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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This easy sheet cake recipe features rich vanilla cake batter and a chocolate batter that are swirled together then topped with a rich chocolate frosting. Ingredients:
1/3 cup unsweetened cocoa |
1 1/4 cups granulated sugar |
1/2 cup unsalted butter, softened |
3 eggs |
1 cup milk |
2 teaspoons vanilla |
3 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups semisweet chocolate chips |
3 tablespoons unsalted butter, softened |
2 cups confectioners' sugar |
1/4 cup milk |
Directions:
1. For the cake: Heat oven to 350° F. Lightly coat a 9-by-13-inch baking pan with vegetable cooking spray; set aside.
2. In a medium bowl, combine the cocoa, 1/4 cup granulated sugar, and 1/4 cup water. In a large bowl, with an electric mixer at medium-high, beat the butter with the remaining sugar until light and fluffy. Reduce speed to low, add the remaining ingredients, and beat until smooth.
3. Spoon 2 cups of the vanilla batter into the bowl with the cocoa mixture; blend until smooth. Pour the vanilla batter into baking pan. Spoon in the chocolate batter to create six puddles on top of the vanilla batter. Using a knife, drag through the two batters to marbleize. Bake 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
4. For the frosting: Melt the chocolate in a Pyrex measuring cup in a pan of simmering water; stir.
5. In a medium bowl, with an electric mixer at medium speed, beat the butter, sugar, and melted chocolate, adding just enough milk to make a spreadable frosting. Frost the cooled cake.
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