Dark chocolate sheet cake with chocolate frosting

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Dark chocolate sheet cake with chocolate frosting

If the only thing you want for Christmas is for someone to remember your December birthday, this cake’s for you! Or maybe you know someone who has a birthday competing with Christmas so you need a cake that can stand out.  My daughter and I make a different chocolate cake every few weeks, I don’t post all of them, only the ones we decide are really extra delicious and this one was all that plus it was so easy!  I find it so fascinating how many ways there are to make a chocolate cake – this is an old school texas sheet cake recipe we modernized and I think the water, oil, AND butter make a combo that is not dense and dry as ‘from scratch’ cakes can often be.  The process of making it was really unique and fun.  I often make layer cakes, because they are pretty and I love the frosting to cake ratio on a layer cake, but a 9×13 is a birthday staple, and this is only a few more steps than your box cake and tastes so moist and springy.  Plus it’s poppin off chocolate flavor like no other – and if you add rainbow sprinkles it will make all your chocolate cake dreams come true!

Cake:
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup vegetable oil
1/2 cup (1 stick) butter
1/2 cup cocoa powder
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chocolate chips (sprinkled with a little flour)

Frosting:
3 ounces unsweetened chocolate coarsely chopped
3 tablespoons unsalted butter
1/4 cup hot cream
1 teaspoon vanilla
2 cups confectioners (powdered) sugar
rainbow sprinkles (optional)

  1. Grease a 9×13 baking pan and preheat oven to 375.
  2. Whisk sugar, flour, baking soda and salt in a large bowl until well blended.
  3. In a medium saucepan combine water, vegetable oil, butter, and cocoa stirring constantly.  Bring to a boil then pour the hot mixture over the dry ingredients and stir together just until smooth.  Let it cool slightly then mix in the eggs, buttermilk and vanilla.
  4. Scrape batter out of pan and spread evenly into 9×13 baking pan and bake until a toothpick comes out clean, about 20-25 minutes.
  5. For the frosting: Melt chocolate and butter either in a pyrex at low heat or in a double boiler.  Remove from heat and pour in your hot cream, stir until combined then add the vanilla and sugar beating until spreadable.  Pile it all on your cooled cake and spread out as you wish.  Sprinkle with rainbow sprinkles too!

Recipe adapted from Joy of Cooking chocolate texas sheet cake and fast chocolate butter icing.

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