Chocolate Sheet Cake with Coconut Frosting Recipe
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Category: |
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One-Bowl Chocolate Cake Batter Ingredients |
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Ingredients: |
Ingredients: 2 c All Purpose Flour 1 ¾ c Granulated Sugar ¼ c Packed Light Brown Sugar ¾ c Unsweetened Cocoa Powder 1 ½ tsp Baking Soda 1 tsp Salt ¼ tsp Baking Powder 3 Large Eggs 1 c Whole Milk ½ c Vegetable Oil 1 T Distilled White Vinegar 2 tsp Pure Vanilla Extract ¼ c Hot Tap Water
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Directions: |
Directions:Preheat oven to 350º. Spray 9x13 baking dish with baking spray (spray with flour) and set aside.
Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt, and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar, and vanilla. Increase the speed to medium and beat until smooth, about two (2) minutes. Beat in the hot water until smooth.
Pour the batter in the pan; tap against the counter to remove any air bubbles. Bake cake in center of oven for 40-45 minutes, or until toothpick inserted in center comes out clean. Let cool completely in pan. |
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Coconut Frosting Ingredients |
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Ingredients: |
Ingredients: 3/4 c Sugar 2 Large Egg Whites, room temperature 3 T Cold Water 2 tsp Pure Vanilla Extract 1/4 tsp Coconut Extract 1/4 tsp Cream of Tartar Pinch of Salt Toasted Coconut Flakes, for topping
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Directions: |
Directions:Whisk the sugar, egg whites, water, vanilla and coconut extracts, cream of tartar, and salt in a large heatproof bowl set of a saucepan of simmering water (do not let the bowl touch the water). Keeping the bowl over the simmering water, beat with a hand mixer on medium-high speed until thick, glossy stiff peaks form, about 7 minutes. Remove the bowl from the pan and beat until slightly cooled, about 30 seconds.
Spread the frosting on the cake, making peaks with the back of a spoon. Toast the frosting with a kitchen torch until slightly browned and top with toasted coconut flakes. |
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Number Of
Servings: |
Number Of
Servings:8 |
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