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Denver Chocolate Sheet Cake

From: Gail Raznick

Originating from: Colorado Cache Cookbook

Prepared by: Gail Raznick


I make this a lot! I first tried it because with the recipe, it said “good with peppermint ice cream!”


Cooking time: 30 minutes

Temperature: 350 degrees


Ingredients and Directions:

2 1/3 cups flour

S cups sugar

1 tsp. baking soda

1 cup butter

1¼ cups water

4 tbsp. cocoa

½ cup buttermilk

2 eggs, beaten

1 tsp. vanilla extract


½ cup butter

4 tbsp. cocoa

6 tbsp. buttermilk

1 tsp. vanilla extract

1 pound powdered sugar

½ cup chopped walnuts or pecans


Mix flour, sugar and soda in bowl. Bring butter, water and cocoa to a boil in saucepan. Pour over dry ingredients. Mix thoroughly. Add buttermilk, eggs and vanilla. Beat well. Pour into greased 9×13 inch pan and bake at 350 degrees for 30 minutes or until it tests done.


To make frosting, heat butter, cocoa and buttermilk to boiling. Remove from heat and mix in vanilla, sugar and nuts. (Frosting will be runny but it hardens as it cools.)