Cinnamon Chocolate Sheet Cake

This is that great cake recipe that you can frost while it's still hot, so it's a lifesaver when you're running late. The original recipe is for a 15x10 jelly roll pan, but my baking sheets are 17x12, 150 square inches vs. 204. That's only 25% larger, but I made the recipe 50% larger. The original version makes a rather thin cake, and I always feel that there's not quite enough frosting.

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Servings: 40

Prep Time: 00:30

Cook Time: 00:20


3 cups flour

3 cups sugar

2 1/4 tsp. ground cinnamon

3/8 tsp. salt

6 tablespoons cocoa

1 1/2 tsp. baking soda

1 1/2 cups water

3/4 cup veg. oil

3/4 cup butter

3 eggs

3/4 cup buttermilk*

1 1/2 tsp. vanilla


3/4 cup butter

1/2 cup whipping cream

1 1/2 tsp. vanilla

6 t. cocoa

2 1/4 tsp. cinnamon

4 1/2 cups powdered sugar, sifted

1 1/2 cups finely-chopped walnuts, optional


1I have changed the mixing method somewhat from the original:

2In a large mixing bowl combine the flour, sugar, cinnamon, salt, cocoa, baking soda, and buttermilk powder if using. You can whisk or sift these ingredients together. Heat the 1 1/2 cups water, oil, and butter just to boiling. (This can be done in the microwave in a large Pyrex measuring cup for three minutes or so or in a saucepan on the stove) Pour the heated/melted ingredients over the dry ones and mix well, then mix in the eggs, vanilla, and either the buttermilk or the extra 3/4 cup water if you used the b'milk powder. Pour into a greased and cocoa'd (not floured) 12x17 jelly-roll pan. (I use cooking spray and then sift the cocoa over that using a small sieve.) Bake at 375 degrees for about 20 minutes--since this is a thicker cake than the original it may need another five minutes, but do the toothpick test at 20 minutes. It should come out clean when inserted near the center.

3While the cake is baking, make the frosting. Heat the butter and cream until the butter is melted, but don't let it boil. You can re-use whatever container you used for boiling the ingredients for the cake. Mix in the vanilla and then sift in the powdered sugar, cocoa and cinnamon and stir or beat well. Carefully spread over the hot cake--a rubber spatula works well. Sprinkle on the walnuts, if using, and gently press them into the frosting. This is obviously very rich, so you can cut your servings pretty small.

Additional Notes

*You can use 3/4 cup water and 3 tablespoons of buttermilk powder instead. Buttermilk powder is great to keep on hand, lasts forever in the fridge.

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