Spiced Chocolate Sheet Cake Contributed by Joanna Meyer
Contributed and Photographed by JOANNA MEYER
When there is a chill in the air, I know it’s time to enjoy treats filled with spiced merriment, and while pumpkin usually takes center stage, relaxing with a wonderful slice of chocolate cake is really my cup of tea. That’s why I enjoy baking my Spiced Chocolate Sheet Cake. For a cake lover, it’s the perfect dessert because it has a thin layer of sweet, not-too-decadent icing that is poured over a light chocolate cake spiced with cinnamon, nutmeg and cloves. It’s a true cool weather cake that would be wonderful alongside a tall glass of milk or hot mug of coffee.
- ½ cup milk
- 1½ tsp white vinegar
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup light brown sugar
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- ¾ cup shortening
- 1 tsp instant espresso
- 8 Tbsp unsalted butter
- 2 tsp whole cloves
- 3 eggs
- 2 cups walnuts, chopped (optional)
- ¼ cup milk
- 5 Tbsp unsalted butter
- 2 cups powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- In a bowl, combine the vinegar and milk and allow to sit for 10 minutes to slightly curdle.
- Preheat the oven to 350 degree F and lightly coat a 9” x 13” baking dish with nonstick spray.
- Whisk the flour, sugars, cinnamon, nutmeg and baking soda together; set aside.
- Bring the shortening, espresso, cocoa powder, butter, cloves and ½ cup water to a boil, whisking constantly until smooth. Allow the mixture to cool slightly; discard the cloves.
- Whisk in the milk mixture and eggs one at a time. Stir in the wet ingredients into the dry ingredients until smooth. Fold in the walnuts.
- Pour the batter into the pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean; let cool.
- Bring the milk and butter to a simmer on the stove.
- Whisk in the remaining ingredients until smooth.
- Pour icing over the cooled cake and let it set completely, about 30 minutes.