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Whole-Wheat Chocolate Sheet Cake





  • 2 1/2 cups whole-wheat flour 1 cup sugar 2 tsp. cinnamon 1/4 cup cocoa 1 cup water 1/2 cup vegetable oil 1 1/2 tsp. baking soda 1 cup buttermilk 2 eggs, beaten
  • 1 tsp. vanilla

Icing (optional):

  • 1/4 cup cocoa 1/2 cup butter or margarine 1/3 cup low-fat milk 3 cups confectioner's sugar
  • 1/2 cup chopped nuts, optional




Preheat oven to 350°F. Mix flour, sugar and cinnamon together in a large bowl. In a saucepan, bring cocoa, water and oil to a boil. Pour over flour mixture and mix 1 minute, scraping bowl. Dissolve soda in buttermilk, adding to mixture in bowl along with eggs and vanilla. Mix an additional 2 minutes. Pour into a greased and floured 10 x 15 x 1-inch jelly-roll pan. Bake 20 minutes. Cool in pan before removing. In a saucepan, bring cocoa, butter or margarine and milk to a boil. Remove from heat and beat in sugar and nuts. Frost cake while still warm. Makes 24 servings. Provided by Kansas Wheat Commission

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