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Chocolate Sheet Cake

Chocolate Sheet Cake

This delectable dessert is from the Pioneer Woman, who proclaims it to be the best chocolate sheet cake ever. I must admit it’s pretty darn delicious. The original recipe calls for pecans in the icing, but I omitted because my mom has a nut allergy. Instead I topped with sprinkles to add some fun!

Ingredients

Cake

  • 2 cups flour
  • 2 cups sugar
  • 1/4 tsp salt
  • 4 heaping Tbsp cocoa
  • 1 stick butter
  • 1 stick margarine
  • 1 cup boiling water
  • 2 who beaten eggs
  • 1 tsp baking soda
  • 1 tsp vanilla

Icing

  • 1 3/4 sticks butter
  • 4 heaping Tbsp cocoa
  • 6 Tbsp milk
  • 1 tsp vanilla
  • 1 pound powdered sugar

Directions

Cake

  • Preheat oven to 350°
  • In a mixing bowl, combine flour, sugar and salt
  • In another mixing bowl, stir together buttermilk, eggs, vanilla and baking soda until blended; set aside
  • In a medium saucepan, melt butter. Add cocoa and stir together. Meanwhile, boil water and add to chocolate mixture. Allow to boil for 30 seconds, then turn off heat.
  • Pour chocolate mixture over flour mixture, and stir lightly to cool. Then stir in buttermilk mixture until smooth.
  • Pour into ungreased jelly roll pan and bake at 350° for 20 minutes

Icing

  • While cake is baking, make the icing
  • Melt butter in saucepan. Add cocoa, stir to combine and then turn off heat.
  • Add milk, vanilla and powdered sugar; stir together until smooth
  • Pour over warm cake immediately upon removing cake from oven. Try to distribute evenly so you don’t have to spread with icing too much.
  • Top with sprinkles!

Chocolate Chip Muffins

Muffins

I tried out this Bakery Style Chocolate Chip Muffins recipe from Little Sweet Baker. They were quick and easy to make.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 Tbsp vanilla
  • 1 1/2 cups semisweet chocolate chips

Directions

  • Preheat oven to 425°
  • Spray a 12-cup muffin pan with cooking spray or fill with liners
  • In a large bowl, toss together flour, baking powder, baking soda, salt and chocolate chips
  • In a medium bowl, whisk together butter, sugar, eggs, buttermilk and vanilla
  • Slowly add wet ingredients to dry ingredients. Fold together until just combined.
  • Divide batter into 12 muffin cups. Bake at 425° for 5 minutes. Reduce heat to 375° and bake for an additional 15 minutes.
  • Store in airtight container for up to 5 days

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