Easy and delicious tangy chocolate sheet cake.
- 1 cup milk
- 1 and 1/2 tablespoons apple cider vinegar
- 2 cubes (1 cup) salted butter or margarine
- 1 cup water
- 4 tablespoons cocoa powder, and 2 more for dusting your pan
- 2 cups all-purpose flour
- 1 and 2/3 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 stick of salted butter or margarine
- 4 tablespoons of cocoa powder
- 1 pound of powdered sugar
- 1/2 teaspoon vanilla
- 1 cup of chopped nuts (optional)
- Mix the vinegar into the milk to create your buttermilk substitute and let it sit as you continue with the recipe.
- Move the oven rack to middle position and preheat oven to 350. Grease a 15.5 by 10.5 by 1.5 inch rimed baking sheet with Crisco and dust the entire surface with cocoa powder, tapping out the excess.
- In a small saucepan over medium heat bring to boil the butter, water and cocoa, stirring occasionally and remove from heat when boiling.
- In a large mixing bowl or the bowl of a stand mixer, combine and sift together the flour, sugar baking soda and salt. pour in the cocoa mixture and mix until combined. Add 2/3 cup buttermilk substitute, eggs and vanilla and mix until combined.
- Pour into your prepared baking sheet, tapping the bottom gently on the counter top a few times to release any trapped bubbles. Bake for about 30 minutes.
- While the cake bakes, prepare the frosting by combining the butter or margarine, what’s left of your buttermilk substitute and 4 tablespoons of cocoa in a medium saucepan and bring to a boil. Remove from heat and add to the bowl of a clean stand mixer (or a large mixing bowl). With the paddle attachment on medium low speed add in the powdered sugar and vanilla. Beat on medium high for 2 minutes, scraping down the sides and bottom of the bowl half way through. Pour over a very warm cake, spreading out evenly with a spatula or knife and serve.
- Category: Dessert
- Cuisine: American