SHEET PAN DOU­BLE CHOCO­LATE CAKE

Canadian Living - - One-pan Wonders -

MAKES 15 SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 2 HOURS

1¾ cups all-pur­pose flour 1½ cups gran­u­lated sugar ⅔ cup co­coa pow­der, sifted 1½ tsp bak­ing soda 1 tsp bak­ing pow­der ¼ tsp salt ¼ cup but­ter, cubed ½ cup hot cof­fee 2 eggs ½ cup but­ter­milk ⅓ cup canola oil 1½ tsp vanilla

Frost­ing 4½ cups ic­ing sugar, sifted ½ cup co­coa pow­der, sifted ¾ cup but­ter, soft­ened ⅓ cup 2% milk as­sorted sprin­kles (op­tional) Pre­heat oven to 350°F. Mist 13- x 9-inch cake pan with cook­ing spray; line with parch­ment pa­per, leav­ing over­hang on long­est sides.

In bowl, whisk to­gether flour, sugar, co­coa pow­der, bak­ing soda, bak­ing pow­der and salt.

In large bowl, whisk but­ter with hot cof­fee un­til melted. Whisk in eggs, but­ter­milk, oil and vanilla un­til com­bined. Whisk in flour mix­ture just un­til com­bined. Scrape into pre­pared pan; smooth top.

Bake un­til cake tester in­serted in cen­tre comes out clean, about 30 min­utes. Let cool in pan on rack for 30 min­utes. In­vert onto rack; peel off parch­ment pa­per. In­vert again. Let cool com­pletely.

Frost­ing In bowl, whisk ic­ing sugar with co­coa pow­der. In large bowl, us­ing elec­tric mixer, beat but­ter on medium-high speed un­til fluffy, 3 to 4 min­utes. Re­duce speed to low; beat in ic­ing sugar mix­ture, al­ter­nat­ing with milk, mak­ing 3 ad­di­tions of ic­ing sugar and 2 of milk, un­til com­bined. Beat on medium speed un­til fluffy, 3 to 4 min­utes. Spread on cake; dec­o­rate with sprin­kles (if us­ing).

PER SERV­ING about 453 cal, 4 g pro, 19 g to­tal fat (9 g sat. fat), 71 g carb (2 g di­etary fi­bre, 56 g sugar), 59 mg chol, 294 mg sodium, 219 mg potas­sium. % RDI: 4% cal­cium, 14% iron, 12% vit A, 13% fo­late.

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