Chocolate sheet cake (scratch)
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | CAKE FLOUR |
| 1 | teaspoon | BAKE POWDER |
| ½ | teaspoon | BAKE SODA |
| 1 | teaspoon | SALT |
| 1⅓ | cup | SUGAR |
| ½ | cup | SHORTENING |
| 1 | cup | MILK |
| 1 | teaspoon | VANILLA |
| 2 | xes | EGGS |
| 2 | xes | SQUARES CHOCOLATE (UNSWEET) |
Directions
SIFT DRY INGREDIENTS INTO A BOWL. ADD SHORTENING, ⅔ CUP MILK AND VANILLA. MIX AT STIR SPEED FOR 1 MINUTE. SCRAPE BOWL SIDES. TURN TO SLOW SPEED AND MIX FOR 1 MINUTE ADDING REMAINING MILK EGGS AND MELTED CHOCOLATE. BEAT 30 SECONDS MORE. SCRAPE BOWL AND MIX AT MEDIUM HIGH SPEED FOR ONE MINUTE. POUR BATTER INTO A GREASED AND FLOURED 11 X 18 SHEET CAKE PAN. BAKE AT 375 DEG F FOR 20 TO 25 MINUTES OR UNTIL PICK INSERTED IN MIDDLE COMES OUT CLEAN.
NOTE: 1 CUP CAKE FLOUR = 1 CUP - LESS 2 TABLESPOONS ALL PURPOSE FLOUR.