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!
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 10people
Ingredients
Batter
1/2teaspoonsalt
2 cupssugar
2 cupscake or plain flour
2 sticksbutter or margarine
4tablespoonscocoa
1 cupwater
2eggsslightly beaten
1teaspoonbaking soda
1cupsour creamor an 8 ounce container
1/2teaspoonalmond extractoptional
Icing
1stickbutter or margarine
4tablespoonscocoa
ttablespoonsmilk
1boxconfectioners sugar
1teaspoonvanilla
1 cup pecanseither 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 11x16 or 9x13 inch pan.
Bake 25 to 40 minutes at 375 degrees. Baking time is longer for the 9x13 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
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