SHEET PAN DOUBLE CHOCOLATE CAKE
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.