When the Slabach family gets together for their annual Fun Weekend, Mom’s chocolate sheet cake is often on the menu. There are several reasons: it’s one Mom Slabach used to make, it serves a large crowd, and for chocolate-lovers, it’s sinfully delicious. This cake was on the menu this year and two of Dave’s sisters each brought a cake. These girls can make a mean sheet cake, let me tell you. Not all the cake was eaten because only 47 of the possible 73 family members made it this year.
Served with vanilla ice cream, it’s the bomb. This cake can be made ahead and frozen, which also makes it convenient. It’s an easy pull-out-of-the-freezer dessert (if it makes it in there first, anyhow).
The recipe is easy to make. Mix dry ingredients, then add eggs and sour cream with baking soda. For the frosting, you mix it together oleo, milk, and cocoa and bring to a boil. Add confectioner’s sugar and vanilla, then spread over the cake.
- 2 sticks oleo
- 1 cup water
- 2 cups flour
- 2 cups sugar
- ½ tsp. salt
- 4 Tbsp. cocoa
- 2 eggs
- ¼ cup sour cream
- 1 tsp baking soda
- Frosting: 1 stick oleo
- 6 Tbsp milk
- 4 Tbsp. cocoa
- 1 lb. confectioners sugar
- 1 tsp. vanilla
- For the cake, mix the dry ingredients together.
- Add eggs and beat well
- Mix baking soda with sour cream and mix well into the batter.
- Bake in greased sheet pan at 350 for 20-22 minutes.
- For the frosting, combine oleo, milk, and cocoa
- Bring to a boil
- Add confectioner's sugar and vanilla.
- Spread over the cake
An addendum: After posting this recipe, I discovered that Mom had another chocolate sheet cake recipe she used before her daughter found this one. I will be posting that recipe next week. Stay tuned. It’s called Mom’s Chocolate Sheet Cake #2 (although it really was the first one she used).