Whole Wheat Chocolate Cake
Submitted by DEVON
A rich, fudgy chocolate sheet cake made with whole wheat flour, cocoa, butter, and sour cream, then drenched in warm pourable cocoa frosting while still in the pan.
YIELD
16 servingsPREP
20 minCOOK
30 minREADY
80 minIf a Texas sheet cake and a whole wheat loaf had a baby, this would be it. And that baby would be wildly popular at every potluck and bake sale.
The batter comes together fast: butter, water, and cocoa get boiled into a glossy dark mixture, then poured straight into the flour and sugar. Beaten eggs and sour cream get folded in last for a crumb that’s moist, tender, and just slightly tangy.
The whole wheat flour adds a subtle nuttiness you wouldn’t expect in a chocolate cake, but it works. Trust me.
Then there’s the frosting. Butter, cocoa, and milk heated until smooth, then loaded with confectioners’ sugar and vanilla. You pour it over the warm cake, poke holes with a fork, and let it seep into every crevice.
Cut into squares and try not to eat three.
Kitchen Tips
- Pour the frosting over the cake while both are still warm. The heat helps it soak in and creates that signature fudgy top layer.
- Pierce the cake with a fork before frosting. More holes means more frosting penetration, which is never a bad thing.
- Sift your confectioners’ sugar before adding it to the frosting. Lumps in a pourable frosting are unforgivable.
- This cake actually tastes better the next day once the flavors have melded and the crumb has set. If you can wait that long.
Ingredients
Directions
Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
Combine butter, water and cocoa in saucepan.
Bring mixture to a boil, stirring constantly.
Remove from heat.
Pour into flour mixture.
Mix well, using wooden spoon.
Blend in eggs and sour cream, mixing well.
Pour batter into greased 13 x 9 x 2-inch baking pan.
Bake in preheated 375 degree F oven 30 minutes or until cake tests done.
Cool in pan on rack.
Meanwhile prepare Cocoa Frosting.
Pierce warm cake with fork.
Pour Cocoa Frosting over all.
Cool completely.
Cut into squares.
COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
Cook over medium heat until butter is melted and mixture is smooth.
Stir in confectioners’ sugar, that has been sifted.
Continue cooking over low heat until confectioners’ sugar is completely dissolved.
Remove from heat.
Stir in vanilla.
Frost cake immediately.
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