Chocolate-Buttermilk Sheet Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 servings
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup water
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1/3 cup whole milk
- 1/2 cup buttermilk
- 1 cup chopped pecans or walnuts
- 1 pound powdered sugar (about 4 cups)
- Carbohydrate 52 g(17%)
- Cholesterol 16 mg(5%)
- Fat 19 g(29%)
- Fiber 2 g(8%)
- Protein 3 g(6%)
- Saturated Fat 4 g(19%)
- Sodium 182 mg(8%)
- Calories 371
Preparation Preheat oven to 350°F. Butter and flour 15 1/2 x 10 1/2 x 1-inch baking sheet. Whisk 1 cup water, 1/2 cup margarine, 1/2 cup cocoa powder, vegetable oil, 1 teaspoon vanilla and baking soda in large bowl to blend. Whisk in sugar, flour, salt, then buttermilk and eggs. Spread batter in prepared baking sheet. Sprinkle batter with semisweet chocolate chips. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake in pan to rack. Meanwhile, melt remaining 1/2 cup margarine in heavy medium saucepan over medium heat. Remove from heat. Whisk in powdered sugar, whole milk, remaining 3 tablespoons cocoa powder and 1 teaspoon vanilla. Spread frosting over warm cake. Sprinkle with nuts. Cool cake completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into 24 pieces.
Preparation Preheat oven to 350°F. Butter and flour 15 1/2 x 10 1/2 x 1-inch baking sheet. Whisk 1 cup water, 1/2 cup margarine, 1/2 cup cocoa powder, vegetable oil, 1 teaspoon vanilla and baking soda in large bowl to blend. Whisk in sugar, flour, salt, then buttermilk and eggs. Spread batter in prepared baking sheet. Sprinkle batter with semisweet chocolate chips. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake in pan to rack. Meanwhile, melt remaining 1/2 cup margarine in heavy medium saucepan over medium heat. Remove from heat. Whisk in powdered sugar, whole milk, remaining 3 tablespoons cocoa powder and 1 teaspoon vanilla. Spread frosting over warm cake. Sprinkle with nuts. Cool cake completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into 24 pieces.
