Shelly Hospitality’s  

 Chocolate Fudge Sheet Cake Family Recipe 
 

Prep Time:​
20 Minutes ​
Cook Time:​
20 Minutes ​
Difficulty:​
Easy ​
Servings:​
24
Ingredients
FOR THE CAKE:
● 2 cups Flour
● 2 cups Sugar
● 1/4 teaspoon Salt
● 4 Tablespoons (heaping) Cocoa
● 2 sticks Salted Butter
● 1 cup Boiling Water
● 1/2 cup Buttermilk (Full Fat if possible)
● 2 whole Beaten Eggs
● 1 teaspoon Baking Soda
● 1 teaspoon Vanilla
FOR FROSTING:
● 1/2 cup Finely Chopped Pecans
● 1-3/4 stick Salted Butter
● 4 Tablespoons (heaping) Cocoa
● 6 Tablespoons Milk
● 1 teaspoon Vanilla or Madagascar Bourbon Pure Vanilla Bean Paste
● 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

1. In a mixing bowl, whisk flour, sugar, and salt.
2. In a saucepan, melt butter. Add cocoa. Stir together.
3. Add boiling water, allow mixture to boil for 30 seconds, turn off heat. Pour over flour
mixture, and stir lightly to cool.
4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
5. Stir buttermilk mixture into butter/chocolate mixture.
6. Pour into sheet cake pan(s) and bake at 350-degrees for 20 minutes.
While cake is baking prepare icing:
1. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
2. Add the milk, vanilla, and powdered sugar. Stir together.
3. If using pecans, chop pecans finely. Add the pecans, stir together.
4. Pour over warm cake and spread quickly for a smooth finish.

Note:
I use an 18x13 half-sheet cake pan for large parties… its BIG. For smaller parties bake two cakes: One
Rectangular foil cake pan 13x9 + One Square foil cake pan 7x7*
 

Master your semester with Scribd & The New York Times

Special offer for students: Only $4.99/month.

Master your semester with Scribd & The New York Times

Cancel anytime.