Zutaten für Chocolate Sheet Cake
- Flour
- 2 cups granulated sugar
- ¼ cup unsweetened cocoa powder
- Cinnamon
- ½ cup (1 stick) butter
- Butter Flavor Crisco
- 1 cup water
- 2 large eggs
- 1 cup buttermilk (or substitute: 1 teaspoon vinegar + ½ cup milk, let sit 15-20 minutes)
- 1 ½ teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ cup milk
- 3 cups powdered sugar
- ½ cup chopped pecans (optional)
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Zubereitung von Chocolate Sheet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and 1 ½ teaspoons baking soda.
- In a medium saucepan, combine 1 cup (2 sticks) butter (or ½ cup butter and ½ cup Crisco), and 1 cup of water. Bring to a rapid boil.
- Pour the boiling butter mixture over the dry ingredients. Mix until just combined.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk (or substitute: 1 teaspoon vinegar + ½ cup milk, let sit 15-20 minutes), and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and beat with an electric mixer on medium speed for 2 minutes.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool slightly before frosting.
- While the cake is still warm, frost with the chocolate frosting (recipe below).
- **Chocolate Frosting:**
- In a medium saucepan, combine ½ cup (1 stick) butter, ¼ cup unsweetened cocoa powder, and ½ cup milk. Bring to a simmer, stirring constantly.
- Remove from heat and gradually whisk in 3 cups powdered sugar until smooth.
- Stir in 1 teaspoon vanilla extract and ½ cup chopped pecans (optional).
- Spread frosting evenly over the warm cake.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
213g
Fat
52g
Carbs
22g
