Chocolate Sheet Cake
- 2 C all-purpose flour
- 2 C sugar
- ½ t baking soda
- ½ t salt
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 t vanilla
- ¼ C sour cream
- 8 oz semi-sweet chocolate chips
- ½ stick unsalted butter
- ¾ C vegetable oil
- ¾ C water
- ½ C Ghirardelli cocoa powder
- 1 stick butter
- ½ C heavy cream
- ½ C dutch-process cocoa powder
- 1 T corn syrup
- 3 C powdered sugar
- 1 T vanilla
- Pre heat the oven to 350 degrees.
- Grease an 18″ x 13″ baking sheet.
- Combine flour, sugar, soda, and salt in a large bowl.
- Whisk the whole eggs, yolks, vanilla and sour cream in another bowl until smooth.
- Heat the chocolate, butter, oil, cocoa, and water in a large saucepan over medium heat, stirring occasionally until smooth, 3-5 minutes.
- Whisk the chocolate mixture into the flour mixture until incorporated.
- Whisk the egg mixture into the batter, then pour into the baking sheet.
- Bake until a toothpick inserted into the center of the cake comes out clean, 18-20 minutes.
- Transfer to a wire rack.
- Before the cake is done, heat the butter, cream, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth.
- Off the heat, whisk in the powdered sugar and vanilla.
- Spread the warm frosting evenly over the hot cake and sprinkle with the pecans or top each square with a red rasberriey once cooled.
- Let the cake cool to room temperature then refrigerate until the icing is set
Recipe by Man of Leisure.info at https://manofleisure.info/chocolate-sheet-cake/
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