Skip to main content
Recipes

Chocolate Sheet Cake with Sour Cream Frosting

Image may contain Food Dessert Chocolate Cookie Biscuit and Brownie

Recipe information

  • Yield

    20 Servings

Ingredients

2

cups all purpose flour

1

cup sweetened instant chocolate drink mix (such as NesQuik)

1

teaspoon baking soda

1

teaspoon baking powder

1

/2 teaspoon salt

1

cup (2 sticks) unsalted butter, room temperature

1

1/2 cups (packed) golden brown sugar

3

large eggs

1

1/2 cups sour cream

3

cups semisweet chocolate chips (about 18 ounces)

1

/2 cup almonds, toasted, chopped

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with 3/4 cup sour cream in 3 additions. Fold in 1 1/2 cups chocolate chips and almonds; spread in prepared pan.

    Step 2

    Bake cake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack; cool cake.

    Step 3

    Meanwhile, combine remaining 3/4 cup sour cream and 1 1/2 cups chocolate chips in heavy medium saucepan. Stir over very low heat just until chocolate melts and frosting is smooth (do not boil).

    Step 4

    Spread frosting over cake in pan. Let stand until frosting sets, at least 1 hour.

Explore Bon AppétitCakeDessertChocolateAlmondNutEasyBakingSuper Bowl