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Chocolate Sheet Cake

Chocolate Sheet Cake
Mariah Tauger / Los Angeles Times

It’s the type of cake you’ll keep coming back to, cutting off squares here and there, until you’ve eaten half the cake yourself over a couple days. Spring for the good chocolate and cocoa powder to make it special, but ... Read more

1 hour, plus cooling. Serves 12 to 16.

For the frosting

  • 2 cups powdered sugar, sifted
  • ¼ cup unsweetened cocoa powder, preferably Dutch-processed
  • ¼ teaspoon fine sea salt
  • 4 tablespoons unsalted butter, room temperature
  • ¼ cup heavy cream, room temperature
  • 1 teaspoon pure vanilla extract
The cooled cake can be wrapped in plastic wrap and kept at room temperature for up to 2 days. The frosting can be refrigerated for up to 5 days. Return the frosting to room temperature before beating again and using.


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