“I love you like a fat kid loves cake!” ― Scott Adams

“I love you like a fat kid loves cake!”
― Scott Adams

Minute Chocolate Sheet Cake

Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes

Ingredients

Cake

  • 1 cup Margarine or Butter
  • 1 cup Water
  • 6 tablespoons Unsweetened Cocoa
  • 2 cups Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups All-Purpose Flour
  • 2 Medium Eggs
  • 1 teaspoon Vanilla
  • 1/2 cup Sour Cream

Frosting

  • 1/2 cup Margarine or Butter
  • 1/4 cup Unsweetened Cocoa
  • 1/3 cup Milk
  • 1lb Powdered Sugar
  • 1 teaspoon Vanilla

Topping

  • 1 cup Walnuts (Chopped fine - optional)
  • Sprinkles (optional)

Directions

Cake
Step 1
Put margarine in a large saucepan with cocoa and 1 cup water. Bring to boil, stirring. Remove from heat and stir in the sugar.
Step 2
In a small bowl (or just use a 2 cup measuring cup) measure the flour and add the salt and baking soda. Whisk it together to remove the baking soda clumps.
Step 3
Add flour mixture to batter and beat until smooth using a wooden spoon.
Step 4
With a spoon beat in the eggs, vanilla, and sour cream.
Step 5
Spray a 9×13 baking dish with Pam and pour batter into pan. Bake in at 350 degrees for about 20-24 minutes, or until the cake starts pulling from the sides and a toothpick.
Step 6
While the cake is baking, make the frosting (recipe below). When you are done with the frosting, you have about 10 minutes until the cake is done. Sit down and have a cup of coffee (or a glass of wine).
Step 7
Remove the cake from the oven and while it's still warm (leave it in the pan), spread the warm frosting on the cake and sprinkle with sprinkles and/or nuts, if desired.
Frosting
Step 8
Bring the margarine, cocoa and 6 Tbl milk to a boil in a large saucepan. Remove from heat, and with spoon, beat in the confectioners' sugar and vanilla, using a whisk if desired (but my mom always just used a spoon and we had lumps, but good lumps!). Depending on how you like the frosting, you can add or reduce the powdered sugar for a thicker or thinner icing.

 

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