Whole Wheat Chocolate Sheet Cake

Whole wheat adds wholesomeness and a toothsome texture to this tasty chocolate sheet cake topped with an easy buttercream icing. A great cake for potlucks.

Recipe Ingredients:

Cake:
2 1/2 cups whole wheat flour
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup vegetable oil
1 1/2 teaspoons baking soda
1 cup buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract

Icing:
1/2 cup butter
3 to 4 tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla extract

1 cup flaked coconut for sprinkling

Cooking Directions:

1. For Cake: Preheat oven to 350°F (175°C). Greased and flour a 15x10x1-inch jelly roll pan; set aside.
2. Mix flour, sugar and cinnamon together in a large bowl.
3. Bring cocoa, water and oil to a boil. Pour over flour mixture and beat with an electric mixer at medium speed for 1 minute, scraping bowl.
4. Dissolve soda in buttermilk, add to mixture in bowl along with eggs and vanilla. Beat for an additional 2 minutes. Pour into prepared jelly roll pan.
5. Bake 20 minutes. Spread icing on cake while still warm, if desired.
6. For Icing: In a saucepan, melt butter; add milk and heat. Boiling is not necessary. Remove from heat and add powedered sugar and vanilla extract; stir vigorously until smooth and glossy. Add more milk only if necessary for frosting to spread easily. Spread over slightly warm sheet cake and immediately sprinkle with coconut.

Makes 24 servings.

Recipe and photograph provided courtesy of Wheat Foods Council.