Kids can help bake sheet cake
This chocolate sheet cake requires that you use Dutchprocessed cocoa powder. But what exactly is that?
A process called Dutching, which was invented in the 19th century by a Dutch chemist and chocolatier named Coenraad Van Houten, raises cocoa powder's pH level, which gives the cocoa a fuller flavor and deeper color.
Dutch-processed cocoa (sometimes called "alkalized" or "European-style" cocoa) is the best choice for most baked goods. Using a natural (or "unalkalized") cocoa powder results in a drier cake.
Invite the kids to lend a hand with this recipe. Chocolate sheet cake
(recipe follows)
To make cake: Adjust oven rack to middle position and heat oven to 325 degrees. Spray a 13-by-9-inch metal baking pan with vegetable oil spray.
In medium bowl, whisk together sugar, flour, baking soda and salt.
In large saucepan, combine chocolate chips, milk and cocoa. Place saucepan over low heat and cook, whisking often, until chocolate chips are melted and mixture is smooth, about 5 minutes.
Remove saucepan from heat and let mixture cool slightly, about 5 minutes.
Add oil, eggs and vanilla to saucepan with chocolate mixture and whisk until smooth, about 30 seconds.
Add flour mixture and whisk until smooth, making sure to scrape corners of saucepan.
Use rubber spatula to scrape batter into greased baking pan and smooth top.
Place baking pan in oven. Bake until toothpick inserted in center comes out with few crumbs attached, 30 to 35 minutes.
Remove baking pan from oven and place on cooling rack. Allow cake to cool completely in pan, about 2 hours.
Use icing spatula to spread frosting evenly over cooled cake. Cut cake into pieces and serve. Makes about 2 cups This recipe calls for just three ingredients, but they are transformed by the microwave and refrigerator. Don't use salted butter in this recipe. This recipe makes enough to frost 12 cupcakes or one sheet cake.
cups milk chocolate chips cup heavy cream 8 tablespoons unsalted butter, cut into eight pieces and softened
To make frosting: In a large microwave-safe bowl, combine chocolate and cream. Heat in microwave at 50 percent power for 1 minute. Take out and stir with rubber spatula. Heat in microwave at 50 percent power until melted, 1 to 2 minutes. Remove bowl from microwave.
Add softened butter to chocolate mixture and use whisk to stir and break up large butter pieces. Let sit until butter is fully melted, about 5 minutes. Whisk until completely smooth.
Refrigerate frosting until cooled and thickened, about 1 hour.
Use electric mixer to beat frosting on medium-high speed until frosting is light and fluffy, 30 seconds.
PER SERVING: 456 calories, 6 g protein, 45 g carbohydrates, 3 g fiber, 32 g sugar, 28 g fat (11 g saturated), 86 mg cholesterol, 159 mg sodium