Denver chocolate sheet cake from The New York Times Cooking by Junior League of Denver

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute pecans for walnuts. See recipe for a variation.

  • rgraham on February 24, 2026

    Delicious and easy. Doubled the cocoa. Poured the warm frosting over the still warm cake.

  • rgraham on February 24, 2026

    Use double the cocoa. Delicious and easy

  • pavolva on August 18, 2022

    Very moist and quick to put together. Following the advice of many commenters on the NYTimes site, I doubled the cocoa in both the frosting and the cake, as well as upping the liquid in the cake to 3/4 cup (mostly buttermilk as called for, with a scant 50 mL of heavy cream I had lurking in the back of the fridge.) Only used about 70% of the frosting, and found it suited the cake well, though I personally enjoyed the simplicity of the cake on its own. Would love to try this paired with Yossy Arefi’s salted caramel penuche frosting, or Ina Garten’s Kathleen’s peanut butter frosting.

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