Chocolate Sheet Cake With Sour Cream Frosting
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt3 large
Egg1.5 cups
Sour CreamDirections:
1
Preheat oven to 350°F
2
Butter and flour 13x9x2-inch metal baking pan
3
Whisk first 5 ingredients in medium bowl to blend
4
Beat butter in large bowl until fluffy
5
Gradually add sugar, beating until well blended
6
Beat in eggs 1 at a time
7
Beat in flour mixture in 4 additions alternately with 3/4 cup sour cream in 3 additions
8
Fold in 1 1/2 cups chocolate chips and almonds; spread in prepared pan
9
Bake cake until tester inserted into center comes out clean, about 45 minutes
10
Transfer to rack; cool cake
11
Meanwhile, combine remaining 3/4 cup sour cream and 1 1/2 cups chocolate chips in heavy medium saucepan
12
Stir over very low heat just until chocolate melts and frosting is smooth (do not boil)
13
Spread frosting over cake in pan
14
Let stand until frosting sets, at least 1 hour
15
Preheat oven to 350°F
16
Butter and flour 13x9x2-inch metal baking pan
17
Whisk first 5 ingredients in medium bowl to blend
18
Beat butter in large bowl until fluffy
19
Gradually add sugar, beating until well blended
20
Beat in eggs 1 at a time
21
Beat in flour mixture in 4 additions alternately with 3/4 cup sour cream in 3 additions
22
Fold in 1 1/2 cups chocolate chips and almonds; spread in prepared pan
23
Bake cake until tester inserted into center comes out clean, about 45 minutes
24
Transfer to rack; cool cake
25
Meanwhile, combine remaining 3/4 cup sour cream and 1 1/2 cups chocolate chips in heavy medium saucepan
26
Stir over very low heat just until chocolate melts and frosting is smooth (do not boil)
27
Spread frosting over cake in pan
28
Let stand until frosting sets, at least 1 hour