Me-me’s Chocolate Sheet Cake

  • Yield 16 servings

A rich chocolate sheet cake, updated by using coconut palm sugar, coconut oil and white whole-wheat flour.

Chocolate Sheet Cake
Teresa Blackburn


1 cup granulated sugar
1 cup coconut palm sugar
1 cup all-purpose flour
1 cup white whole-wheat flour
3/4 teaspoon coarse salt
1/2 cup (1 stick) butter
1/2 cup organic coconut oil
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
6 tablespoons butter
4 tablespoons cocoa, sifted
1 pinch salt
6 tablespoons heavy cream
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract


  1. Preheat oven to 375F.
  2. To make the cake, mix together sugars, flours and salt in large mixing bowl. Place butter, coconut oil, cocoa and water in a medium saucepan.  Bring to a rapid boil, remove from heat and let cool slightly. Pour over flour mixture. Mix until well blended, then mix in eggs, buttermilk, soda and vanilla. (Makes a thin batter.)
  3. Pour batter into 13 x 9 x 2-inch baking pan and bake 30 to 35 minutes. Remove and let cool.
  4. To make the icing, melt butter in a small saucepan over low heat. Remove from heat and whisk in cocoa, salt, and cream.  Whisk in powdered sugar until smooth and pour over cooled cake.
  5. Cut cake into squares.



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