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Denver Chocolate Sheet Cake

Adapted from the Colorado Cache Cookbook
Written by the Junior League of Denver

Preheat oven to 350.            Serves 12-16

This recipe is easy to double and bake in two 9 x 13” pans.  
I serve it cut up like brownies.

2 1/3 cups flour
2 cups sugar
1 tsp baking soda
1 cup butter
1 ¼ cups water
4 TB cocoa
½ cup buttermilk
2 eggs, beaten
1 tsp vanilla extract

½ cup butter
4 TB cocoa
6 TB buttermilk
1 tsp vanilla extract
1 pound powdered sugar  (4 cups sifted)
½ cup chopped walnuts  or pecans (optional) 

Mix flour, sugar and soda in a bowl.  Bring butter, water and cocoa to a boil in saucepan.  Pour over dry ingredients.  Mix thoroughly.  Add buttermilk, eggs and vanilla.  Beat well.  Pour into a greased 9 x 13” pan and bake at 350 degrees for 30 minutes or until it tests done.

To make frosting, heat butter, cocoa and buttermilk just to boiling.  Remove from heat and mix in vanilla, sugar and nuts.

Note:  A delicious, moist chocolate cake.  The frosting will be runny, but it hardens as it cools.  Cake freezes will.  Good with peppermint ice cream.  It is also good with a seven minute frosting.


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