Favorite Chocolate Sheet Cake
Recipe: #94
September 05, 2011
Categories: Birthday, Fathers Day, July 4th, Mothers Day, Oven Bake more
"My favorite sheet cake! Frost with your favorite frosting or for a chocolate glaze place 1 cup semi sweet chocolate chips with 2 teaspoons of shortening in a microwave-safe bowl and microwave on high until melted, removing and stirring once or twice during cooking then drizzle over the top of the cooled cake"
Ingredients
Nutritional
- Serving Size: 1 (64.8 g)
- Calories 191
- Total Fat - 4.7 g
- Saturated Fat - 1.9 g
- Cholesterol - 18.3 mg
- Sodium - 88.7 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 0.8 g
- Sugars - 21 g
- Protein - 3.9 g
- Calcium - 28.6 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (set oven rack to second-lowest position).
Step 2
Grease sides of a 15 x 10-inch jelly-roll pan or can use a 17 x 11-inch jelly roll pan, then line the bottom with parchment paper.
Step 3
In a medium saucepan combine the butter with brewed coffee and cocoa powder; heat stirring constantly over medium-low heat until the butter is melted and the mixture is thoroughly combined; mix in the sugar and vanilla until no sugar granules remain, then transfer to a large mixing bowl; cool for about 20 minutes.
Step 4
Whisk in eggs until combined then mix in the sour cream until blended.
Step 5
In a small bowl combine the flour with baking soda and salt then add to the chocolate mixture; beat or whisk until thoroughly blended (batter will be thin).
Step 6
Pour into the prepared jelly-roll pan then sprinkle the chocolate chips evenly over the top.
Step 7
Bake for 18-20 minutes (watch closely this cake will not take long to bake).
Step 8
Cool in the pan then frost as desired.
Step 9
Slice and serve from the pan.
Tips
No special items needed.