Zutaten für Chocolate Fudge Sheet Cake
- 1 cup granulated sugar
- Flour
- Baking Soda
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- Cocoa
- 1 cup buttermilk
- 2 large eggs
- Pure Vanilla Extract
- Evaporated Milk
- 2 cups semi-sweet chocolate chips
- Miniature Marshmallow
- 1/2 cup chopped walnuts or pecans (optional)
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Zubereitung von Chocolate Fudge Sheet Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x11 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter.
- Stir in 1 cup water and 1 cup unsweetened cocoa powder.
- Bring to a boil, stirring constantly. Boil for 2 minutes.
- Remove from heat and gradually stir in the dry ingredient mixture until smooth.
- Stir in 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the icing:
- In a saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter.
- Add 1/2 cup milk and 1 cup granulated sugar.
- Bring to a boil, stirring constantly. Boil for 2 minutes.
- Remove from heat and stir in 2 cups semi-sweet chocolate chips, 1 cup mini marshmallows, and 1/2 cup chopped nuts (optional).
- Stir until the chocolate chips and marshmallows are melted and the icing is thick.
- Pour the icing over the cooled cake and spread evenly.
- Let the icing set completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
136 g
Sugar
3312g
Fat
878g
Carbs
358g
