Yields:
18 Servings
Difficulty: Easy
Cook Time:
35 Mins
Who doesn’t love chocolate cake with vanilla icing! Today I am sharing one of my mom’s favorite recipes called Dark Chocolate Sheet Cake. Since this is made in a sheet pan it’s great to take to parties and holiday gatherings. My family always enjoyed this rich, moist cake whenever my mom made it for one of our birthday parties. The secret to this cake’s richness is the brewed coffee. Top this delightful cake with my Vanilla Buttercream Icing and a little coconut. You’ll find this recipe easy and quick to make and bake. Happy Cooking!
Please follow and like us:
Ingredients
Adjust Servings
Instructions
-
Preheat oven to 350*. In a large mixing bowl add wet ingredients; oil, sugar and eggs and cream together using an electric mixer on medium speed with a cake beater until smooth. Add vanilla and milk to bowl and continue mixing until batter is smooth and creamy.
-
In a separate bowl add dry ingredients; flour, cocoa powder, baking powder, baking soda and salt. Use a whisk to blend together all ingredients. Slowly add the flour mixture to the mixing bowl, one cup at a time. Alternate adding brewed cold coffee and flour mixture to mixing bowl. Let mix until creamy and smooth. Batter will be somewhat thin.
-
Spray 9 1/2" x 13" sheet pan with Pam spray. Pour batter into greased pan. Bake in 350* oven for 30-40 minutes. Don't open oven door until end of cooking. Test doneness by inserting a fork that comes out clean. Let cool on rack. Make my Vanilla Buttercream Icing to top cake with.
