Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Caramel Chocolate Sheet Cake

I served this cake at my husband's 60th birthday party this weekend and had so many requests for the recipe that I said I'd post it here. I got the recipe from my good friend Betti. 
The secret to the incredible taste is the caramel sauce poured over the warm cake and the Skor bar garnish of course. Read the recipe over before preparing.

For the Cake:
  • 1 cup margarine
  • 6 tablespoons cocoa
  • 1 cup hot water
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 eggs beaten
  • 1/2 cup sour cream
For the Caramel sauce:
  • 3/4 cup margarine
  • 3/4 cup brown sugar
  • 3 tablespoons. corn syrup
  • 1 can sweetened condensed milk
Top With:
  • 1 1/2 cups Whipping Cream
  • 2 or 3 Skor Chocolate Bars or another crunchy brittle style chocolate bar.
  1. Melt margarine, add cocoa and hot water and bring to a boil.
  2. Remove from heat and set aside.
  3. Measure sugar,baking soda, salt, vanilla and flour into a large mixing bowl.
  4. Add hot mixture to dry ingredients and beat until smooth
  5. Add beaten eggs and sour cream and mix well.
  6. Spread in jelly roll pan. 
  7. Bake at 350 degrees for 20 minutes or until done. 
  8. Meanwhile prepare Caramel sauce.
  9. Melt margarine.
  10. Add brown sugar, corn syrup and sweetened condensed milk.
  11. Bring to a boil and cook for 2 minutes. Watch carefully as it scorches easily.
  12. Remove cake from oven, let sit for 5 minutes. 
  13. Poke holes in cake with meat fork about 1/2-1 inch apart.
  14.  Spoon some of the caramel sauce over the cake, filling all the holes.
  15.  Let remaining sauce cool to spreading consistency. Then spread remainder of sauce over cake.
  16. When cake is completely cool whip 1 1/2 cups heavy cream,
  17. Spread over caramel layer.
  18. Crumble  Skor bars and sprinkle over cream layer.
  19. Store in refrigerator until serving. Don't plan on leftovers!
This cake works well to make ahead. Freeze the cake after spreading the caramel mixture.
Leave in Freezer until an hour or so before serving time.  Whip cream, spread over caramel and sprinkle the Skor bar crumbles just before serving.


  1. Bev I might have to try this for my brother's birthday dinner on Saturday. It looks so good!

  2. What a great recipe! I bake the same chocolate sheet cake...but have never had it with this topping. Thnaks for sharing your hubby's birthday cake with us.

  3. What a awesome recipe. I could bite right into that cake. I am definitly going to be making this recipe.

  4. I've made the cake too, but not with the caramel. I will try that next time. We were sorry to miss the party, we had a great time with the grandkids on the weekend. Kathy

  5. I have a similar chocolate sheet cake, with a chocolate topping. The caramel topping sounds delicious!

  6. This looks amazing. What a great topping you have in this recipe. Love it and it is all 'doable' from ingredients in the house...hmmmm... where ARE those SKOR bars :P

  7. Oh wow! Those are some brownies that are seriously kicked up! Nice!

  8. I am new to this blog and I have been looking through many of your older posted recipes and they all look so good. I am anxious to try some of them. Thank you for all of the work you put into posting these and the beautiful pictures you have added.

    I will be back for more, Bridget

  9. oh somebodies birthday has got to be real soon so i can make this and have a small piece.....i am sure that somebody has to have a birthday...think think think...;-)
    looks so delish

  10. This one I will definately have to make, it looks scrumptious .. .

  11. I sure enjoy your blog, thank you for sharing all the wonderful recipes :)

    Kathi :)

  12. Another beautiful cake! Can I still bake myself a cake for my birthday? It was last week! heehee!

  13. So many good cakes, so many birthdays, I want to make them all in one day and eat them all by myself...They look so good.
    Ene mene miny oh....

  14. I have made this one before. The carmel sauce is a little different but the rest is basically the same. But we call it "better than sex" cake because well? it might just BE. :) Thanks for the great recipe's!

  15. I made this cake for my mom's birthday last night and it was PHENOMENAL. Everyone loved it. It is definitely going into my recipe box to be made again... and again!
    This blog is awesome by the way! I've made a lot of things from here and they are always delish!

  16. I just pulled this cake out of the oven. It´s looks delicious and I can´t wait to try it!
    Thanks for the wonderful job of giving us these great ideas and new recipe´s!!

  17. This definately has to be eaten cold, either frozen or out of the fridge. It's very sweet, with a scoup of icecream on top it tastes even better!

  18. What size pan did you use?
    can I use a 9x13 glass baking pan?

  19. A jelly roll pan is larger than a
    9" x 13" pan. Usually it's about the same size as a cookie sheet. I use a pan about 11" x 14" or a 12"x 16" pan. It depends on how high you want the cake to be in proportion to the toppings.


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