Yellow Sheet Cake with Chocolate Frosting

americastestkitchen.com

Samantha

subheading: GATHER YOUR INGREDIENTS:

subheading: Cake:

4 large eggs plus 2 large yolks

½ cup buttermilk

1 tablespoon vanilla extract

2 ¼ cups (9 ounces) bleached cake flour

1 ¾ cups (12¼ ounces) granulated sugar

1 ¼ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon table salt

8 tablespoons unsalted butter, softened

½ cup vegetable oil

subheading: Frosting:

2 ¼ cups (9 ounces) confectioners' sugar

½ cup (1½ ounces) unsweetened cocoa powder

8 tablespoons unsalted butter, softened

¼ cup hot water

¼ teaspoon table salt

2 ounces bittersweet chocolate, melted

View Nutritional Information i

subheading: KEY EQUIPMENT:

Inexpensive Stand Mixers

13 by 9-Inch Baking Pans/Dishes

subheading: BEFORE YOU BEGIN:

Use a metal baking pan for this recipe; a glass baking dish will cause the edges of the cake to overbake as it cools. It's important to use bleached cake flour here; substituting unbleached cake flour or a combination of all-purpose flour and cornstarch will cause the cake to fall. To ensure the proper texture, weigh the flour. Our favorite bittersweet chocolate is Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar. Use a metal baking pan for this recipe; a glass baking dish will cause the edges of the cake to overbake as it cools. It's important to use bleached cake flour here; substituting unbleached cake flour or a combination of all-purpose flour and cornstarch will cause the cake to fall. To ensure the proper texture, weigh the flour. Our favorite bittersweet chocolate is Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar.

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