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Chocolate Sheet Cake for a Crowd

April 20-29 is National Dance Week. I brought this cake to my kid's dance studio tonight and I think it went over pretty well.

2 cups sugar
2 cups flour
1/2 tsp. salt
1/2 lb.(2 sticks) unsalted butter
4 Tbs. cocoa
1cup water
1/2 cup sour cream
2 eggs
1 tsp. baking soda
1 tsp. vanilla extract


6 Tbs. condensed milk
1/4 lb. (1 stick) unsalted butter
4 large tsp. cocoa
1 lb. confectioners' sugar
1 tsp. vanilla extract
pkg. (12 oz) mini semi-sweet chocolate chips

Preheat oven to 370 degrees.  Spray a cookie sheet with sides (jelly roll pan) with Pam.

Put sugar, flour and salt in a mixing bowl. Bring butter, cocoa and water to a boil.

Immediately pour over flour mixture. Add sour cream, eggs, baking soda and vanilla extract. Mix thoroughly. Batter will be thin.

Pour into pan.  Bake for 20-25 minutes.

While the cake is in the oven, make the frosting. Put condensed milk, butter, cocoa, confectioners' sugar and vanilla extract in a mixing bowl. Mix until well incorporated. This may take a little while.

When cake is done, take out of the oven and turn the oven off.  Spoon small amounts of frosting on top of the cake.  Once all the frosting is on the cake, place cake back into the oven for five minutes.

Spread frosting evenly over entire cake.

Sprinkle chocolate chips over frosting. With a sharp-tipped knife, score lines into the frosting to make 32 pieces.

Cool on counter or in refrigerator.  Cut pieces all the way through.

This is definitely a crowd pleaser!!!!


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2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels