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Granny’s Cocoa Root Beer Sheet Cake

April 29, 2017

Granny’s Cocoa Root Beer Sheet Cake


2 cups all-purpose flour

1 cup sugar

1 cup brown sugar, packed

1 tsp baking soda

1 cup butter, room temperature

2 tsps. Bakers Cocoa

1 cup Root Beer Soda Pop

1 ½ cups mini marshmallows

½ cup buttermilk

1 tsp. vanilla extract

2 eggs

Frosting, see recipe below


Preheat oven to 350 degrees F.    Grease a 12 x 15 x 1 baking sheet.


Mix together flour, sugars and baking soda in a big bowl and set aside.


Mix together butter, cocoa, Root Beer and marshmallows in a double boiler and heat over boiling water until marshmallows melt and mixture comes to a boil.   Add to flour mixture and beat until smooth.   Add buttermilk, vanilla and eggs and mix in well.   Pour batter on prepared baking sheet and bake for about 40 minutes or until pick inserted into center comes out clean.



½ cup butter

3 Tbsp. Bakers cocoa, heaping

2 Tbsp. whole milk, cream or canned milk

2 Tbsp. Root Beer
2 cups powdered sugar, heaping (measure then sift)

1 tsp. vanilla
1 cup chopped pecans, walnuts or almonds, optional


In heavy sauce pan melt butter with cocoa; add milk and cook for 1 minute longer, remove from heat; mix in the Root Beer, powdered sugar, vanilla and pecans, until frosting is smooth.

Allow cake to cool only 5 minutes, then pour warm frosting over sheet cake and smooth to edges. Cool cake completely then cut into 48 pieces.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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