Chocolate Sheet Cake
- Dessert
- Serves One 12x18 sheet cake
- Toddler friendly
Ingredients
- 2 1/4 sticks butter
- 3 cups sugar
- 6 eggs
- Zest of 1 lemon
- 1 1/2 tsp vanilla
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/3 cup corn starch
- 1 tsp baking soda
- 1 tsp salt
- 24 oz semisweet chocolate chips
- 1 1/2 cups heavy cream
- 2 TB corn syrup
- 1 1/2 tsp vanilla (for icing)
- 1/2 stick butter, room temperature
Instructions
- Cream the butter and sugar in a mixer until light yellow. Add the eggs one at a time, then the lemon zest and vanilla, then the sour cream.
- Sift together the flour, corn starch, baking soda, and salt. On low speed, add the dry ingredients to the wet and mix just until blended.
- Pour the batter into a 12x18 sheet pan (about 1/4 inch deep) and spread evenly -- this can also be used for small cakes or cupcakes; an orange zest can be swapped in instead of lemon. Bake at 350 degrees for 25-30 minutes.
- For the icing: melt the chocolate chips and heavy cream together over a double boiler, being careful not to let it get too hot. Off the heat, add the corn syrup (keeps the frosting spreadable) and vanilla. Let cool completely.
- Once cooled, pour into a mixer with the whisk attachment, add the room-temperature butter, and beat until light and fluffy. Spread on the cooled cake, and decorate with cookies if desired.
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