Ingredients for Cream Cheese Sheet Cake
- 1 cup (2 sticks) unsalted butter, softened
- Cream Cheese
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Evaporated Milk
- Semi Sweet Chocolate Chips
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How to Make Cream Cheese Sheet Cake
- Preheat oven to 325°F (160°C). Grease and flour a 15x10 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 8 ounces cream cheese (softened), and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Chocolate Glaze:** In a medium saucepan, combine ½ cup granulated sugar, ¼ cup milk, and 4 tablespoons unsalted butter.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low, and simmer for 3 minutes, or until slightly thickened.
- Remove from heat and stir in 6 ounces semi-sweet chocolate chips until melted and smooth.
- Let the glaze cool slightly before spreading evenly over the cooled cake.
- Refrigerate for at least 30 minutes before serving to allow the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
116g
Fat
53g
Carbs
12g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Breads Desserts Eggs Dairy American Oven Easy Potluck Dinner Party Holiday Event Kid Friendly Cakes Chocolate Dietary Californian Independence Day Valentines Day Northeastern United States To Go Equipment Number Of Servings
