BIG BIG BIG CHOCOLATE TASTE!
A sheet cake like this is great for the beginning baker since you don’t have to take it out of the pan. This was always how I made my cakes when I first started out because I would always break them when I took them out. Sheet cakes are awesome for this. You just bake it up, let it cool and then frost it in the pan. Then take it with you to your family picnic, your church, your kid’s school…wherever. It’s totally portable. While you’ll likely not have any left at the end, it’s best to make this in a disposable pan so you don’t have that awkward moment of trying to retrieve your pan. Or forgetting it altogether. Don’t lose your pans, girl.
Anyway, make your mixer work for you. It’s the butter and sugar first, until it’s crumbly. Then in go the eggs one at a time, making sure to beat each one well before the next one goes in. On to the vanilla, and then the dry ingredients get combined in a bowl and then added to the wet mixture. It’s a really simple cake batter. After it cools, make your frosting on the stove and then allow it to cool completely. Beat it again until it’s smooth and then you can spread it on top of the cake. If you want a more festive cake, go ahead and shake sprinkles on top of the frosting. Nothing says “party” like sprinkles.
I found this scrumptious recipe on the Taste of Home website. Click the link below to see the site and full recipe for this Double Chocolate Sheet Cake.
CLICK HERE FOR RECIPE
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