Chocolate Sheet Cake

Isn't it cute that my grandparents' birthdays are within a week of each other?? It's like they had it planned all along... But anyways. My grandmother is the one who taught me how to bake and she always let me climb through her shelves and shelves of cook books. That's her addiction. Collecting cook books. Granted they are a liiiiiittle old (like the 70s old) but they work. They also aren't concerned with how much butter, Crisco, oleo, lard, grease, and what ever else would spike your cholesterol.

Years ago when my brother and I would be sent to Grandma's house for my parents to have a little piece and quiet my Grandma would let us pick out a dessert for her to make for after dinner that night. Grandma Cookies (recipe coming soon!!) were always our top choice but one day I decided to dig through those 30 year old cookbooks. And look at what I found!! A recipe for chocolate sheet cake! I made it for my grandparents' birthday this past weekend and they LOVED it. There is also a more chocoholic version of this recipe but I need to save it for a special occasion. :)

My apologies for the picture quality. This was the only picture I could get of it with my phone before it was all eaten up! 

Chocolate Sheet Cake

Ingredients:

For the cake

• 2 C flour
• 2 C sugar
• 1 Stick butter
• 1/2 C shortening (or vegetable oil)
• 4 T cocoa 
• 1 C water
• 1/2 C sour milk*
• 2 beaten eggs
• 1 t baking soda
• 1 t vanilla extract
• 1 t cinnamon 

For the frosting

• 1 stick butter
• 4 T cocoa
• 6 T milk
• 1 one pound box confectioner's sugar
• 1 t vanilla

Directions:

Cake

1. Preheat oven to 400 degrees F
2.  Mix flour and sugar in a bowl and set aside.
3. In a saucepan, mix butter, shortening (oil), cocoa, and water and bring to a rapid boil. 
4. Pour over flour and sugar.
5. In a separate bowl, mix together sour milk, eggs, baking soda, vanilla, cinnamon. Add to the first mixture.
6. Bake in a greased 9x13 pan for 20 minutes.

Frosting

1. Melt butter in a sauce pan 
2. Add cocoa, milk, vanilla, and confectioner's sugar
3. When well blended pour over cake and let cool before covering.

This cake does not need to be refrigerated BUT it is easier to serve when the cake has been chilled.

*Sour milk - add 1t vinegar to the regular amount of milk before adding in the other ingredients