This chocolate sheet cake requires that you use Dutch-processed cocoa powder. 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. Follow this recipe with your kids.
The recipe for chocolate frosting calls for just three ingredients, but they are transformed by the microwave and refrigerator. Don’t use salted butter in the recipe that makes enough to frost 12 cupcakes or one sheet cake.
CHOCOLATE SHEET CAKE
Servings: 15
Start to finish: 1 hour, 15 minutes (Inactive time: 1 hour, plus cooling time)
Vegetable oil spray
1 1/2 cups sugar
1 1/4 cups all- purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups bittersweet or semisweet chocolate chips
1 cup whole milk
3/4 cup Dutch-processed cocoa powder
2/3 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
Milk chocolate frosting (recipe follows)
MILK CHOCOLATE FROSTING
Makes about 2 Cups
Prep Time: 5 Minutes
Cook time: 10 minutes, plus 1 hour chilling time
1 1/3 cups milk chocolate chips
1/3 cup heavy cream
8 tablespoons unsalted butter, cut into 8 pieces and softened
Nutrition information per serving: 456 calories; 253 calories from fat; 28 g fat (11 g saturated; 1 g trans fats); 86 mg cholesterol; 159 mg sodium; 45 g carbohydrate; 3 g fiber; 32 g sugar; 6 g protein.
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