An easy sheet cake recipe that is a perfect dessert for a special celebration when you will feed a crowd!
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
3/4 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
1 tablespoon vanilla
1 cup milk
1/4 cup unsweetened cocoa
3 tablespoons water
1/2 cup Land O Lakes® Butter, softened
3 cups powdered sugar
2/3 cup unsweetened cocoa
5 to 6 tablespoons milk
1 teaspoon vanilla
Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. Set aside.
Stir together flour, baking powder and salt in bowl. Set aside.
Beat 1 1/2 cups sugar and 3/4 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
Place 1 1/2 cups batter into another bowl. Add remaining 1/4 cup sugar, 1/4 cup cocoa and water; stir until well mixed.
Spoon 3/4 of plain batter into bottom of prepared pan. Spoon chocolate batter over plain batter. Spoon remaining plain batter on top, allowing some of chocolate batter to show through. Swirl batters together gently with knife or spatula for marbled effect.
Bake 22-27 minutes or until toothpick inserted in center comes out clean. Remove from oven. Cool completely.
Beat 1/2 cup butter in bowl at medium speed until creamy. Gradually beat in powdered sugar, 2/3 cup cocoa, 2 tablespoons milk and vanilla. Continue beating, adding enough milk for desired spreading consistency. Frost cooled cake.
Unsweetened cocoa is used in both the cake and the frosting. Unsweetened cocoa powder is made by removing most of the fat from chocolate, then drying it and grinding it into a powder. Dutch-process cocoa has been treated to neutralize its acidity and should not be used unless a recipe specifically calls for that type of cocoa. Do not substitute instant cocoa mix for unsweetened cocoa powder, as it has been blended with dried milk and sugar.