Langsung ke konten utama

Best Chocolate Sheet Cake

INGREDIENTS:
For the Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 1 cup water or black coffee
  • 2 sticks butter (real, salted)

For the Icing:

  • 1 1/2 sticks of butter (real, salted)
  • 1/2 cup milk

Dash of salt

  • 1 1-lb box powdered sugar
  • 11/30/2019
  • 2/2
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract


INSTRUCTIONS:
For the Cake:

1. Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See
notes below regarding other pan sizes.

2. Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate
ingredients then set aside.

3. Combine buttermilk, eggs and vanilla extract to a small bowl then mix well and set aside.

4. Add cocoa powder to a small saucepan then whisk in water or black coffee until smooth. Add
butter then stir and heat over medium-high heat until boiling. Remove from heat.

5. Pour hot cocoa power mixture into bowl with flour mixture then stir to incorporate. Add buttermilk
mixture then whisk all ingredients together for one minute.

6. Pour batter into prepared pan then bake for 20 minutes or until toothpick inserted in the middle
of the cake comes out clean. Remove from oven then prepare icing.

For the Icing:

1. Combine milk, butter and salt in a small saucepan then heat until butter is completely melted.
Remove from heat then stir in vanilla extract.

2. Meanwhile, sift together powdered sugar and cocoa into a large mixing bowl (the sifting is
optional but it prevents lumps in the icing). Pour hot milk/butter mixture into bowl with powdered
sugar and cocoa powder then stir until smooth.

3. Pour icing over warm cake. Let cake rest for a few hours before serving to ensure the icing sets
up some before cutting the cake.

4. Once the cake is cool, cover then store at room temperature
This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Cajun Chicken Alfredo

Ingredients 1 tablespoon olive oil  1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.  Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 mi
Posting Komentar
Baca selengkapnya

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients 1.5 lbs chicken breast, boneless, skinless 1 tbsp margarine 2 1/2 cups water 2 cups heavy cream 10.5 oz cream of chicken condensed soup 2 cups long grain white rice 1 tbsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper 2 cups Parmesan cheese, shredded 2 tsp parsley flakes Instructions Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release. Once the float valve is all the way down remove the lid. Add the shredded
Posting Komentar
Baca selengkapnya

Chicken and Broccoli Stuffed Spaghetti Squash

Ingredients 1 large spaghetti squash 3 tbsp olive oil - divided 2 large chicken breasts - chopped into bite-size pieces 2 shallots - minced 6 cloves garlic - minced 1 tsp salt 1/2 tsp freshly grated black pepper 2 tsp Italian seasoning 3 cups broccoli florets 4 tbsp cream cheese - at room temperature 1/2 cup plain Greek yogurt 1/2 cup Parmesan cheese - shredded 1.5 cups mozzarella cheese - shredded Instructions For the Spaghetti Squash Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds. Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet. Place squash in the oven and bake for 45 minutes to 1 hour or until squash
Posting Komentar
Baca selengkapnya