Chocolate Sheet Cake
The cook time will vary depending upon the size of the sheet pan used. Butter flavored Crisco is the magic ingredient to this cake. You can substitute with regular Crisco, but the cake will be missing that buttery flavor, which makes it feel even more decadent.
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 3/4 cup cocoa powder
- 2/3 cup butter flavored Crisco
- 1 1/2 cup sugar
- 1/2 tsp kosher salt
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp strong coffee or espresso
- 1 cup buttermilk
- chocolate icing
Instructions
- Heat an oven to 325 degrees F. Sift the flour and baking soda into a medium-sized bowl. Whisk in the cocoa powder. Set aside.
- Using an electric mixer fitted with a paddle attachment, cream together the Crisco, sugar and salt for 2 minutes, or until the Crisco is light and fluffy. Add the eggs, one at a time. Once the eggs are incorporated, Add the vanilla, coffee and buttermilk.
- Remove the paddle attachment and add a whisk attachment. Slowly add the dry ingredients, 1/4 cup at a time, into the wet ingredients, whisking at a low speed. Pour into a half-sized sheet pan. Using a spatula, evenly distribute and smooth out the batter. Pound the sheet pan onto the countertop to remove any air bubbles.
- Place the cake into the oven. Bake at 325 degrees F for 35 to 45 minutes, turning halfway through the baking process.