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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Really moist chocolate sheet cake. My mom always used to make this for us for birthdays. It makes a large sheet pan of cake and has a fudge-y icing. Yum! Ingredients:
1c butter |
1c. water |
1/2 c. cocoa |
2c. flour |
2c. sugar |
1/2 t. salt |
1 t. baking soda |
3/4 c sour cream |
1 1/2 tsp vanilla bean paste (or extract) |
2 eggs |
cocoa frosting |
1/2 c. butter |
6 t milk |
1/4 c. cocoa |
pinch of salt |
1 lb. confectioners sugar, sifted |
1 tsp vanilla |
1/2 c. chopped nuts |
Directions:
1. -Prepare one 15 1/2 x 10 1/2inch jelly roll pan by spraying it with pan spray, or you can line it with parchment paper if you want to lift it out of the pan (I did this, cause I'm a freak for parchment paper, you'd think I had stock in a parchment paper company).
2. -In a bowl, whisk together the flour, sugar, salt and baking soda, set aside.
3. -Combine butter, water and cocoa in 2-qt. saucepan. Bring to a boil.
4. Remove from heat.
5. -Stir in combined flour, sugar and salt. Add sour cream, vanilla and eggs; mix well. Pour into prepared pan.
6. -Bake at 375, 20-25 minutes. While warm frost with:
7. Cocoa Frosting:
8. -Combine milk, butter, cocoa and pinch of salt in saucepan, bring
9. to a rolling boil, stirring constantly. Remove from heat.
10. -Add sugar and vanilla; beat until smooth, add the nuts, mix until blended.
11. -Pour over the warm cake, spread out and let it set up.
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