Ingredients for Tiffany's Chocolate Sheet Cake
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How to Make Tiffany's Chocolate Sheet Cake
- In a medium saucepan, combine 1/2 cup unsweetened cocoa powder, 1 cup water, and 1/2 cup margarine. Bring to a gentle boil over medium heat, stirring constantly.
- Remove from heat and let cool slightly.
- Add 2 cups granulated sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix by hand until just combined.
- Beat in 2 large eggs one at a time until well incorporated.
- Stir in 1 cup sour cream until smooth.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Bake at 375°F (190°C) for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the icing:
- In a small saucepan, combine 1/4 cup unsweetened cocoa powder, 1/4 cup margarine, and 1/2 cup milk. Bring to a gentle boil over medium heat, stirring constantly.
- Remove from heat and let cool slightly.
- Gradually add 2-3 cups powdered sugar, mixing until you reach a pourable consistency, similar to pancake batter.
- Stir in 1 teaspoon vanilla extract and 1/2 cup chopped nuts (optional).
- Pour icing over the warm cake and spread evenly.
- Allow the cake to cool completely before slicing and serving. Prepare for chocolatey bliss!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
425g
Fat
73g
Carbs
48g
