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.

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