Tolmachoff's Choclate Sheet Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cake:2 c. sugar2 c. flour1 tsp. salt1 c. butter1. c. water4 tbsp. cocoa1/2 c. sour cream2 eggs1 tsp. baking sodaCocoa Butter Nut Frosting:6 tbsp. milk1/2 c. butter4 tbsp. cocoa1 c. nuts (optional)1 box powder sugar1 tsp. vanilla
Cake:
In large bowl combine sugar, flour and salt. Set aside. In a heavy saucepan combine butter, water and cocoa. Bring to a boil. Remove from heat and immediately add to dry ingredients. Add sour cream, eggs and baking soda. Mix until well blended. Batter will be very thin. Pour into greased pan.
Bake in a 9x13 for 20-25 min for a cake at 375 degrees.
Or bake in a cookie sheet for a brownie type cake for 15 min at 375 degrees.
Do not over bake.
Cocoa Butter Nut Frosting:
Boil milk, butter and cocoa in heavy saucepan until bubbly. Remove from heat. Mix in nuts (optional) sugar & vanilla. Beat unitl smooth. Spread over warm cake.
P.S. Using the baking sheet is our favorite. There is more to go around!
Number of Servings: 24
Recipe submitted by SparkPeople user MISSXOXO.
In large bowl combine sugar, flour and salt. Set aside. In a heavy saucepan combine butter, water and cocoa. Bring to a boil. Remove from heat and immediately add to dry ingredients. Add sour cream, eggs and baking soda. Mix until well blended. Batter will be very thin. Pour into greased pan.
Bake in a 9x13 for 20-25 min for a cake at 375 degrees.
Or bake in a cookie sheet for a brownie type cake for 15 min at 375 degrees.
Do not over bake.
Cocoa Butter Nut Frosting:
Boil milk, butter and cocoa in heavy saucepan until bubbly. Remove from heat. Mix in nuts (optional) sugar & vanilla. Beat unitl smooth. Spread over warm cake.
P.S. Using the baking sheet is our favorite. There is more to go around!
Number of Servings: 24
Recipe submitted by SparkPeople user MISSXOXO.
Nutritional Info Amount Per Serving
- Calories: 309.3
- Total Fat: 13.8 g
- Cholesterol: 52.1 mg
- Sodium: 198.5 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
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