Ingrédients pour Fudgy Sheet Cake
- Unsweetened Cocoa
- Boiling Water
- Cake Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups powdered sugar
- Vegetable Shortening
- Vanilla Extract
- 2 large eggs
- 1 cup buttermilk
- Cooking Spray
- Powdered Sugar
- 1/2 cup milk
- 1/4 cup (1/2 stick) unsalted butter
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Comment préparer Fudgy Sheet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a small bowl, whisk together 1/2 cup unsweetened cocoa powder and 1/2 cup boiling water until smooth. Set aside to cool slightly.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy. Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually beat in the cooled cocoa mixture until just combined.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- 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 with moist crumbs. The cake should spring back slightly when touched.
- Let the cake cool in the pan for 10 minutes before frosting.
- For the icing: In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup unsweetened cocoa powder, and a pinch of salt.
- Gradually whisk in 1/2 cup milk and 1/4 cup (1/2 stick) unsalted butter until smooth and creamy. Stir in 1 teaspoon vanilla extract.
- Spread the icing evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
163g
Fat
13g
Carbs
20g
