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Saucepan Chocolate Sheet Cake

by さん
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A large saucepan can be used to prepare both the batter and the frosting of this sheet cake. Sour cream adds moisture and a more tender texture. This recipe makes enough for a large group or potluck.

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分量: 38
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Cost per serving $0.30 詳細を見る

作り方

  1. BATTER: Place water, butter and cocoa in large saucepan (3 qt. size)
  2. Place over medium heat stirring frequently until it just begins to simmer.
  3. Add sugar and cook and stir 1 minute more. Remove from heat; cool to room temperature (hasten by placing saucepan in larger pan or container that has 2-3 inches of ice water, or place on a potholder in the refrigerator.)
  4. Preheat oven to 350 degrees F. Grease or spray a 15 x 10 x 1-inch baking pan; set aside.
  5. When chocolate mixture has cooled, stir well scraping bottom for any settled sugar. Beat in sour cream, eggs and vanilla using wooden spoon or hand-held electric mixer. Add flour, baking soda and salt and blend just until ingredients are incorporated well.
  6. Pour batter into prepared pan and bake 25-30 minutes or until cake springs back when lightly touched in center and cake begins to pull away from edges. Remove and cool on wire rack.
  7. FROSTING: If using same saucepan for frosting, wash and dry it.
  8. Combine powdered sugar, cocoa powder and softened butter in saucepan (or in a medium-large bowl.)
  9. Beat in milk or cream gradually and add vanilla. Spread over cooled cake and sprinkle nuts on top (optional.)

Nutrition Facts

Amount Per Serving %DV
Serving Size 68g
Recipe makes 38 servings
Calories 250  
Calories from Fat 90 36%
Total Fat 10.32g 13%
Saturated Fat 5.62g 22%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 148mg 6%
Potassium 42mg 1%
Total Carbs 38.83g 10%
Dietary Fiber 0.6g 2%
Sugars 32.36g 22%
Protein 1.91g 3%
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