Submitted in loving memory of Marilyn Wueste. This is a Mission Family favorite dessert.

The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes

Download the recipe in a PDF!

Cake Ingredients:

  • 2 cups sugar
  • 2 cups flour
  • 1 stick Parkay
  • ½ cup shortening
  • 4 Tbsp. cocoa
  • 1 cup water
  • ½ cup buttermilk
  • 2 tsp. soda
  • 2 eggs, slightly beaten
  • 1 tsp. vanilla
  • ¼ tsp. cinnamon

Chocolate Sheet Cake

Icing Ingredients:

  • 1 stick Parkay
  • 4 Tbsp. cocoa
  • 6 Tbsp. milk
  • 3 ½ cups powdered sugar
  • 1 tsp. vanilla
  • 1 cup pecans, chopped (optional)


  1. Preheat oven to 400 degrees.
  2. Sift in a large bowl, the sugar and flour.
  3. In a small sauce pan, boil Parkay, shortening, cocoa, and water.
  4. Pour the hot liquid over the dry mixture and mix well.
  5. Add buttermilk, soda, eggs, vanilla, and cinnamon. Mix well.
  6. Pour into greased 16” x 11” sheet pan with sides.
  7. Bake for 20 minutes.
  8. Start the icing 5 minutes before the cake is done.
  9. In a small saucepan, boil Parkay, cocoa, and milk.
  10. Remove from the heat and add powdered sugar, vanilla, and pecans. Mix well.

Chocoloate Sheet Cake Close Up

Download the recipe in a PDF!

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