A picnic favorite, this chocolate sheetcake has white chocolate frosting with a decorative semisweetchocolate drizzle.
Recipe: Take-Along PicnicCake
Cake:1 cup water
Heat oven to 350°F (175°C). Greaseand flour 15 1/2 x 10 1/2 x 1-inch jelly roll pan; set aside.
For Cake: Combine water, butter and cocoain medium saucepan. Cook over medium heat, stirring occasionally,until mixture boils. Boil 1 minute. Remove from heat; set aside.
Stir together sugar, flour, baking sodaand salt in large bowl. Add eggs and sour cream; beat until blended.Add cocoa mixture; beat just until blended (batter will be thin).Pour into prepared pan.
Bake 25 to 30 minutes or until woodenpick inserted in center comes out clean. Cool cake in pan onwire rack.
For White Chocolate Frosting: In a mediumsaucepan, combine butter, milk and chocolate chips and cook overlow heat, stirring constantly, until chips are melted and mixtureis smooth. Remove from heat and stir in vanilla. Place powdered sugar in medium bowl and graduallyadd chocolate mixture, beating until well blended. Cool, stirringoccasionally, until of spreading consistency, about 1 hour. Spreadover top of cake.
For Chocolate Drizzle: Melt chocolatechips and shortening in small microwave at HIGH (100%) for 1minute; stir until chips are melted and mixture is smooth.Drizzle decoratively over frosting.
1 cup butter
1/2 cup unsweetened cocoa powder
2 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
White Chocolate Frosting:1/3 cup butter
1/3 cup milk
1 2/3 cups white chocolate chips
1 teaspoon vanilla extract
1 cup powdered sugar
Chocolate Drizzle:1/2 cup semisweet chocolate chips1 teaspoon vegetable shortening
Makes about 20 servings.
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