Wednesday, August 6, 2014

One Bowl Sour Cream Chocolate Sheet Cake


Last week was my co-worker's 3rd anniversary with our company, and I wanted to do something special for her. Knowing her love for all things sweet and chocolate (she has been known to eat cake and cookies for breakfast on more than one occasion), I decided to bake a simple, yet perfectly moist (yes, moist) cake. I topped it off with some plain old vanilla frosting and some rainbow sprinkles. What's more fun that that? Plus, with only 1 dish used, clean-up was simple!


Sour Cream Chocolate Sheet Cake

Ingredients:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup baking cocoa powder
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 2 eggs, room temperature
  • 1 cup light sour cream
  • 1 cup canola or vegetable oil
  • 1 cup hot water
  • 1 can vanilla frosting, or homemade
  • colorful sprinkles
Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and baking powder. Add in the sour cream, oil, and eggs. Mix well to combine. Lastly, add in the hot water and carefully whisk until combined. 

Pour batter into a greased 9x13 inch baking pan. Bake for 33-38 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting and topping with sprinkles.

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