Monday, October 1, 2012

Chocolate Sheet Cake

No one will guess that this delicious, rich cake is a snap to make. My version includes chocolate chips in the cake batter because I like the texture contrast with the tender cake. The frosting has toffee chips because there was a partial bag in my pantry. Traditionally, chopped pecans are stirred in. If you’ve never made a sheet cake, now’s the time—your family will love it!

Chocolate Sheet Cake
2 cups all-purpose flour
2 cups granulated sugar
1/4 tsp. salt
8 Tbsp. unsweetened cocoa, divided
2 cups butter, divided
1 cup boiling water
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 cup bittersweet chocolate chips
4 Tbsp. cocoa
6 Tbsp. milk
1 tsp. vanilla
1 (16-oz.) box powdered sugar
1/2 cup toffee chips

1. Combine flour, granulated sugar, and salt. Melt 1 cup butter in microwave; stir in 4 Tbsp. cocoa. Stir in boiling water; pour over flour mixture, and stir lightly to cool. Stir together buttermilk and next 3 ingredients; add to chocolate mixture. Stir in chocolate chips. Pour batter into a lightly greased half-sheet cake pan.
2. Bake at 350° for 20 minutes or until cake is done.
3. Meanwhile, melt remaining 1 cup butter in microwave; stir in remaining 4 Tbsp. cocoa. Stir in milk, vanilla, and powdered sugar until combined; add in toffee chips. Pour frosting over warm cake.

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