This made a really nice chocolate cake. It's pleasingly dark and not too sweet. And the recipe itself reminds me of the one my mom sent for the Kidlet to make. It requires some heating of ingredients on the stove, but is otherwise very easy and straight-forward for little hands to mix.

Chocolate Sheet Cake

Slightly adapted from the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 1 1/2 c. sugar
• 1 1/4 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 1 1/3 c. dark chocolate, chopped
• 1 c. milk
• 3/4 c. Dutched cocoa
• 2/3 c. canola (or other neutral) oil
• 4 large eggs
• 1 tsp. vanilla extract
• 1 recipe Milk Chocolate Frosting

Directions

1. Grease and flour a 23x33cm (9x13") pan and preheat oven to 160°C (325°F).
2. Whisk together sugar, flour, baking soda, and salt.
3. Combine chocolate, milk, and cocoa and whisk over low heat until chocolate is melted and mixture is smooth (~5 minutes).
4. Remove chocolate mixture from heat and allow to cool for ~5 minutes.
5. Add oil, eggs, and vanilla to chocolate mixture and whisk for a minute or so.
6. Add flour mixture to chocolate mixture and whisk until smooth.
7. Pour batter into prepared pan and bake at 160°C (325°F) for 30-35 minutes¹.
8. Remove from oven and place on wire rack (still in the pan) to cool for at least two hours.
9. Once cool, spread icing evenly over the top.
10. Cut into squares and serve!

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¹ Mine actually needed ~40 minutes to bake through, but I was using a glass baking dish rather than a metal cake pan. You may need to adjust cooking times depending on what sort of bakeware you're using. ^Back