the upstairs bedroom that hadn’t seen it’s occupant for the last three months.

The house was a-flutter with so many things to do, and I had come to help.

My friend and I managed work simultaneously so that, by some point, she stood at the kitchen counter mixing a chocolate sheet cake while I ran upstairs to put clean sheets on the bed. Done, I came back downstairs, went to the laundry room, pulled fluffy white towels from the dryer and brought them to the kitchen table to fold.

I am nothing if not a good friend.

We chatted, my friend and I, until the last towel and been tri-folded and placed atop the others. Just as I gathered them into my arms to take them to College Girl’s bathroom, my friend poured icing over a warm cake. “Voila,” she said. “Done.”

“Whoa, whoa, whoa,” I said. “You just made an entire cake in the time it took me to make a bed and fold towels. How did you do that?”

“Run those towels upstairs,” she said, “and I’ll have the recipe for you when you get back down.”

I have to tell you, I forgot about that cake … although I used to make it for my family at least once a month. Then, recently, my daughter mentioned “that cake you used to make all the time.”

Ah, yes … I said. The one that’s so easy and soooooo delicious.

We had friends coming that weekend so I decided to make it. Within two days, I had to make another one. That’s right, in four days, 6 adults managed to kill off two sheet cakes.

Must be good, huh? (Well, you decide!)


2 cups sugar
2 cups plain/all-purpose flour
3-1/2 TB cocoa
1/2 butter (I prefer to margarine)
1/2 cup oil
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp soda
1 tsp vanilla

Preheat oven to 400. Sift sugar, flour, and cocoa into a large bowl (I lost my sifter some time ago. I use a fork and blend it all together). In a saucepan put butter, oil, and water. Bring to a boil. Pour over dry ingredients. Blend well (I use a wooden spoon). Add eggs, buttermilk, soda, and vanilla. Pour into an 11×16 greased pan. Bake for 20 minutes.

When cake has been in the oven 15 minutes, prepare frosting. In a saucepan combine:

1/2 cup butter
3 Tbs. cocoa
1/3 cup buttermilk

Bring to a boil. Remove from heat and add:

1 pound confectioner’s sugar (I use the wooden spoon to mix all this)
1 cup chopped pecans
1 tsp. vanilla

Bring cake out of oven and pour icing over warm cake.





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Eva Marie Everson is the president of Word Weavers International, the director of Florida Christian Writers Conference, and the author of over 30 published works. Her novels have won numerous awards (including two Maggies, the Inspirational Readers Choice Award,and the AWSA Golden Scroll Award) and she has finaled for a Christy, a Carol Award, and a Gold Medallion). She is a wife, mother and grandmother and is pretty much owned by her dog, Poods. For more information about her work and life, check out her website: www.EvaMarieEversonAuthor.com

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  1. Rachel Hauck says

    YUM!!! But seriously, she made that while you made the bed? How long did it take you to make the bed?

    LOL. That recipe would take me 20 minutes. I’m slow that way.

    But I’m going to try it!

  2. TB says

    WE have made this same cake for years and it is “the special cake” for special occasions. We call it Texas Sheet Cake but I understand that there is another recipe that is different, but the same. Anyway, love love love this cake. And the icing parts that well up around the edges, mmmmmmmmmmmmmmm.

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