Chocolate Sheet Cake

This recipe has been floating around for years.   Chocolate Sheet Cake.  Texas Sheet Cake, etc.  Call it what you will, it is all the same cake.  Like they say, there is nothing new under the sun, just new ways of doing things.

This particular recipe was adapted from a book I have entitled “The Best of Cooking Light.”  I don’t always eat hedonistically and from time to time I like to shave calories off if I can, or try a lighter version of a recipe.

This recipe differed a bit from the usual choclate sheet cake I make .  .  . first it has buttermilk in the batter, which usually makes for a really moist cake . . .  second it is put together rather differently.  You boil milk, cocoa and butter together and then beat that into the dry ingredients . . .  then beat in the buttermilk and eggs.

The icing is also a tiny bit different.  I found it all to be very sweet, which is not entirely a bad thing . . .  it means you can’t eat as large a piece, which is probably good.

It’s also very dense . . .  I don’t remember my regular recipe ending up quite as dense as this one is . . .  but it was quite pleasant to eat nonetheless.  For a cake that is lower in fat and calories, it was not half bad at all.  Mind you it does say that it makes 20 servings.  Hmmm . . .

Note – You may also bake this in a 12 by 9 inch baking pan  In crease the baking time to 22 minutes.

This is really good, lovely and moist, and its nice to know that it is also a bit lighter than the regular version.  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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