Favorite Chocolate Sheet Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My mother adapted this family pleaser from a recipe for vanilla cake that was in a church cookbook. The cake is so flavorful, it wouldn't need frosting-but I always feel you can never have enough chocolate! Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
2-1/4 cups cake flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup buttermilk |
3 ounces bittersweet chocolate, melted and cooled |
frosting: |
1/4 cup baking cocoa |
1/3 cup milk |
1/2 cup butter, cubed |
1 teaspoon vanilla extract |
3-1/2 cups confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chocolate until combined.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners' sugar until smooth. Drizzle over cake and spread quickly. Let stand until set. Yield: 12 servings.
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