No fuss Chocolate (sheet) Cake. This chocolate sheet cake is the size of Texas, moist beyond imagination, super rich, and chocolatey. All you need are basic ingredients. Every item on this page was chosen by The Pioneer Woman team.

While there are obviously other names for the easy, no-fuss and definitely no-frills dessert (like Mama Hinckley cake, as I mentioned before, but I've also heard it called frosted chocolate sheet cake which is a. This simple, and delicious, chocolate cake recipe uses a neat one-bowl technique that makes it fast and no fuss to mix up at the merest hint of a To make the cake: In a large saucepan, combine the water, butter, and chocolate. Bring to a boil, stirring occasionally, then remove from the heat. You can cook No fuss Chocolate (sheet) Cake using 22 ingredients and 17 steps. Here is how you cook that.

Ingredients of No fuss Chocolate (sheet) Cake

It's of Sift dry ingredients.
You need 330 g (2 1/2 c) of all purpose flour.
Prepare 370 g of (< 2 c) sugar.
Prepare 73 g (2/3 c) of cocoa powder unsweetened.
It's 1 tsp (6 g) of Himalayan salt.
You need 2 tsp (13 g) of baking soda.
Prepare of Combine wet ingredients.
You need 475 ml (2 c) of warm water.
It's 2 tsp of vanilla extract.
Prepare 128 ml (2/3 c) of olive oil.
You need 2 tsp (12 ml) of apple cider vinegar.
You need of Oven.
It's 175 of °C.
You need rack of Middle.
You need 25 of min in lined baking / cookie sheet.
It's of Frosting 2-step.
You need 200 g of spreading consistency peanut butter.
It's 1/2 c of glazing / powdered sugar.
It's 4 tbsp of vegan butter.
It's 2 tbsp of (vanilla / coffee flavored) plant / nut milk.
It's 2 tbsp of cocoa powder.
It's 1-2 tsp of vanilla extract.

Vegan Chocolate Sheet Cake (no milk or eggs! I love the low stress associated with making a sheet cake. No need to worry if your layers will match up. I really despise icing a cake so you can see why I am so excited about this cake.

No fuss Chocolate (sheet) Cake instructions

Combine all ingredients at once as original recipe calls for or follow my steps :.
I sifted the dry ingredients by blending them at a high speed.
And I combined the wet ingredients in the main mixing bowl.
Now add both together and give it a nice stir till no more bubbles of flour appear; tiny clumps at the end are ok.
Pour into lined baking sheet or other cake form and with a spatula make sure to push the liquidy dough into all four corners of your baking sheet.
Bake for 30min in warm oven.
Let cool down.
If you are with me in just loving the whole peanut butter and chocolate thing, then stick with my slight change to the original recipe :.
After having warmed up peanut butter, spread it evenly over top of cake.
Let cool very well.
Now prepare the chocolate glaze :.
Bring sugar, margarine, milk, and cocoa to a boil stirring constantly.
Reduce heat to a simmer for 2 min while stirring.
Remove from heat and stir for another 5 minutes.
Add vanilla, stir, and immediately pour onto cake.
Glaze will dry quickly, so add any sprinkles now.
Let glazed cake cool for an one hour.

Remove from oven and loosen cake from rim of pan by. This buttery yellow sheet cake is simple and straightforward. Made from basic ingredients, it's soft, tender, and perfectly moist. Baked in a half sheet pan or quarter sheet pan, this classic birthday cake doesn't require any special assembly or decoration. Top with my creamy and rich chocolate fudge.