Chocolate Sheet Cake with Fudge Frosting


by Heather Harris Brady

This cake holds many fond memories for me. My cousin’s birthday is five days before mine, so growing up we always had the family parties together. While I would play the field with carrot cake and german chocolate Bri would never vary from this chocolate sheet cake. It also nicely fits my rule that any cake recipe calling for boiling water is going to be good. Of course, any spiral-bound community cookbook worth its salt has a Texas/chocolate sheet cake recipe so I had to tinker and try to bring you something better.

I’ve cut back on some of the saturated fat while keeping the moist, rich chocolatey goodness that makes this cake such a sure hit for any kind of party. It’s also quick and super-easy so the next time someone subjects you to one of those nasty store cakes with the greasy frosting invite them over for a piece of this cake. It’ll help make the world a better place.

Chocolate Sheet Cake, Makes one large sheet cake (about 48 servings)


1 stick butter
1/3 c. olive oil
1/3 c. applesauce
1 cup boiling water
4 T.(heaping) dark cocoa
2-1/2 c. flour
1 c. granulated sugar
1/2 c. brown sugar
1/4 t. salt
1/2 cup milk + ½ t. vinegar
2 eggs
1 t. baking soda
1 t. vanilla


1 stick of butter
¾ c. chocolate chips or 4 T. cocoa
4 T. milk
1 t. vanilla
3 c. powdered sugar

Preheat the oven to 350 and start the cake batter. Melt the stick of butter in a saucepan.


Stir in the cocoa, then the boiling water, olive oil and applesauce. Boil for half a minute and take it off the heat.


Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Combine the flour, salt, and the sugars in a mixing bowl. Pour the hot chocolate sauce in and stir.



Beat in the eggs, baking soda and vanilla. Then stir in the milk. Pour the batter into a lightly greased sheet/jelly roll pan.

Bake about 20 minutes, or until the center springs back.

While cake is baking, make the frosting. Melt the butter in a saucepan, add the milk and chocolate chips.


Whisk until smooth and remove it from the heat. Stir in the powdered sugar.


Beat well, add in the vanilla for the last few strokes.


While the cake is still slightly warm, pour the frosting over the top and spread it out.


I made this for Halloween weekend so I scattered some Heath bits and sprinkles over it. Pecans are good too. The frosting will set up in about 10-20 minutes, depending on the temperature of your kitchen. The cake is ready to serve immediately. You can lightly cover it if you use my recipe, but be warned that other types of fudge frosting will get runny.


It cuts nicely into neat squares.





One year ago: Fall Dinner, Balsamic Glazed Vegetables


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at

Up ↑

%d bloggers like this: