Gooey Chocolate Buttermilk Sheet Cake

Gooey Chocolate Buttermilk Sheet Cake is a lacto ovo vegetarian dessert. This recipe serves 12. One serving contains 471 calories, 5g of protein, and 13g of fat. For 39 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up all purpose flour, milk, water, and a few other things to make it today. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 21%. Try Magic Gooey Chocolate Meringue Texas Sheet Cake, Chocolate-Buttermilk Sheet Cake, and Buttermilk Chocolate Texas Sheet Cake for similar recipes.

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Cake:
2. Preheat oven to 350 F (180C).
3. In a large saucepan, bring to a boil the water, cocoa, oil and butter or margarine.
4. Mix the flour, sugar, salt and soda in a large mixing bowl.
5. Whisk in the hot mixture and mix well.
6. To this add the buttermilk, vanilla and the beaten eggs; continue mixing.
7. Pour the batter into a greased and floured 9"x13" oblong baking pan.
8. Bake in the preheated oven for approximately 20 minutes or until a toothpick comes out clean when inserted in the middle.
9. Remove from the oven and frost while still warm.
10. Frosting:
11. In a large pan set over medium heat, melt the butter and the cocoa powder and milk.
12. Stir in the sugar and vanilla; whisk until smooth.
13. Add the chopped nuts if desired; stir well and spread on the warm cake.
14. Let cake cool before serving.

 

Step by step:

1. Cake:Preheat oven to 350 F (180C).In a large saucepan, bring to a boil the water, cocoa, oil and butter or margarine.

2. Mix the flour, sugar, salt and soda in a large mixing bowl.

3. Whisk in the hot mixture and mix well.To this add the buttermilk, vanilla and the beaten eggs; continue mixing.

4. Pour the batter into a greased and floured 9"x13" oblong baking pan.

5. Bake in the preheated oven for approximately 20 minutes or until a toothpick comes out clean when inserted in the middle.

6. Remove from the oven and frost while still warm.Frosting:In a large pan set over medium heat, melt the butter and the cocoa powder and milk.Stir in the sugar and vanilla; whisk until smooth.

7. Add the chopped nuts if desired; stir well and spread on the warm cake.

8. Let cake cool before serving.

Nutrition Information:

covered percent of daily need