Hostess Cup 'Sheet' Cake
Equipment
- 10x15" cookie sheet
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter room temperature
- 4 Tbsp unsweetened cocoa powder
- 1 cup water
- ½ cup buttermilk
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 2 large eggs beaten
Marshmallow Frosting
- 2 10oz cans marshmallow fluff
- 5 cups powdered sugar
- ¼ tsp marshmallow flavoring
- whole milk
Chocolate Ganache
- 12 oz semi sweet chocolate chips
- 3 Tbsp whole milk
- ⅛ tsp salt
White Icing
- ½ cup powdered sugar
- cold water
Instructions
Chocolate Cake
- Preheat oven to 400°F. Grease and flour a 10 X 15 inch cookie sheet with sides. Set aside. In a large bowl, sift together flour and sugar. Set aside. In a medium saucepan, mix together butter, shortening, cocoa and water and bring to a boil. Pour over flour and sugar mixture. Mix well. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt; mix well. Pour into cookie sheet and bake for 20 minutes or until a toothpick inserted comes out clean. Allow cooling completely before adding on the marshmallow frosting.
Marshmallow Frosting
- In a bowl add in the marshmallow fluff, 3 cups of the powdered sugar, the marshmallow flavoring, and beat with an electric mixer. Add in another cup of the powdered sugar, beat again. Add in 1 Tbsp of whole milk, beat. Add in the last cup of powdered sugar and beat until a thick consistency. You may need to add in 1-2 more Tbsp of whole milk. Don't add too much though because if it is too runny it will run right off of the top of the cake. Place the cake in the refrigerator for 30 minutes to allow the marshmallow frosting to harden slighly.
Chocolate Ganache
- In a microwave bowl, pour in the semi-sweet chocolate chips and the whole milk. Microwave in 15 second increments, stiring in between each, until the consisitency is nice a smooth. Add in the salt and stir more. Pour over the marshmallw frosting and place back into the refrigerator for at least 4 hours.
White Icing
- In a bowl add in the powdered sugar and the cold water 1 tsp at a time, mix until a slightly runny consistency. Pour into a frosting bag or a Ziploc bag. Cut the very tip off, but only very slightly. You do not want the hole to be large. You are going to do detailed piping work. Begin swirling the icing in rows over the chocolate ganache. Place back into the refrigerator for another 15 minutes. Serve immediately, or keep in refrigerator up to a week.
Nutrition
Serving: 1servingCalories: 293kcalCarbohydrates: 49gProtein: 3gFat: 10gSaturated Fat: 7gCholesterol: 29mgSodium: 114mgPotassium: 105mgFiber: 1gSugar: 39gVitamin A: 216IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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