Perfect. Tailgate. Sheet cake.

Every tailgate, potluck or picnic deserves a good old fashioned chocolate sheet cake. And, every cook needs a no fail “from scratch” sheet cake recipe. I’ve found it for you- Mrs. Stewart’s Chocolate Sheet Cake! This decadent, moist, rich chocolate masterpiece travels well…….so it’s just dying to attend your tailgate! Adults and children will come back for seconds!

Being the humble girl that I am,  I cannot take credit for this rich, chocolate, dream of a cake recipe. It is genuine original by Mrs. Stewart, one of North Alabama’s best cooks. There are three things Mrs. Stewart knows all about: cooking, friendship and Alabama football!

Mrs. Stewart was a dear friend of my mother’s and was by her side in her final days. They shared a love for the University of Alabama, grandchildren and sweet tea. So on top of all of everything else, Mrs. Stewart is a warm, gentile Southern lady that can cook like you would not believe. When my mother passed, Mrs. Stewart sent me a several of her personal recipes. (She knew I loved her chocolate sheet cake!).   I treasure those recipe cards! Each time I pull out one of Mrs. Stewart’s recipe cards I am reminded that God sends us good friends that will literally stay by your side until the end. Now I am sharing with you one of my favorite’s from Mrs. Stewart……her extra special Chocolate Sheet Cake! ROLL TIDE, Mrs. Stewart, ROLL TIDE!

Take It to the Tailgate Tip:
This cake can be made a few days ahead of your potluck or game. Simply refrigerate until the day of your event and let it come back to room temperature for optimal moistness.

Mrs. Stewart’s Chocolate Sheet Cake

Best chocolate sheet cake in the state of Alabama. Nothing travels better than a sheet cake, so make sure this one is on your tailgate, church picnic or pot luck supper menu!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 10 people

Ingredients

  

Batter

• 1/2 teaspoon salt
• 2 cups sugar
• 2 cups cake or plain flour
• 2 sticks butter or margarine
• 4 tablespoons cocoa
• 1 cup water
• 2 eggs slightly beaten
• 1 teaspoon baking soda
• 1 cup sour cream or an 8 ounce container
• 1/2 teaspoon almond extract optional

Icing

• 1 stick butter or margarine
• 4 tablespoons cocoa
• t tablespoons milk
• 1 box confectioners sugar
• 1 teaspoon vanilla
• 1 cup pecans either chopped or halved

Instructions

 

Batter

• Sift flour, sugar and salt into a large mixing bowl. In saucepan, bring cocoa, butter and water to a rapid boil. Stir into flour mixture. Mix in the other ingredients.
• Pour into greased & floured 11×16 or 9×13 inch pan.
• Bake 25 to 40 minutes at 375 degrees. Baking time is longer for the 9×13 pan.

Icing

• Bring cocoa, butter, and milk to a boil.
• Remove from heat; add sugar and vanilla. Beat well.
• If you chopped your pecans, stir them into the icing mixture. (If your pecans are halved save them until the cake is iced. Place halved pecans in a decorative fashion on top of the iced cake.)
• Spread icing over hot cake while still warm.
• Take it to the tailgate tip: This cake travels best if it has rested in the refrigerator for at least six hours. The cool temperature in your fridge will harden the icing and make slicing easier at game time. Adapted from Mrs. Stewar’ts Original Chocolate Cake recipe.

Notes

Hi there! Photos and content are copyright protected. Please obtain prior written permission before using my photos. If you wish to use this recipe and tailgate with us, that’s great! Sharing is caring! However, please rewrite the recipe in your own words and link back to the source here at Totally Tailgates. Go Team!