Ingredients
-
2
-
1 1/2
-
1/4
-
1
-
1/4
-
3/4
-
1/4
-
6
-
1/2
-
2
-
1
-
-
1/4
-
4
-
1/3
Directions
Light Chocolate Sheet Cake, , This was nice and moist, but it was more like chocolate pudding – which wasn’t exactly what I was looking for The icing turned out more like a glaze, and was overly sweet for my taste as well It was good because it wasn’t overly rich, so although I’d give it 3 stars because the glaze was overpoweringly sweet, I’ll give it 4 because the cake itself was nice and moist and baked great at 18 minutes Next time I don’t think I’ll use the glaze but serve just as is
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 375 Degrees. |
|
2
Done
|
Spray a 10-by-15-Inch Jellyroll Pan With Nonstick Spray, Set Aside. |
|
3
Done
|
in a Large Bowl, Combine the Flour, Sugar, Salt, Baking Soda and Cinnamon (optional). |
|
4
Done
|
in a Small Saucepan, Place the 3/4 Cup Water, 1/4 Cup Cocoa and 6 Tablespoons of the Butter. |
|
5
Done
|
Over Medium Heat, Bring to a Boil, Stirring Often. |
|
6
Done
|
Pour the Boiling Cocoa Mixture Over the Flour Mixture and Stir to Combine. |
|
7
Done
|
Add the Buttermilk, Eggs and Vanilla. |
|
8
Done
|
Blend Well. |
|
9
Done
|
Pour Into the Prepared Pan and Bake For 18 to 20 Minutes, or Until a Toothpick Inserted in the Center Comes Out Clean. |
|
10
Done
|
While the Cake Is Baking, Make the Icing: Combine the Cocoa, Butter and Nonfat Milk in a Small Saucepan. |
|
11
Done
|
When the Cake Is Done, Bring the Ingredients to a Boil, and Then Add the Powdered Sugar, Vanilla and Nuts. |
|
12
Done
|
Blend Well. |
|
13
Done
|
Spread on the Hot Cake. |
