Chocolate Sheet Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/4 cups Brown sugar, light
  • 2 cups Cake flour
  • 2 tsp Cinnamon, ground
  • 1 cup Cocoa powder
  • 4 cups Icing/powdered sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 3/4 cup Greek yoghurt
  • 3 tbsp Milk

Found on marshasbakingaddiction.com

Description

Ingredients

• 2 cups (200g) cake flour*
• 1/2 cup (50g) cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs, room temperature
• 1 and 1/4 cups (250g) light brown sugar
• 2 teaspoons vanilla extract
• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (175g) greek yoghurt
• 4 cups (500g) icing/powdered sugar
• 1 cup (226g) unsalted butter, softened
• 1/2 cup (50g) cocoa powder
• 3 - 4 tablespoons milk
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a 13x9-inch pan, and set aside.
• Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt and whisk until combined. Gradually fold in the dry ingredients.
• Pour the batter into the prepared pan, and spread out evenly. Bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack.
• Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed.
• Spread the frosting evenly over the cooled cake (leaving about 1/2 - 1 cup for piping). Transfer the remaining frosting to a piping bag and pipe swirls on each slice of cake. Garnish with sprinkles.