Chocolate Sour Cream Sheet Cake
Ingredients:
Cake:
280 g cake flour
400 g sugar
75 g cocoa powder
12.5 ml baking powder
2.5 ml salt
2 large egg(s)
250 ml LANCEWOOD® Sour Cream
10 ml vanilla essence
185 ml vegetable oil
250 ml hot water
Icing:
375 g icing sugar
200 g unsalted butter
60 g cocoa powder
10 ml vanilla essence
30 ml milk
or cream
To finish:
Multicoloured sprinkles
Smarties
Method
Cake:- Preheat the oven at 180°C. Grease a 20 x 30cm cake tin and line with baking paper.
- Sift the flour, sugar, cocoa, baking powder and salt into a large bowl.
- In a separate bowl, add the eggs, sour cream, oil and vanilla essence. Beat well.
- Add the wet ingredients to the dry ingredients together with the hot water and beat well until smooth. The batter will be quite thin.
- Pour batter into the prepared tin and bake for 40-45 minutes or until a skewer inserted comes out clean.
- Cool for 20 minutes in the tin, then transfer to a cooling rack to cool completely.
Icing:- Beat the butter until light and fluffy. In a separate bowl, soft the icing sugar and cocoa together.
- Gradually add to the butter and beat well until smooth. Add the vanilla essence and enough milk to make a thick but spreadable consistency.
- Place a quarter of the icing into a piping bag fitted with a small star nozzle.
- Once the cake has cooled, placed it onto a large cake board or serving platter (or you can decorate it in the tin).
- Spread a thick layer of icing over the top. Use the piping bag to pipe a border of stars around the edge of the cake. Lastly sprinkle some sprinkles and mini Smarties around the edges.
- Slice and enjoy!
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