With Thanksgiving, Christmas and New Years approaching and all the gatherings in between, we’re all looking for easy holiday entertaining recipes. This Chocolate Sheet Cake recipe never fails to please. Plus it’s a simple way to provide dessert for a crowd.
Perfect Dessert for a Gathering!
A sheet cake is always an excellent selection for serving a group of chocolate lovers. Batter is poured into a half-sheet pan, baked and then a glossy, fudgy icing is poured over the warm cake for the crowning glory. The motto at our house is that “frosting makes any dessert even better.”
An Excess of Sweets
With only 3 of us living in our house except for college breaks, the desserts around here don’t disappear very fast. But I know which friends and neighbors love what. They are delighted to receive my surplus of sweets. Steve across the street gets samples of my cheesecakes and Mark around the corner has volunteered to take any chocolate cast offs. I packaged up about 4 slices of this sheetcake for Mark and his wife. When they had unexpected company that night, Jeanne plated the slices of the cake and served her guests. She graciously thanked them when they praised her wonderful recipe. It was only the next day when she received a phone call requesting a copy of said recipe, that she fessed up. Now it’s available for all of you to try–your taste testers will want the recipe, too!
More Recipes for Easy Holiday Entertaining from the Sunday Supper Crew:
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Serves: 24 servings
- 2 cups flour
- 2 cups sugar
- ¼ teaspoon salt
- ¼ cup cocoa
- 2 sticks butter
- 1 cup piping hot coffee
- ½ cup buttermilk
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1-3/4 stick butter
- ¼ cup cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla
- 3½ cups powdered sugar
- Preheat oven to 350º. Spray an 18x13 sheet pan with non-stick cooking spray. Set aside.
- In a mixing bowl, whisk together flour, sugar, and salt.
- In a saucepan, melt butter. Add cocoa. Stir together.
- Add the hot coffee, let the mixture boil for 30 seconds, then turn off the heat. Pour over flour mixture, and stir lightly to cool.
- In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter and chocolate mixture until well combined. Pour into sheet cake pan and bake for 20 minutes or till a toothpick inserted in the middle comes out clean.
- While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Whisk together till mixture is smooth and pour over warm cake.
- Cut when cool.
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