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Easy Chocolate Sheet Cake

Prep Time:20 min
Cook Time:18 min
Yield:15 servings


  • Pillsbury™ Baking Spray with Flour
  • CAKE
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup butter
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, slightly beaten
  • 2 cups Martha White® All-Purpose Flour
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar


  1. 1.
    HEAT oven to 400°F. Spray 13 x 9-inch pan with no-stick cooking spray. Combine buttermilk and baking soda in small bowl; mix well.

  2. 2.
    COMBINE 1/4 cup cocoa, water, 1/2 cup butter and oil in medium saucepan. Bring to a boil over medium heat, stirring constantly.

  3. 3.
    REMOVE from heat; stir in buttermilk mixture and 1 teaspoon vanilla. Add eggs; blend well. Add flour, sugar and cinnamon; mix well. Pour batter into prepared pan.

  4. 4.
    BAKE 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.

  5. 5.
    COMBINE 1/4 cup cocoa, 1/2 cup butter and milk in medium saucepan. Bring to a boil over medium heat, stirring constantly. Remove pan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Spread frosting over top of cooled cake.


Serving Size (1/15 1 slice), Calories 480 (Calories from Fat 190), Total Fat 22g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 60mg, Sodium 105mg, Total Carbohydrate 73g (Dietary Fiber 1g, Sugars 57g), Protein 4g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Easy Chocolate Sheet Cake

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