Chocolate Cake for a Crowd

    (94)
    1 hour

    This is a great rich and moist chocolate cake. It's good for a crowd because a small slice is plenty!


    93 people made this

    Ingredients
    Serves: 20 

    • 2 cups (250g) plain flour
    • 2 cups (400g) white sugar
    • 250g butter, divided
    • 125g margarine
    • 1 cup (250ml) water
    • 8 tablespoons cocoa powder, divided
    • 1 cup (250ml) buttermilk
    • 2 eggs
    • 1 teaspoon bicarb soda
    • 1 teaspoon vanilla essence
    • 6 tablespoons milk
    • 4 cups (480g) icing sugar

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Sift together and set aside in large bowl the flour and sugar.
    2. In saucepan over medium heat bring to a boil; 125g butter, 125g margarine, 1 cup (250ml) water and 4 tablespoons cocoa.
    3. Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, bicarb soda and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan.
    4. Bake in a preheated 200 degrees C oven for 20 minutes.
    5. To Make icing: Five minutes before cake is done, bring to boil in a saucepan 125g butter, 6 tablespoons milk and 4 tablespoons cocoa. Remove from heat and immediately stir in the icing sugar and 1/2 teaspoon vanilla essence. Beat until smooth and immediately pour icing over cake. Cake may be served warm or at room temperature.

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    Reviews and Ratings
    Global Ratings:
    (94)

    Reviews in English (81)

    by
    126

    First, this cake is SUPPOSED to be super thin. Hence, Texas SHEET Cake. Like the reviewer below said, use the large jellyroll size pan (15"x10") not a 9x13 or 8x8...it just won't work. Very very moist and rich. I lost my original recipe about a year ago and have been searching to find one that will work. This one is almost there, but I do add a bit more cocoa. It just didn't have enough chocolate flavor. Otherwise, this recipe is just awesome! Be sure to pour the icing over the cake right out of the oven. It soaks in and makes a beautiful thin smooth icing on top. ALSO, IF YOU COVER THIS WITH FOIL OR SARANWRAP...be sure to use toothpicks or something to prop up the foil, otherwise it will stick to the icing and you'll have a huge mess. Lesson learned the hard way! :-)  -  28 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    84

    This is the exact same recipe my mother makes....this is easy and quick. Be sure to use a jelly roll pan or the Pampered C.'s bar pan. You can substitue a 1/2 tsp vinegar or lemon juice with milk for the buttermilk. That is how I always make this recipe and I make it about 10 times a year. This is great for a potluck or small group dessert. Feeds a lot of people. Thanks for sharing.  -  06 May 2005  (Review from Allrecipes USA and Canada)

    by
    69

    This is THE Texas sheet cake recipe! Exactly the same as the one I got from my Mom. It always turns out so moist and delicious. (And yes, sweet!). The recipe doesn't mention pan size that I can see... be sure and use the large jellyroll size pan (15"x10") not a 9x13 or it won't cook right. It comes out to be quite a thin cake, it is so sweet you don't want a big thick piece! If you've never made a Texas sheet cake before, you will doubt the odd preparation method and probably be concerned that there is no possibility that it will turn out when you see the runny batter, but don't worry!!  -  09 Jul 2005  (Review from Allrecipes USA and Canada)

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