Whole wheat adds wholesomeness and a toothsometexture to this tasty chocolate sheet cake topped with an easybuttercream icing. A great cake for potlucks.
Recipe: Whole Wheat ChocolateSheet Cake
Cake:2 1/2 cups whole wheat flour 1 cup granulated sugar 2 teaspoons ground cinnamon 1/4 cup unsweetened cocoa powder 1 cup water 1/2 cup vegetable oil 1 1/2 teaspoons baking soda 1 cup buttermilk 2 large eggs, beaten 1 teaspoon vanilla extract Icing: 1/2 cup butter 3 to 4 tablespoons milk 3 cups powdered sugar 1 teaspoon vanilla extract 1 cup flaked coconut for sprinkling
For Cake: Preheat oven to 350°F (175°C).Greased and flour a 10 x 15 x 1-inch jelly roll pan; set aside.
Mix flour, sugar and cinnamon togetherin a large bowl.
Bring cocoa, water and oil to a boil.Pour over flour mixture and beat with an electric mixer at mediumspeed for 1 minute, scraping bowl.
Dissolve soda in buttermilk, add to mixturein bowl along with eggs and vanilla. Beat for an additional 2minutes. Pour into prepared jelly roll pan.
Bake 20 minutes. Spread icing on cakewhile still warm, if desired.
For Icing: In a saucepan, melt butter;add milk and heat. Boiling is not necessary. Remove from heatand add powedered sugar and vanilla extract; stir vigorouslyuntil smooth and glossy. Add more milk only if necessary forfrosting to spread easily. Spread over slightly warm sheet cakeand immediately sprinkle with coconut
Makes 24 servings.
Recipe and photograph provided courtesyof Wheat Foods Council.
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