Favorite Chocolate Sheet Cake

Name: Favorite Chocolate Sheet Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters baking cocoa; 1 teaspoon baking soda; 85 grams bittersweet chocolate, melted; 118 milliliters butter, cubed; 237 milliliters buttermilk; 532 milliliters cake flour; 828 milliliters confectioners sugar; 4 eggs; 79 milliliters milk; 1 teaspoon salt; 473 milliliters sugar; 1 teaspoon vanilla extract

Favorite Chocolate Sheet Cake takes around 45 minutes from beginning to end. This recipe makes 16 servings with 375 calories, 5g of protein, and 10g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires vanillan extract, milk, cake flour, and confectioners' sugar. It works well as a very affordable dessert. Favorite Chocolate Sheet Cake, Mom’s Retro Chocolate Sheet Cake (aka Texas Sheet Cake), and Favorite Chocolate Cake are very similar to this recipe.

Instructions

In a large bowl, cream butter and sugar.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Vanilla

Egg

Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat in chocolate until combined.

Ingredients you will need

Baking Soda

Buttermilk

Chocolate

All Purpose Flour

Salt

Pour into a greased 15-in. x 10-in. x 1-in. baking pan.

Equipment you will use

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.

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Toothpicks

Wire Rack

Oven

For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly.

Ingredients you will need

Frosting

Cocoa Powder

Milk

Equipment you will use

Sauce Pan

Remove from the heat; stir in butter and vanilla until butter is melted.

Ingredients you will need

Vanilla

Butter

Whisk in confectioners' sugar until smooth.

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Powdered Sugar

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Whisk

Drizzle over cake and spread quickly.

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Spread

Let stand until set.

Equipment

Ingredients

Servings:

59milliliters

baking cocoa 1teaspoon

baking soda 85grams

bittersweet chocolate, melted 118milliliters

butter, cubed 237milliliters

buttermilk 532milliliters

cake flour 828milliliters

confectioners' sugar 4

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.