P2. Chocolate Sheet Cake

Just in case you didn’t like the last Valentine’s Day recipe I had for you I have a new one! I am going to give you the steps on how to make a chocolate sheet cake. It is an easy level dessert to make and only takes 25 minutes to cook and 20 minutes to prep. Also it serves 24 servings. For the recipe you will need: flour, sugar, salt, buttermilk, baking soda, vanilla extract, eggs, butter and cocoa powder, that’s just for the cake. Then for the icing you will need: butter, cocoa powder, milk, vanilla extract, powdered sugar, and pecans but those are optional. How-to:

FOR THE CAKE:

Step 1: preheat the oven to 350 degrees Fahrenheit. Then in a large bowl, combine 2 cups of all-purpose flour with 2 cups of sugar and ¼ teaspoon of salt. Then stir that together and set aside.

Step 2: Now in another bowl mix ½ cup of butter milk, 1 teaspoon of baking soda with 1 teaspoon of vanilla and 2 large eggs. After that mix with a fork and just set aside again.

Step 3: Now in a medium sized sauce pan, melt 2 sticks of butter and add 4 heaping tablespoons of cocoa powder. Then whisk together to combine. While doing that bring 1 cup of water to a boil. Then when the butter has melted, pour the boiling water in the pan. Make sure to allow to bubble for a moment, and then turn the heat off.

Step 4: Next pour the chocolate mixture into the flour mixture. Now stir together for a minute to cool the chocolate, and then pour in the egg mixture. Next stir together until smooth, then pour into an ungreased jelly roll pan and bake for 20 minutes.

FOR THE ICING:

Step 1: melt 1 ¾ sticks of butter in a saucepan over the medium to low heat. 

Step 2: Now add 4 heaping teaspoons of cocoa powder and stir until smooth. Next add 6 tablespoons of milk with 1 teaspoon of vanilla extract and 1 pound of powdered sugar. Now stir together.

Step 3: This step is optional but if desired, dump in ½ cup of finely chopped pecans and stir until well combined.

Step 4: Now immediately after removing the cake from the oven, pour the warm icing over top. 

*TIP: You’ll want to avoid doing as much spreading as you can. Therefore try to distribute it evenly as your pour.