Chocolate Sheet Cake

Serves 24 servings     adjust servings

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

The perfect way to serve chocolate cake to a crowd! Adapted from Cook's Country.

Ingredients

    For the cake

    • 2 cups flour
    • 2 cups sugar
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 2 egg yolks
    • 2 teaspoons vanilla
    • 1/4 cup sour cream
    • 8 ounces semi-sweet chocolate, chopped
    • 4 tablespoons (1/2 stick/2 ounces) butter
    • 3/4 cup vegetable oil
    • 3/4 cup hot water
    • 1/2 cup Dutch-processed cocoa powder

    For the icing

    • 1 stick (8 tablespoons/4 ounces) butter
    • 1/2 cup heavy cream
    • 1/2 cup Dutch-processed cocoa powder
    • 1 tablespoon light corn syrup
    • 3 cups powdered sugar
    • 1 tablespoon vanilla

    Instructions

    1. Preheat oven to 350ยบ. Grease 18- by 13-inch (half-sheet cake sized) rimmed baking sheet. Put flour, sugar, baking soda, and salt in large bowl and whisk to combine. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
    2. Microwave chocolate, butter, oil, water, and cocoa in a large Pyrex measuring cup or microwave safe bowl till chocolate is soft. Whisk till smooth...microwave a little longer if all chocolate is not melted.
    3. Whisk chocolate mixture into flour mixture until well combined. Whisk egg mixture into batter, then pour into prepared pan. Bake until a toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
    4. About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Take off heat and, whisk in powdered sugar and vanilla. Spread warm icing over hot cake.
    5. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour. Cut and serve.

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