Prepare this Chocolate Sheet Cake for a delicious dessert. Not only is this Chocolate Sheet Cake easy to make, but it tastes amazing too!
What You Need
Original recipe yields 20 servings
1-1/2 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate (6 oz.)
1 cup butter
2 cups sugar
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/3 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Heat oven to 375°F.
Microwave unsweetened chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool 5 min.
Beat eggs and sugar in large bowl with mixer until thick and lemon colored. Blend in vanilla. Gradually beat in chocolate mixture, then sour cream. Gradually beat in combined flour, baking soda and cinnamon, mixing well after each addition.
Pour into 15x10x1-inch pan sprayed with cooking spray.
Bake 20 min. or until toothpick inserted in center comes out clean. Microwave semi-sweet chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in nuts. Spread over warm cake. Cool completely.
Serve this moist cake the next time you are in need of a dessert that makes enough to feed a hungry crowd. Each piece goes a long way on big chocolate flavor.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.