There are many recipes for chocolate sheet cake, but this one is a basic recipe that can be easily adapted to suit your taste.Ingredients:1 cup (2 sticks) unsalted butter2 cups sugar3/4 cup unsweetened cocoa powder1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 eggs1 cup buttermilk1/2 cup sour cream2 teaspoons vanilla extract2 cups all-purpose flourFor the frosting:1/2 cup (1 stick) unsalted butter3/4 cup unsweetened cocoa powder3 cups confectioners' sugar1/2 cup milk1 teaspoon vanilla extractDirections:1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10x1-inch baking pan.2. In a large bowl, cream butter and sugar until light and fluffy. Add cocoa, baking soda, baking powder, and salt; mix well. Add eggs, buttermilk, sour cream, and vanilla; mix well. Add flour; mix well. Pour batter into prepared pan.3. Bake for 25 minutes. Cool cake in
SIFT DRY INGREDIENTS INTO A BOWL.
ADD SHORTENING, 2/3 CUP MILK ANDVANILLA.
MIX AT STIR SPEED FOR 1 MINUTE.
SCRAPE BOWL SIDES.
TURN TO SLOWSPEED AND MIX FOR 1 MINUTE ADDING REMAINING MILK EGGS AND MELTEDCHOCOLATE.
BEAT 30 SECONDS MORE.
SCRAPE BOWL AND MIX AT MEDIUM HIGH SPEEDFOR ONE MINUTE.
POUR BATTER INTO A GREASED AND FLOURED 11 X 18 SHEET CAKEPAN.
BAKE AT 375 DEG F FOR 20 TO 25 MINUTES OR UNTIL PICK INSERTED INMIDDLE COMES OUT CLEAN.
NOTE: 1 CUP CAKE FLOUR = 1 CUP - LESS 2 TABLESPOONS ALL PURPOSE FLOUR.
Ingredients
Directions
SIFT DRY INGREDIENTS INTO A BOWL.
ADD SHORTENING, 2/3 CUP MILK ANDVANILLA.
MIX AT STIR SPEED FOR 1 MINUTE.
SCRAPE BOWL SIDES.
TURN TO SLOWSPEED AND MIX FOR 1 MINUTE ADDING REMAINING MILK EGGS AND MELTEDCHOCOLATE.
BEAT 30 SECONDS MORE.
SCRAPE BOWL AND MIX AT MEDIUM HIGH SPEEDFOR ONE MINUTE.
POUR BATTER INTO A GREASED AND FLOURED 11 X 18 SHEET CAKEPAN.
BAKE AT 375 DEG F FOR 20 TO 25 MINUTES OR UNTIL PICK INSERTED INMIDDLE COMES OUT CLEAN.
NOTE: 1 CUP CAKE FLOUR = 1 CUP - LESS 2 TABLESPOONS ALL PURPOSE FLOUR.
