Sheet Cake with Chocolate Frosting
Description
Not to be confused with Chocolate Sheet Cake, this one is a lemony white cake with chocolate frosting that’s perfect for decorating, and it’s large! it rises up to regular cake height. I found it in Ina Garten’s, ‘Barefoot Contessa – Family Style’, online here, and she calls it a Birthday Sheet Cake – again, because it would be perfect to let a few kids have at it with candies and such. Enjoy!
Ingredients
Sheet Cake with Chocolate Frosting
Cake
1 c. + 2 T. butter, room temperature
3 c. sugar
6 eggs, room temperature
1 c. sour cream, room temperature
2 t. vanilla
zest from 1 lemon
3 c. flour
1/3 c. corn starch
1 t. EACH salt AND baking soda
Preheat the oven to 350 and grease an 11 x 17 baking sheet (with a good 1 and a 1/2 inch edge). Using your electric mixer, cream together the butter and sugar until it’s lighter in color and fluffy – this should take 5 minutes. Add in the eggs, 2 at a time, mixing well in between and scraping down the sides of bowl as needed, then add in the sour cream, lemon zest and vanilla and mix well. Combine the 4 dry ingredients and then slowly add the flour mixture and stir until the batter is smooth – you may need to finish stirring by hand. Pour it all evenly into your prepared pan and smooth out the top – it will just fit, but mine didn’t run over. Bake for 30 to 35 minutes – until it’s a lovely golden brown and just able to bounce back to a light touch in the middle. I baked mine about 3 minutes too long, but it was still loved by all – hello, frosting. Allow the cake to cool completely in it’s pan before icing it.
Frosting – less then the original recipe, but still ALOT
3 c. chocolate chips
1 c. cream
2 T. corn syrup
3 T. butter, room temperature
Candies galore for decorating
Instructions
Put the chocolate chips and cream in a bowl set over a pot of simmering water and stand there and stir it until the chips are all melted and the mixture is smooth, (I actually (carefully) used the bowl from my mixer) – off the heat, add in the corn syrup and mix well. Allow the chocolate to come to room temperature before proceeding. When you’re ready to ice the cake, add the butter into the chocolate and beat it – using your electric mixer with the whisk attachment – until it thickens up, it will also come out a little lighter in color. Frost the cake with as much as you wish and decorate as desired.
- Category: Cakes
