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Chocolate Sheet Cake

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“This is our favorite chocolate cake. It is rich and moist. Note: If you don't have the buttermilk on hand, put about 1 teaspoon of vinegar into 1/2 cup milk and let it sit for 15-20 minutes. ***Note: if you don't have the Butter Flavor Crisco, just increase the 1/2 cup butter to 1 cup of butter and omit the Crisco. I've made it both ways and it is great either way.”

Ingredients Nutrition


  1. Cake: Stir first four ingredients together.
  2. Put butter, Crisco and water in saucepan and bring to a rapid boil.
  3. Pour over flour mixture.
  4. Add eggs and buttermilk that have been mixed with baking soda.
  5. Add vanilla and beat until well mixed.
  6. Bake in a greased cake pan (10 X 15 or 9 X 13).
  7. Bake at 350 for approximately 25 minutes.
  8. While cake is still hot, frost it.
  9. Frosting: Bring butter, cocoa and milk to a boil.
  10. Add to powdered sugar.
  11. Mix well.
  12. Add vanilla and pecans.
  13. Mix well.
  14. Spread on hot cake.

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