One bowl black tea chocolate cake with warm chocolate frosting

• Vegetarian

• Produce

  • 1 cup Black tea

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 1/3 cup Cocoa powder, unsweetened
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Sprinkles
  • 2 tsp Vanilla extract
  • 2 cups White sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/3 cup Butter
  • 1 1/3 cup Milk

Found on atreatsaffair.com

Description

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs, room temperature
• 1 cup milk, room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup black tea, room temperature
• 1/3 cup butter
• 1/3 cup milk
• 1/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• sprinkles

Directions

• Heat oven to 350 F. Line a 13X9 baking pan with parchment paper leaving about 1 inch paper hanging on the sides. Set aside
• In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
• Stir in the eggs, milk, vegetable oil and vanilla extract. Beat until just combined.
• Stir in the black tea. Batter will be thin.
• Pour into the prepared pan.
• Bake for about 37 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove the pan from the oven and cool completely on a wire rack.
• In a medium size saucepan, add the milk and butter. Cook over medium flame until the butter has melted.
• Stir in the cocoa powder. Cook for an additional 1 minute.
• Remove from the heat and quickly stir in the powdered sugar.
• Pour the frosting over the cake.
• Refrigerate for 30 minutes before cutting into pieces.