22 Minute Chocolate Cake
Submitted by marylou442
Lightning-fast sheet cake with boiled cocoa mixture poured over flour and sugar, baked thin at high heat, then drenched in warm chocolate-nut frosting straight from the oven.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minTwenty-two minutes from zero to frosted chocolate cake sounds impossible, but this jelly roll pan wonder makes it real.
Boil margarine, shortening, and cocoa together, pour over dry ingredients with buttermilk and eggs, bake at 400 degrees for 18 minutes.
While it’s hot, drench it in more melted chocolate frosting loaded with chopped nuts.
The warm cake soaks up the icing like a sponge, creating fudgy layers that taste way more complicated than the ultra-simple method.
Kitchen Tips
- Use the same saucepan for cake liquid and frosting to save cleanup time
- Pour frosting immediately when cake comes from oven for maximum absorption
- High oven temperature (400 degrees) is key to the fast bake time
Ingredients
Directions
Combine flour and sugar in a large bowl.
In a saucepan, combine and bring to a boil water, margarine, shortening and cocoa.
Pour over flour and sugar mixture.
Add remaining ingredients. Bake in a greased 11 x 17 pan (jelly roll pan).
Bake 18 to 20 minutes at 400℉ (200℃).
Using same sauce pan you used for above, combine: 1 stick margarine ⅓ cup sweet milk 3½ tablespoon cocoa Heat until margarine is melted and all ingredients are well combined. Add 1 lb. powdered sugar, ½ cup chopped nuts and 1 teaspoon vanilla. Pour over cake immediately as it comes from oven.
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