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Decadent Chocolate Sheet Cake: The Ultimate Crowd-Pleasing Dessert

This rich chocolate sheet cake combines deep chocolate flavor with effortless preparation, made in a single bowl for minimal cleanup. The fudgy icing creates a glossy finish that makes this dessert look as impressive as it tastes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 1/3 cup milk
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.
  2. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and well combined, about 2 minutes. Gradually pour in the boiling water while mixing on low speed. The batter will be thin - this is normal.
  3. Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  4. While the cake cools, prepare the icing. In a medium saucepan, melt butter over medium heat. Whisk in cocoa powder until smooth. Add milk and bring to a gentle boil, then remove from heat. Gradually whisk in powdered sugar and vanilla extract until the icing is smooth and glossy.
  5. Pour the warm icing over the cooled cake, spreading evenly with a spatula. Allow the icing to set for about 15 minutes before slicing and serving. For best results, let the cake sit for at least an hour before serving to allow flavors to meld.

Notes

Store covered at room temperature for up to 3 days or refrigerated for up to a week. The cake becomes more moist and flavorful the next day. Can be made ahead of time and freezes well. For best flavor, let the cake sit for at least an hour before serving.