Chocolate Sheet Cake by Bakers Royale

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Thankfully this chocolate sheet cake holds up well to any weather, so even if turns hot this weekend, I won’t have to worry about any melting buttercream or it drying it if I make it a day or two ahead. Want to know the secret to this great cake, can you guess? Let me tell you . . . HERSHEY’S Cocoa and HERSHEY’S Spreads in Chocolate. The cocoa gives the cake the needed warm chocolate-y flavor and the chocolate spread makes the icing rich and creamy.
from bakersroyale.com

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Ingredients

  • Cake
  • 2 cups flour
  • 1 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1/2 cup oil
  • 1/2 cup HERSHEY’S Cocoa
  • 3/4 cup water
  • 2 tablespoons instant coffee
  • Icing
  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 4 tablespoons HERSHEY’S Cocoa
  • 1/2 cup HERSHEY’S Spreads in Chocolate
  • 1 teaspoon vanilla extract
  • 1 1/2 cup powdered sugar, sifted
  • Topping
  • 1 cup sprinkles

Preparation

Step 1

To make cake: Heat oven to 375 degrees F. Lightly butter half sheet pan.

In a large bowl, sift together flour, both sugars, baking soda and salt; set aside. In a second bowl, whisk together eggs, buttermilk and vanilla extract; aside.

In a small saucepan, add butter, oil, HERSHEY’S Cocoa, water and instant coffee. Heat and stir over medium heat until mixture comes together and just starts to boil. Pour chocolate mixture over flour mixture, stir until no white streaks remain. Add buttermilk mixture and stir to combine.

Pour mixture into prepared pan and bake until cake tester comes out free of wet batter when inserted in center of pan, about 20-23 minutes. Remove from oven and transfer to a wire rack.

In the meantime, make the icing by placing butter, milk, HERSHEY’S Cocoa and HERSHEY'S Spreads in Chocolate over medium heat. Gently stir until mixture is smooth and well combined. Do not let it come to a boil. Remove from heat and stir in vanilla extract and powdered sugar. Pour icing over cake and use an offset spatula to spread over top of cake. Sprinkle toppings onto icing layer. Cut and serve.



Yield: Serves 12-14

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